Nutritional Value Research Articles

Development of gluten free crackers using water chestnut (Trapa natans) and Pearl Millet (Pennisetum glaucum)

Baked goods are favored by the public due to their widespread availability, convenience, ready-to-eat nature, and excellent storage capabilities. The study focused on developing high-quality gluten-free crackers by incorporating pearl millet (Bajra) and water chestnut flour which enhances nutritional value and is gluten free, catering to individuals with celiac disease.To Formulate Crackers with Pearl Millet and water chestnut flour. To determine the Sensory quality of the developed product. To Estimate the Proximate composition and cost of the developed product.Pearl millet flour, water chestnut flour, whole wheat flour,salt, jaggery, garlic powder, ajwain, mixed herbs, oil, and baking powder were procured from local grocery stores of Mysore and standard A.O.A.C (2005) methods for Proximate analysis and 9-point hedonic scale was used for sensory analysis.: The sensory evaluation revealed that PMC4 was highly acceptable on par with control. Proximate analysis showed that PMC4 had high phosphorous and calcium content.The study successfully developed superior gluten-free crackers with incorporation of Pearl millet and water chestnut flour. Among all the variations PMC4 was rich in phosphorous and calcium and is gluten free which caters to individuals with celiac disease.

Extraction and characterization of carotenoid pigments with antioxidant and antibacterial potential from marine yeast Rhodotorula sp. KSB1.

Pigments are coloring agents used widely in different industrial sectors. There is a demand for using natural pigments rather than synthetic dyes because of the health hazards caused by synthetic dyes. Many natural pigments have different medicinal activities which can contribute to the nutritional value of the product. This study was carried forward with marine yeasts which can produce pigments. A total of 4 marine yeast isolates were recovered from the mangrove area of Sundarbans, West Bengal, India. Among them, the isolate KSB1 produced 856µg/g total concentration of carotenoid pigment and the dry mass weight was 3.56g/L. The stability of the extracted pigments was checked using temperature, pH, UV light exposure time, and different saline conditions. The pigments were characterized using HPLC and FTIR analysis. All of the extracted pigments showed good antioxidant activity in DPPH, metal chelating, and reducing power assay. The pigments were also found to have good antibacterial activity against the bacterial pathogens Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli. Carotenoid pigment from KSB1 was found to have maximum activity in all the pathogens. The cytogenotoxicity using onion roots and phytotoxicity analysis indicated that the pigments were non-toxic and safe for cells. Finally, the potential marine yeast was identified using 18s rRNA sequencing and identified as Rhodotorula sp. KSB1 (Accession no. MH782232).

Nutritive value and aerobic stability of whole quail bush and date waste silage ensiled at different compositions and the role of hetero-fermentative lactic acid bacteria

Nutritive value and aerobic stability of whole quail bush and date waste silage ensiled at different compositions and the role of hetero-fermentative lactic acid bacteria

Mitigating Effect of Lepidium sativum Seeds Oil on Ovarian Oxidative Stress, DNA Abnormality and Hormonal Disturbances Induced by Acrylamide in Rats.

Acrylamide (ACR), an industrial compound, causes both male and female reproductive toxicity. Lepidium sativum seeds (L. sativum) (Garden cress) are known for their health benefits as antioxidant, antiasthmatic, anticoagulant, anti-inflammatory, and analgesic agents. Therefore, this study aimed to investigate the phytochemistry and nutritional value of L. sativum seeds oil for attenuating the ovarian damage induced by acrylamide in rats. The phytochemical investigation of the seeds revealed the presence of vitamins, potassium, iron, sugar and amino acids. Twenty eight compounds from the unsaponifiable fraction and twenty three compounds from the saponifiable fraction were identified. Three sterols and two triterpenes were isolated and identified as β-sitosterol (1), ∆5-avenasterol (2), friedelanol (3), stigmasta-4, 22-dien-3-one (4), and ursolic acid (5). Treatment of acrylamide-induced rats with L. sativum seeds oil ameliorated prolactin (PRL), progesterone (P4), estradiol (E2), malondialdehyde (MDA), superoxide dismutase (SOD), glutathione (GSH), nitric oxide (NO), interleukin-6 (IL-6), and tumor necrosis factor alpha (TNF- α) with variable degrees. The histopathological findings of ovaries supported these results. In conclusion, compounds (3-5) were isolated for the first time from L. sativum seeds oil. The seeds oil attenuated the ovarian damage and could potentially be a new supplemental agent against female infertility.

Structure-function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads.

The present work investigated the structure-function relationship of dry fractionated oat flour (DFOF) as a techno-functional ingredient using bread as a model system. Mechanically, DFOF fractions (F), that is, F1: <224µm, F2: 250-280µm, F3: 280-500µm, F4: 500-600µm, and whole oat flour (F5) were blended with white wheat flour at 10%, 30%, and 50% substitution levels for bread making. The blended flours, doughs, and bread samples were assessed for their techno-functional, nutritional, and structural characteristics. The results of Mixolab and the Rapid Visco Analyzer show that the 50% substituted F3 fraction exhibits the highest water absorption properties (69.53%), whereas the 50% F1 fraction exhibits the highest peak viscosity of the past slurry. Analysis of bread samples revealed a lower particle size of DFOF fractions and higher supplementation levels, increased β-glucan levels (0.13-1.29g/100 bread (db), reduced fermentable monosaccharides, that is, glucose (1.44-0.33g/100g), and fructose (1.06-0.28g/100g). The effect of particle size surpassed the substitution level effect on bread volume reduction. The lowest hardness value for F1 is 10%, and the highest value for F2 is 50%. The total number of cells in the bread slice decreased from the control to the F4 fraction (50%). Multi-criteria analysis indicated that DFOF fractions produced breads with similar structure and higher nutritional value developed from white wheat flour. PRACTICAL APPLICATION: The use of mechanically fractionated oat flours fractions in white wheat flour breads can improve the nutritional profile without affecting the physical properties of the bread product. Based on the oat flour fractions, bakers and food processing companies can tailor the bread formulations for high β-glucan, high fiber, and low reduced sugar claims.

Enhancing Nutritional Value of Urdbean (Vigna mungo L. hepper) Through Agronomic Biofortification with Zinc and Iron

Enhancing Nutritional Value of Urdbean (Vigna mungo L. hepper) Through Agronomic Biofortification with Zinc and Iron

RuBisCO: a sustainable protein ingredient for plant-based foods

Ribulose bisphosphate carboxylase/oxygenase (RuBisCO), is a widely available plant protein receiving great interest because of its nutritional and functional properties. It can be a valuable source of protein for vegetarians. However, it has not received commercial significance due to the lack of a streamlined extraction process at the industrial scale, including its potential health benefits. In this review, we have summarized the literature on the biochemical characteristics of RuBisCO and compared its nutritional value with other plant proteins, as well as highlighted its digestibility, allergic traits, and potential health benefits. Moreover, the existing literature on the extraction of RuBisCO, associated challenges in industrial-scale RuBisCO purification, and recent innovations that occurred in this context are compiled. We believe this review will provide insights into RuBisCO’s nutritional value and techno-functionality. Altogether, RuBisCO can be a sustainable source of protein in the future, especially for vegetarians.

Assessment of radiation exposure in the phosphate mining area of Gafsa (Southeastern Tunisia)

ABSTRACT This study investigates the radiological health implications of sixty-three (63) samples of soil, food, and drinking water collected from the phosphate mining area of Gafsa in Southeastern Tunisia. Additionally, it assesses the exposure to radon concentrations in houses located around the phosphate mining sites. The activity concentrations in soil samples were found to be 382.1, 36.1 and 16.3 Bq kg−1 respectively for 40K, 232Th and 226Ra. The average activity of 232Th was higher than worldwide average value of 30 Bq kg−1. Eleven (11) radiological hazard parameters were computed based on various exposure scenarios including external gamma dose rate (GDR), annual effective dose (AED) and risk assessment (RA). The calculated GDR values were of 3.2 nGy h−1 in food and 45.4 nGy h−1 in soil samples, while the average AED values were of 3.9 µSv y−1 in food and 83.5 µSv y−1 in soil samples. Internal AED due to ingestion of radionuclides was found to have a mean value of 0.1 µSv y−1 in soil, 264.4 µSv y−1 in food and 10 µSv y−1 in drinking water samples. The AED values due to inhalation of soil-dust and radon were assessed to be 2.1 and 1.2 µSv y−1, respectively. The RA average values in food and drinking water samples were found to be 3 × 10−5 and 2.4 × 10−4, respectively. Based on the exposure pathway, inhalation of radioactivity through soil and radon resulted in highest total AED values, which remained below the reference limit. This was followed by internal exposure, with total AED values of 274.5 µSv y−1.

The application of dairy products and their derivatives as edible inks in 3D printing technology: A review

SummaryThree‐dimensional (3D) printing technology digitally designs and manufactures objects through computer‐controlled processes. It requires raw materials with specific rheological properties for extrusion and shape retention. Dairy products hold promise for 3D printing due to their ability to form structures and their nutritional value. However, the quality of 3D printing with dairy products relies on the properties of the printing ink and printer parameters, presenting challenges for practical applications. This work provided a summary of the suitability of dairy‐based 3D printed products, discussing physicochemical modifications and additives to enhance their suitability and nutritional properties. The internal structure and composition of printing inks derived from dairy products are closely linked to their printing performance. Physicochemical modifications and additives effectively improve printability and the nutritional aspects of dairy inks. The 3D printing suitability of dairy inks can be enhanced through physical, chemical or enzymatic treatments. The gel properties of dairy products can be improved by mixing them with hydrophilic gels, introducing calcium, and incorporating lipids to enhance the 3D printing performance of dairy products. 3D printing technology enables the customisation of dairy products with personalised control of nutritional content, meeting the increasing consumer and market demand for healthier foods. In the future, 3D printed dairy products are expected to constitute convenient and quick nutritious food and enter home kitchens.

Cloning, Expression Characteristics of Farnesyl Pyrophosphate Synthase Gene from Platycodon grandiflorus and Functional Identification in Triterpenoid Synthesis.

Platycodon grandiflorus is a medicinal plant whose main component is platycodins, which have a variety of pharmacological effects and nutritional values. The farnesyl pyrophosphate synthase (FPS) is a key enzyme in the isoprenoid biosynthesis pathway, which catalyzes the synthesis of farnesyl diphosphate (FPP). In this study, we cloned the FPS gene from P. grandiflorus (PgFPS) with an ORF of 1260 bp, encoding 419 amino acids with a deduced molecular weight and theoretical pI of 46,200.98 Da and 6.52, respectively. The squalene content of overexpressed PgFPS in tobacco leaves and yeast cells extract was 1.88-fold and 1.21-fold higher than that of the control group, respectively, and the total saponin content was also increased by 1.15 times in yeast cells extract, which verified the biological function of PgFPS in terpenoid synthesis. After 48 h of MeJA treatment and 6 h of ethephon treatment, the expression of the PgFPS gene in roots and stems reached its peak, showing a 3.125-fold and 3.236-fold increase compared to the untreated group, respectively. Interestingly, the expression of the PgFPS gene in leaves showed a decreasing trend after exogenous elicitors treatment. The discovery of this enzyme will provide a novel perspective for enhancing the efficient synthesis of platycodins.

Evaluation of strategies to improve the quality of Tanzania grass (Megathyrsus maximum) silage with increasing levels of mata-pasto hay (Senna obtusifolia)

Context Seasonal variations between the rain and dry seasons are the main obstacle to agricultural productivity in tropical regions, making it essential to conserve surplus for periods of scarcity. One of the limiting factors in ensiling grasses is moisture, requiring the use of additives or withering. Using a mixture of grasses and legumes can be an alternative to balance the advantages and disadvantages of both in the ensiling process, and mata-pasto hay (MPH) can be an option. Aims This study evaluated different forms of Tanzania grass (Megathyrsus maximum) and MPH silages, as well as silages with increasing levels of MPH. Methods Silages of Tanzania grass and MPH in their natural form, as well as silages with increasing doses of MPH, were evaluated for nutritional value, degradability in situ. The microbiology was also evaluated. Key results Among the types of silages, natural MPH and wilted MPH were superior to natural Tanzania grass silage. The use of MPH in Tanzania grass silages improves fermentation processes, the population of beneficial microorganisms, resulting in better nutritional value of these silages. Conclusions Natural and wilted MPH hay silages are qualitatively better compared to natural Tanzania grass silage. Increasing doses of MPH improve the quality of the silage. A recommended dose is 30% of MPH hay. Implications Adding MPH to silages is a way to reduce the negative impacts of this weed on pastures. However, further studies with the use of complementary additives are needed.

Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars.

Wheat bran is one of the most abundant by-products from grain milling, which can be used as substrate for solid-state fermentation (SSF) to obtain enzymes able to convert this agro-industrial waste into glucose syrup, which in turn can be applied for the production of different food products. The present study aimed to determine centesimal composition of wheat bran, obtain enzymatic extract that converts wheat bran into wheat glucose syrup (WGS), produce rice flakes cereal bars (RFCB), and evaluate their nutritional composition and the presence of functional compounds, as well as their antioxidant potential. Determination of centesimal composition of wheat bran demonstrated its nutritional potential. Enzymatic extract was obtained and it converted wheat bran into WGS, which were applied to rice flakes producing RFCB. These cereal bars proved to be a source of dietary fiber (1.8g) and soluble protein (7.2g) while RCFB produced with corn glucose syrup did not present these nutritional components. In addition, RFCB produced with WGS showed polyphenolic compounds, among them flavonoids, which exhibited antioxidant activity by DPPH and ABTS radical scavenging (47.46% and 711.89μM Trolox Equivalent/g, respectively), and iron ion reduction (71.70μM Trolox equivalent/g). Final product showed a decrease in caloric value and sodium content. Therefore, the present study showed that the bioprocess of SSF yields a nutritional, ecological, and functional food product, which might be of great interest for food industry, adding nutritional and functional value to a well-stablished product.

Rapid Non-Destructive Detection Technology in the Field of Meat Tenderness: A Review

Traditionally, tenderness has been assessed through shear force testing, which is inherently destructive, the accuracy is easily affected, and it results in considerable sample wastage. Although this technology has some drawbacks, it is still the most effective detection method currently available. In light of these drawbacks, non-destructive testing techniques have emerged as a preferred alternative, promising greater accuracy, efficiency, and convenience without compromising the integrity of the samples. This paper delves into applying five advanced non-destructive testing technologies in the realm of meat tenderness assessment. These include near-infrared spectroscopy, hyperspectral imaging, Raman spectroscopy, airflow optical fusion detection, and nuclear magnetic resonance detection. Each technology is scrutinized for its respective strengths and limitations, providing a comprehensive overview of their current utility and potential for future development. Moreover, the integration of these techniques with the latest advancements in artificial intelligence (AI) technology is explored. The fusion of AI with non-destructive testing offers a promising avenue for the development of more sophisticated, rapid, and intelligent systems for meat tenderness evaluation. This integration is anticipated to significantly enhance the efficiency and accuracy of the quality assessment in the meat industry, ensuring a higher standard of safety and nutritional value for consumers. The paper concludes with a set of technical recommendations to guide the future direction of non-destructive, AI-enhanced meat tenderness detection.

Carbon nanotubes: a novel innovation as food supplements and biosensing for food safety

Recently, nanotechnology has emerged as an extensively growing field. Several important fabricated products including Carbon nanotubes (CNTs) are of great importance and hold significance in several industrial sectors, mainly food industry. Recent developments have come up with methodologies for the prevention of health complications like lack of adequate nutrition in our diet. This review delves deeper into the details of the food supplementation techniques and how CNTs function in this regard. This review includes the challenges in using CNTs for food applications and their future prospects in the industry. Food shortage has become a global issue and limiting food resources put an additional burden on the farmers for growing crops. Apart from quantity, quality should also be taken into consideration and new ways should be developed for increasing nutritional value of food items. Food supplementation has several complications due to the biologically active compounds and reaction in the in vivo environment, CNTs can play a crucial role in countering this problem through the supplementation of food by various processes including; nanoencapsulation and nanobiofortification thus stimulating crop growth and seed germination rates. CNTs also hold a key position in biosensing and diagnostic application for either the quality control of the food supplements or the detection of contagions like toxins, chemicals, dyes, pesticides, pathogens, additives, and preservatives. Detection such pathogens can help in attaining global food security goal and better production and provision of food resources. The data used in the current review was collected up to date as of March 31, 2024 and contains the best of our knowledge. Data collection was performed from various reliable and authentic literatures comprising PubMed database, Springer Link, Scopus, Wiley Online, Web of Science, ScienceDirect, and Google Scholar. Research related to commercially available CNTs has been added for the readers seeking additional information on the use of CNTs in various economic sectors.

Fish oil replacement with different vegetable oils in Onychostoma macrolepis: Effects on fatty acid metabolism based on whole-body fatty acid balance method and genes expression.

To evaluate the fatty acid (FA) metabolism status and possibility as a DHA source of farmed Onychostoma macrolepis, a total of 168 fish (2.03 ± 0.23 g) were fed four diets supplemented with fish oil (FO), linseed oil (LO), soybean oil (SO), and a mixture of LO and SO oil (MO), respectively, for 70 days. Body FA compositions were modified reflecting dietary FAs. Comparing liver and intestine fatty acids with fish fed four diets, the content of ARA in fish fed SO was significantly higher than others (P < 0.05), but showed no difference in muscle. The tissue FA profile showed that the FO-fed group successfully deposited DHA, while the LO-fed group converted ALA to DHA effectively, as well as the liver and intestine EPA was notably highest in the FO group, whereas no difference between the FO and LO group in the muscle. The FA results showed that the DHA contents in the muscle of Onychostoma macrolepis are at a medium-high level compared with several other fish species with the highest aquaculture yield. Correspondingly, in the fish fed diet with LO, SO, and MO, the genes of most FA biosynthesis, transportation, and transcriptional regulation factors were increased in the liver and muscle, but no significant difference was observed in the gene expression of Elovl4b, FATP1, and FABP10 in the muscle. In addition, the enzyme activity involved in PUFA metabolism was higher in fish fed vegetable oil-based diets, corroborating the results of the gene expression. Increased in vivo elongase and desaturase (Δ5, Δ6, and Δ9) activities were recorded in fish fed fish oil-devoid diets, which resulted in the appearance of products associated with elongase and desaturase activities in fish. Besides, as the specific n-3 PUFA synthesis substrate, the dietary supplementation of ALA not only retains most of the nutrition value but also ensures the muscular texture, such as fiber diameter and density. It is concluded that farmed O. macrolepis owns strong n-3 LC-PUFA biosynthetic capacity and high DHA contents so it can be a good DHA source for the population.

The global nutritional value of recreational inland fisheries.

The global nutritional value of recreational inland fisheries.

Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks

The present study describes the enhancement of the nutritional values of gluten-free rice crackers by adding whole black rice grain flour. The crackers were prepared by combining whole brown rice flour (WRF) and whole black rice flour (BRF) in ratios of 0% (WRC), 25% (25-BRC), 50% (50-BRC), 75% (75-BRC), and 100% (BRC). The resulting samples underwent in-vivo effects on postprandial blood glucose levels as well as physicochemical and sensory analysis. In comparison to WRC, the samples containing 100% added black rice flour presented higher nutritional qualities in terms of protein, by 16.61%, 8.64% for lipids, 5.61% for ash, 36.94% for crude fiber, 58.04% for total polyphenols, 95.49% for proanthocyanidins, and 88.07% for flavonoids. The addition of BRF had a suppressing effect on lightness (L*) and yellowness (b*), while redness (a*) increased. The results of the glycemic measurements confirmed that consumption of crackers made from brown or black whole-grain rice grain flour does not generate glycemic peaks above the limit of 30 mg/dL in baseline blood glucose levels. The results of developing rice crackers from black and brown flour blends showed promising physicochemical and nutritional properties and could provide a good alternative to wheat flour as a gluten-free product.

The Effect of Hyperbaric Storage on the Nutritional Value and Retention of Certain Bioactive Proteins in Human Milk

Human milk (HM) contains the essential macronutrients and bioactive compounds necessary for the normal growth and development of newborns. The milk collected by human milk banks is stored frozen and pasteurized, reducing its nutritional and biological value. The purpose of this study was to determine the effect of hyperbaric storage at subzero temperatures (HS-ST) on the macronutrients and bioactive proteins in HM. As control samples, HM was stored at the same temperatures under 0.1 MPa. A Miris HM analyzer was used to determine the macronutrients and the energy value. The lactoferrin (LF), lysozyme (LYZ) and α-lactalbumin (α-LAC) content was checked using high-performance liquid chromatography, and an ELISA test was used to quantify secretory immunoglobulin A (sIgA). The results showed that the macronutrient content did not change significantly after 90 days of storage at 60 MPa/−5 °C, 78 MPa/−7 °C, 111 MPa/−10 °C or 130 MPa/−12 °C. Retention higher than 90% of LYZ, α-LAC, LF and sIgA was observed in the HM stored at conditions of up to 111 MPa/−10 °C. However, at 130 MPa/−12 °C, there was a reduction in LYZ and LF, by 39 and 89%, respectively. The storage of HM at subzero temperatures at 0.1 MPa did not affect the content of carbohydrates or crude and true protein. For fat and the energy value, significant decreases were observed at −5 °C after 90 days of storage.

Bioactivities of Prunus mahaleb: A Mini Review

The mahaleb cherry, which has the scientific name Prunus mahaleb L., is a fragrant shrub plant belonging to the Rosaceae family. The plant is commonly cultivated in the Mediterranean area. The people cultivated it for its essential oil and seeds, which have great therapeutic and nutritional value. It is widely distributed over North Africa, Central Asia, and Central-South Europe. The plant contains a variety of active constituents like coumarins, vital oils, polyphonic ingredients, and other phytochemical compounds that possess many pharmacological activities capable of improving people’s health. These activities include antioxidant, antimicrobial, anti-inflammatory, gastro-protective, neuroprotective, and diabetic management actions. Overall data for this literature review was collected from online sources such as Google Scholar, Science Direct, Scopus, Research Gate, Elsevier, PubMed, and Web Science. In addition to that, the library of the pharmacognosy department was utilized to collect supplementary information on photochemical constituents, pharmacognosy, and pharmacological applications of mahaleb cherry. The gathered data was carefully examined and authenticated. The main aim of this review article is to uncover potential therapeutic activities of this plant that could be valuable in the future for therapeutic nutrition, as well as food and pharmaceutical industries.

Perbandingan Metode Random Forest, Convolutional Neural Network, dan Support Vector Machine Untuk Klasifikasi Jenis Mangga

Mango is a fruit known as the "King of Fruit" due to its rich flavor, vast variability, and high nutritional value. Classifying mangoes based on their external appearance is the initial step in the process of identifying and categorizing mango types conventionally. The classification process can be performed by examining external features such as fruit color, shape, and size. Classifying different types of mango fruits accurately can assist researchers in developing superior varieties and also aid farmers for cultivation purposes, sales, distribution, and selecting the right varieties for local growth and weather conditions. This research conducts the classification of mango types based on color from mango images using machine learning. The study compares three methods, namely Random Forest, Support Vector Machine (SVM), and Convolutional Neural Network (CNN), to determine the best method for classifying mango types based on their images. The dataset underwent preprocessing, where image sizes were standardized to 300 x 300 pixels, and color was changed to grayscale. The dataset was then divided into training and testing data with a ratio of 70:30. Subsequently, the dataset was processed using three methods, and their accuracy results were compared. The findings indicate that the Random Forest method yielded the highest accuracy compared to the other methods, with an accuracy rate of 96%. The accuracy of the SVM method was 95%, and the accuracy of the CNN method was 33%. From these results, it can be concluded that the Random Forest method is highly effective for classifying mango types based on their image compared to SVM and CNN methods.