Nutritious Content Research Articles

Isolation, Purification and Pathogenicity Assessment of Fusarium oxysporum Schl. f.sp. ciceris Inciting Wilt Disease in Chickpea

The present study was conducted during rabi (November–March, 2022–23) at the Department of Plant Pathology and Central Instrumentation Cell, College of Agriculture, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad, Telangana, India to isolate, purify and pathogenicity assessment of Fusarium oxysporum Schl. f.sp. ciceris inciting wilt disease in chickpea. The pathogen was isolated from infected chickpea and purified, with its cultural and morphological characteristics utilized for identification. The analysis revealed that pathogen grown on potato dextrose agar media exhibited traits consistent with Fusarium oxysporum Schl. f.sp. ciceris, appearing as mycelium colour, texture, pigmentation, type and speed of growth as cultural characteristics and Fusarium oxysporum Schl. f.sp. ciceris as possessing macroconidia, microconidia and chlamydospore as morphological characteristics. Furthermore, a pathogenicity test was conducted on the chickpea cultivar JG-62, cultivated in pots under controlled conditions within a net house was successfully satisfying Koch’s postulates. Because of its great nutritious content, chickpeas have risen to prominence. where it plays a significant role in ensuring food security and sustainability. However, wilt disease in chickpea remains a persistent threat, leading to substantial losses in both quantity and quality. To address this issue the investigation provided valuable insights into understanding the pathogen, thereby contributing to the development of cost-effective solutions for managing wilt disease in chickpea which helps in increasing crop yield to the chickpea growing farmers of Telangana.

Impacts of transglutaminase on the processing and digestion characteristics of glutinous rice flour: Insight of the interactions between enzymic crossing-linked protein and starch

Glutinous rice is extensively consumed due to its nutritious content and wonderful flavor. However, glutinous rice flour has a high glycemic index, and the storage deterioration of sweet dumplingsissevere. Transglutaminase (TG) was used to cross-link glutinous rice protein and improve the characteristics of glutinous rice products. The findings demonstrated that TG significantly catalysed protein cross-linking to form a dense protein network, reduced the viscosity of glutinous rice paste and improved the thermal stability. The protein network may physically block the access of starch granules to digestive enzymes to lower the digestion rate of starch, and attenuate the damage of ice crystal molecules to the starch structure to improve the freezing stability of starch gels. The cracking rate and water loss of sweet dumplings prepared using glutinous rice flour with TG treated for 60 min reduced significantly. In conclusion, this study broadened the application of TG in starch products.

Exploring bioactive compounds and antioxidant potentials in cake, biscuits, and papad innovations with wheatgrass powder (Triticum aestivum L.)

Wheatgrass has been attracting a lot of attention recently because of its potent nutritional profile and health benefits. This study's objective was to estimate the amount of phenolic and antioxidant activity in baked items prepared with wheatgrass. To prepare cakes and biscuits, wheatgrass powder (WGP) was substituted for wheat flour at 0, 5, 7, and 9 %. For papad, green gram flour was replaced by added WGP at 0, 3, 6, and 9 %. Total phenol, DPPH activity, and β-carotene levels were significantly greater in Cake C3 (9 %). Again, compared to other samples, papad P3 (9 %) had higher levels of flavonoids. The nutritional qualities of baked items were impacted by all levels of wheat flour substitution with wheatgrass powder; however, a 3–6 % substitution level is advised to improve the sensory qualities of these products. The papad and biscuits were microbiologically safe to store for up to 30 days and 60 days, respectively, due to their low microbial load. But after just six days of preparation, the cake was ruined. However, Wheatgrass can be used in baked products, pasta, and snacks, as well as juices and smoothies, to boost their nutritious content. Wheatgrass extracts can also be utilized as a natural food flavoring or coloring, giving it a distinctive green color.

Impact of Carao (Cassia grandis) on Lactobacillus plantarum Immunomodulatory and Probiotic Capacity

Lactobacillus plantarum has beneficial effects on the reduction of symptoms of poor lactose digestion and hypercholesterolemia, removal of the duration and severity of diarrheal processes, improvement of the intestinal permeability barrier, prevention of some types of cancer by adsorption or inactivation of genotoxic agents, increased resistance to intestinal and extraintestinal infections, attenuation of inflammatory bowel disease, and prevention of allergies (especially food). On the other hand, carao (Cassia grandis) has shown remarkable nutritious content with influential dietary applications. As a result, this investigation aimed to explore the effect of Cassia grandis pulp on viability of Lactobacillus plantarum under gastrointestinal conditions, immunomodulatory capacity, and probiotic potential. Adding carao to the medium under different experimental conditions, including rich and minimal culture media and a gastrointestinal digestion process of skimmed milk, did not substantially affect Lactobacillus plantarum’s growth but prolonged its viability. The administration of Lactobacillus plantarum with carao in mice did not induce a proinflammatory response at a systemic level. Still, it did cause an increase in the production of immunoregulatory cytokines. Also, the viability of TSB broth was improved by adding carao. Carao improved the growth of acid tolerance, bile tolerance, growth in TSB broth, and NaCl resistance. According to the results, carao may enhance the characteristics of L. plantarum when enriching fermented dairy products.

Nutraceutical Benefits of Cookies Produced from Wheat and Mushroom Flour: A Review

Nutraceuticals play a special role in metabolic improvement and other physiological function of the body which indeed is beneficial in overcoming and preventing diseases. The combination of wheat and mushroom flour in cookie production presents an innovative approach to enhancing the nutritional value of this popular snack. Both wheat and mushrooms are rich sources of essential nutrients and bioactive compounds, making them promising ingredients for the development of functional foods. This qualitative summary aims to explore the nutraceutical potentials of cookies produced from wheat and mushroom flour. Combining wheat and mushroom flour while making cookies offers a novel way to raise the nutritious content of this well-liked snack. Due to their abundance in vital nutrients and bioactive substances, wheat and mushrooms are both excellent choices as components for functional food creation. In order to investigate the possible nutraceutical benefits of cookies made with wheat and mushroom flour, this qualitative summary was created. In conclusion, cookies made with a blend of wheat and mushroom flour have exciting potential as nutraceuticals. They provide a tasty and easy approach to add important nutrients and bioactive ingredients to your diet. To fully understand the best recipes, sensory qualities, and health benefits of these novel functional foods, more investigation is necessary. Nonetheless, the integration of wheat and mushroom flour represents a noteworthy advancement in the development of nutritious and health-promoting snacks. Keywords: Nutraceutical, Benefits, Cookies, Wheat, Mushroom, Flour Aims Research Journal Reference Format: Adetola, R.O., Akinwande, B.A., Babarinde, G.O. & Oboh, G. (2024): Nutraceutical Benefits of Cookies produced from Wheat and Mushroom Flour: A Review. Advances in Multidisciplinary and Scientific Research Journal Vol. 10. No. 1. Pp 35-58. www.isteams.net/aimsjournal. dx.doi.org/10.22624/AIMS/V10N1P3

Functional and Antioxidative Characteristics of Soft Wheat and Tiger Nut (Cyperus esculentus) Flours Binary Blends.

Tiger nut (Cyperus esculentus) or chufa is little known plant of high nutritious content. Popularized by a plant-based drink called "horchata de chufa," it still offers a lot to research, being abundant in fat, starch, fiber and minerals and vitamins. To properly adjust this raw material to new purposes, the knowledge of crucial properties of the most basic blends like with soft wheat flour is needed. This article evaluates the techno-functional, viscometrical and bioactive characteristics of soft wheat:tiger nut blends of 5%, 10%, 15%, 20% and 25%. Granulometry, water-holding capacity (WHC), water absorption capacity (WAC), water absorption index (WAI), water solubility index (WSI), oil absorption capacity (OAC), hydrophilic/lipophilic index (HLI), color, pasting properties, total polyphenol content (TPC), antioxidant activity (DPPH), reducing sugars content and dough-rising capacity were assessed. The addition of tiger nut improved total polyphenol content of blends, however, It was observed that the addition of tiger nuts raised the total polyphenol content of the mixtures, but this was not statistically significant despite as much as 25% of tiger nuts. Oppositely, antioxidant activity was gradually improved with increasing tiger nut content. Pasting properties were impacted by tiger nut addition, lowering both pasting viscosity and trough viscosity, however, final viscosity was not particularly affected, being lowered by less than 15%. The highest water absorption was noted for 100% tiger nut both for WHC and WAC, however, WAI was the lowest for this sample. All the blends with tiger nut revealed improved dough-rising profile.

Phytochemical profile, nutritional composition, and therapeutic potentials of chia seeds: A concise review

Chia (Salvia hispanica) seeds are oilseeds, often known as pseudo-cereals, which contain a variety of nutrients, including macro and micronutrients, as well as health aids; consequently, they could be classified as a nutraceuticals food. The seeds are a wonderful source of phenolic compounds like rosmarinic acid, caffeic acid, protocatechuic acids, quercetin, and myricetin. According to studies, chia seeds have a high nutritious content of protein (18–24%), fiber (30–34%), and a variety of fatty acids. Chia seeds also have a variety of minerals and vitamins and shown to have beneficial effects in the treatment of hypertension, diabetes, and dyslipidaemia, as well as acting as an antioxidant, anti-anxiety, laxative, anti-depressant, analgesic, and strengthen the immune system. Due to its presence of minerals, lipids (omega-3), fibers, proteins, and antioxidants in chia seed and its health benefits, it has now grabbed the attention of many food industries and educators. The present review article highlights the nutritional composition, phytochemical profile, and therapeutic potentials like cardio-protective, diabetes-controlling, immune boosting, and antioxidant action in detail.

Nutritional Evaluation and Value Addition of Drumstick Leaves

The study was conducted by laboratory techniques in the department of Food Science and Nutrition, College of Community Science, Acharya Narendra Dev University of Agriculture & Technology, Kumarganj, Ayodhya, during 2020-22 secession. The study on title “Nutritional Evaluation and value addition of Drumstick Leaves” was undertaken to determine the physical and nutritional composition of immature and mature drumstick (Moringa oleifera) leaves. The proximate composition of drumstick leaves was investigated in the studies. The moisture content of fresh immature and mature leaves was found to be 73.8 and 71.6 %. Protein estimated by Lowery method, the protein content of immature leaves 22.22 and mature leaves 22.90 %. The Crude fiber content in immature leaves 2.26 and mature leaves 6.68 %. According to the proximate analysis of all nutrient it has been found that in the drumstick leaves calcium in immature leaves 1990 mg /100 g and in mature leaves 2029 mg /100 g. Phosphorus value in immature leaves 337mg/100g and in mature leaves 350 mg /100 g which is higher than other nutrients. In this series Vitamin ‘C’ content in fresh immature leaves is 216mg/100g and in mature leaves 207 mg /100 g. Fresh drumstick leaves were successfully used for preparing different nutritive food products- bhujia, paratha, saag and juice. Eating drumstick-based food products is good for those suffering from malnutrition. Moringa oleifera leaf powder should be advocated for supplementation in household diets especially in rural and urban communities. Drumstick (Moringa oleifera) is one of the promising plants which could contribute to increased intake of essential nutrients and health promoting phytochemicals. Leaves can be consumed raw, boiled, or stored as a dry powder for several months without losing their nutritious content.

Isolation and identification of fungi in onion bulbs obtained from markets in Awka metropolis, Anambra state, Nigeria

Onion is one of the most important spice crops cultivated for its nutritious content for consumption and economic value globally. The study was carried out to investigate the fungi microbes associated with spoilage of onion bulbs around Awka metropolis. Onion bulbs with visible signs of spoilage were collected from four different markets in Awka namely; Eke Awka, Amaenyi, first and second markets Ifite and were cultured for the presence of fungi. A total of twenty (20) onion samples, five (5) from each study site were used. Samples were examined using various culture media, and Germ tube test. Data was analyzed using one-way ANOVA and chi-square test. The fungal organisms isolated were Saccharomyces spp, Fusarium spp, Rhizopus spp, Mucor spp, Aspergillus niger and Candida tropicalis. The fungus, Aspergillus niger had the highest percentage distribution of 30% while Candida tropicalis and Mucor spp had the least percentage of 10% each. The mean total colony count for fungi was highest in second market Ifite (66.80 ± 5.16) but lowest in Amaenyi market (45.60 ± 6.73). Some of the isolated fungi in this study have serious public health importance while others fasten spoilage of the onion bulbs. It is recommended that both farmers, marketers and consumers should take precautionary measures in preventing contamination and consumption of fungi contaminated onion.

Proximate Analysis and Hedonic Test on Dried Noodle with The Addition of Spirulina platensis Microalgae as A High Protein Food

The study focuses on malnutrition. Dietary intake influences malnutrition. Indonesians choose dry noodles due of their portability. Dry noodles often include more carbohydrates than protein; consequently, the addition of Spirulina platensis may increase their protein level while de-creasing their carbohydrate load. This research evaluated the levels of protein, fat, water, and ash in dry noodles before and after supplementation with spirulina platensis. 1% and 2% of the fixed variable weight of Spirulina platensis were used. Included in analyses are protein, fat, water, and ash. Variation I (1%) results protein of 15.79%, whereas Variation II (2%) has 28.21%. Variation I (1%) have 13.07% moisture, whereas Variation II (2%) has 13,15%. Variation I (1%) contain 0.233% fat compared to variation II (2%) of 0.223%. Variation I (1%) had 1.445% ash content, whereas Variation II (2%), contained 2% ash. The nutritional value of Grade II or dried noodles with Spirulina platensis conforms to Indonesian National Standard 8217-2015. Spirulina platensis increases the pro-tein content of dry noodles when added. According to SNI 8217-2015 grade II, the addition of spir-ulina to dried noodles improved their protein, water, ash, and fat content. The nutritious content of dried noodles was improved by the inclusion of Spirulina platensis.

The effect of spraying Gibberellin and sea algae extracts on characteristics of Vegetative growth, mineral contents and some characteristics of volatile oils in the fruit of Anise (Pimpinella anisum L.)

A field experiment was conducted in the nursery of the Tikrit University/Faculty of Agriculture, the agricultural season 2013- 2014 on Anise plant. the Experiment design with randomized complete block design RCBD, the Experiment contained included two factors, the first one is Spraying Gibberellin GA3 with three levels (first, no Spraying labeled as A0 ,the second is Spraying with GA3 100 mg.L-1 labeled as A1, and the third is Spraying with GA3 200 mg.L-1 labeled as A2).The scend factor is Spraying with Sea Algae Extracts with four levels (the first is no Spraying level labeled as M0 ,the second is Spraying with Sea mino 1.5 ml.L-1 labeled as M1 the third is Spraying with Sea force 1 2.5 ml.L-1 labeled as M2, the fourth is Spraying with mixture of (Sea mino +Sea force 1 of concentration 1.5 ml. L-1 +2.5ml. L-1, labeled as M3) with three replications. the results showed the Spraying treatment of GA3 200mg. L-1gave the height average in all the studied Characteristics of the vegetative growth. The Spraying treatment of Spraying with mixture Sea Algae Extracts (Sea mino +Sea force 1 of concentration 1.5ml. L-1 +2.5ml.L-1) gave the heiht average in all the studied Characteristics of the vegetative growth compared to the other treatments and the comparing treatment. For the overlapping treatment The Spraying treatment (A2M3) (Gibberellin 200 mg. L-1 + mixture of Sea mino + Sea force 1 of concentration 1.5 ml. L-1 +2.5 ml. L-1) in all of the Characteristics of the vegetative growth including the height of the plant (95.75) cm. plant -1, number of leaves (26.31) leaves. plant -1, dry weight for the vegetative sum (9. 41) gm. plant-1 , and the content of the total chlorophyll in the leaves (11.77) mg. gm-1.The comparing treatment gave the least of the above Characteristics (58.11 cm. plant -1, 11.06 leaves . plant -1, 4.15gm. plant -1 and 10.7 mg. gm-1) respectively. The treatment (A2M3) which is Spraying with (Gibberellin of concentration 200 mg. L-1) and Spraying with mixture of Sea Algae Extracts (Sea mino + Sea force 1 of concentration 1.5 ml . L-1 +2.5ml. L-1) gave the hightest significant differences in the nutritious content of the leaves such nitrogen ,magnesium, iron, cuppar and zinc which are (2.513 %, 0.879 %, 80.27 mg. L-1, 14.34 mg. L-1 and 63.72 mg .L-1) respectively. The treatment (A2M1) which is Spraying with (gibberellin of concentration 200 mg. L-1) and spraying with (Sea mino of concentration 1.5ml. L-1) gave the hightest concentration of phosphorus and putaseom (0.393 % , and 2.873 %) respectively. For some of the physical Characteristics of the Oil, The treatment (A2M3) and ( A2M1), gave the hightest significant differences in terms of (Percentage, qualitative weight, Oil density, and reflection factor. The treatment (A2M3) gave the hightest concentration for the above Characteristics (2.49%, 0.961, 0.911 micro liter -1, 1.347degree) respectively.

Potensi Ampas Kopi Dan Kulit Kopi Sebagai Bahan Baku Alternatif Pada Pakan Ikan

The ever-increasing demand for and consumption of coffee from year-to-year results in a rise in waste, particularly coffee grounds and coffee skins. Multiple attempts have been made to utilize this waste in the cosmetics, pharmaceuticals, and industrial sectors. As a result of the waste's nutritious content, there is a significant potential for its usage as fish feed's ingredients. However, only a small number of researchers have examined the use of coffee grinds and coffee skins in aquaculture, particularly for tilapia (Oreochromis niloticus) and Olive flounder (Paralichthys olivaceaus). This article aims to provide an overview of the potential use of coffee grounds and coffee skin in the world of aquaculture, particularly fish feed, in terms of nutrients and their application in enhancing the quality of these raw materials utilizing a fermentation process aided by probiotic microorganisms.

Determination of selected elements in two commercially available edible aquatic insects (Coleoptera) and their worldwide updated list.

Many nations and ethnic groups from underdeveloped and developed countries have used insects as human food since ancient times, a practice that has continued into modern times. In many traditionally entomophagous countries, insects are not a "famine food," and demand for edible insects is clearly a "food of choice" rather than a necessity. From a nutritional point of view, depending on the insect species, gender, insect's diet, and seasons, some species of edible insects have significant amounts of fat, protein, carbohydrates, and vitamins, as well as minerals required for human health, thus representing an alternative food source. In addition to their nutritious content, they may also accumulate pesticide residues, microplastics, and heavy metals from their ecosystems. Therefore, this study analyses some mineral (Ca, Fe, Cu, Zn, Se, Co, Cr, As, and Pb) contents of two selected commercialized aquatic edible beetles, Dytiscus marginalis and Cybister tripunctatus (Dytiscidae), via inductively coupled plasma-mass spectrometry (ICP-MS) and reviews the contemporary list of aquatic edible beetles of the world, summarizing the nutritional characteristics of water beetles with a synthesis of the risks and benefits of edible aquatic beetles in recent literature. The mineral composition of the aquatic beetles is briefly discussed. Antinutritional elements (Pb and As) were detected in aquatic insects, but their contents are below toxic levels for humans. A list of 92 edible aquatic beetle species from Dytiscidae, Gyrinidae, Elmidae, Histeridae, Hydrophilidae, Haliplidae, and Noteridae (Coleoptera) was compiled and updated.

Crop plot segmentation based on soil surface temperature dynamics

The world’s growing population demands more food with high nutritious content, even though the agricultural fields are already under too much stress. This paper introduces a method for segmenting crop plots meaningful in terms of moisture availability for plant growth. In this approach, we characterize the dynamics of soil surface temperature of a fallow crop plot during the sunlight hours using UAS and reference values from i-buttons. Afterward, based on its characterization, we conduct an unsupervised clustering method to segment the plot area. Next, we employ machine learning methods to infer the soil classes at the early stages of crop growth at high resolution from UAS and lower resolution from multispectral satellite images. The neural network classifiers using data obtained with UAS have a ROC AUC above 0.67. The regressors using data from satellite imagery predict the percentage of pixels corresponding to soil classes with an RMSE below 0.17. The results show that the proposed methodology is sound and allows for surface clustering based on the dynamics of soil surface temperature.

Nutritional and Potential Health Effect of Pumpkin seeds

The Cucurbitaceae family's pumpkin seeds are often viewed as industrial waste and discarded. In many regions of the world, seeds are eaten raw, boiled, or roasted, but only for personal consumption. Because they are high in protein, fiber, minerals, and vitamins, they may be considered essential for the food industry. Because the seeds are a byproduct of the pumpkin fruit, they are less expensive, and their inclusion in a variety of foods may result in higher nutritious content at a lower cost. Pumpkin seeds have been found to be beneficial to one's health. More research and study on the transformation of these agro industrial waste products into valuable materials is most likely a huge step in the right direction for worldwide efforts in food sustainability.

Short communication: ‘Crystal’ guava fruit quality in response to altitude variation of growing location

Abstract. Widyastuti RAD, Budiarto R, Warganegara HA, Timotiwu PB, Listiana I, Yanfika H. 2022. Short Communication: ‘Crystal’ guava fruit quality in response to altitude variation of growing location. Biodiversitas 23: 1546-1552. ‘Crystal’ guava is a popular fruit with high demand due to its delicious taste and super nutritious content. This study aimed to analyze the fruit production and quality of ‘Crystal’ guava in response to different altitudes of growing location, i.e., highland and lowland in the tropics. Ten individual guava trees were maintained in a nested design by small-scale farmers in both lowland (Brajaselebah orchard, 25 m asl) and highland (Gunung Batu orchard, 1000 m asl). The result showed that the altitude of the growing location affected the plant production and fruit quality of ‘Crystal’ guava. Although there was no significant difference in vegetative and generative shoot numbers among the two growing locations, there was a tendency for a dominant generative shoot in highland. Lowland orchards produced a significantly heavier fruit compared to highland orchards. ‘Crystal’ guava tree was able to produce 41 to 46 fruits per tree with a total fruit production of about 8.69 to 9.21 kg per tree. The significantly lower incidence of fruit smoothness in lowland compared to highland was affected by a significantly higher incidence of fruit scars in the lowland. Guava fruit from the lowland had a significantly higher TSS, while fruit from the highland contained a significantly higher vitamin C than lowland.

Consumer acceptance of quality characterization of dehydrated strawberry product

Strawberry is a horticultural fruit that has high nutritious content but a short shelf-life. Strawberries can be dried to extend their shelf-life. However, the drying process can cause quality change that can affect consumer acceptance. This research aimed to identify the quality of dehydrated strawberries based on consumer acceptance. Samples were produced using osmosis dehydration pre-treatment and dried by tray dryer. Imported and local products were used as a comparison. An untrained panelist was used to make a sensory analysis on five attributes on color, aroma, flavor, texture, and overall. Then, sample with highest acceptance value for each attribute were tested for the quality that consists of color, total sugar content, texture, and water content test. Based on the sensory analysis, sample with highest acceptance value for each attribute is as follows: local sample for color attribute, imported sample for aroma attribute, self- produced a sample for flavor, texture, and overall attributes. Based on the quality test, the dehydrated strawberry had discoloration due to maillard reaction. The sugar content, texture, and water content of the sample is in accordance with previous research. Sample with the highest acceptable value for overall is self-produced sample and can compete with local and imported sample.

In-Vitro Antioxidant and Pharmacognostic Studies of Phaseolus vulgaris (Linn) Seed Coat

Objectives: Pulses have grown increasingly popular as a result of their high nutritional content and phytochemical content. However, before to eating, the seed coats of some legume food items were removed, resulting in the food losing its nutritious content. The study deals with the study of pharmacognostic & physico-chemical profile along with in-vitro estimation of bioactive compounds of Phaseolus vulgaris (Linn) seed coat.
 Methodology: The morphology of kidney beans was evaluated. Seed length, width, thickness, and surface area were also determined. In physico-chemical parameters extractive value ash value, moisture content, swelling index were recorded. Phytochemical screening displayed the presence of alkaloids, flavonoids, phenol, amino acid, tannins, carbohydrates and saponins. HPTLC & in-vitro estimations were done.
 Results: Morphology revealed dark brownish red seed, kidney to oval shaped, medium size and bland taste. Microscopically, the transverse section showed the presence of proteinaceous aleurone cells, macro-sclereids and starch granules with irregular oval shape in the cotyledon specify the energy reservoir of seeds. HPTLC showed the presence of flavonoids in Phaseolus vulgaris seed coats. The antioxidant profile revealed TFC (total flavonoid content) as 13.62 mg/g QE (quercetin equivalent) and TPC (total phenolic content) as 32.03 ± 1.50 mg/g GAE. IC50 value for vitamin C was found to be 369.03 µg/ml as compared to Phaseolus vulgaris seed coat 423.00µg/ml.
 Conclusion: The study can serve as a valuable source of information and due to presence of phytoconstituents like flavonoid (quercetin) it could be considered for its neuroprotective activity.

Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry

Seaweeds are gaining momentum as novel and functional food and feed products. From whole consumption to small bioactive compounds, seaweeds have remarkable flexibility in their applicability, ranging from food production to fertilizers or usages in chemical industries. Regarding food production, there is an increasing interest in the development of novel foods that, at the same time, present high nutritious content and are sustainably developed. Seaweeds, because they require no arable land, no usage of fresh water, and they have high nutritious and bioactive content, can be further explored for the development of newer and functional food products. Fermentation, especially performed by lactic acid bacteria, is a method used to produce functional foods. However, fermentation of seaweed biomass remains an underdeveloped topic that nevertheless demonstrates high potential for the production of new alimentary products that hold and further improve the organoleptic and beneficial properties that these organisms are characterized for. Although further research has to be deployed in this field, the prebiotic and probiotic potential demonstrated by fermented seaweed can boost the development of new functional foods.

In silico Characterization of the Structure of Genes and Proteins related to β-carotene Degradation in Musa acuminata ‘DH-Pahang’ and Musa balbisiana ‘Pisang Klutuk Wulung’

β-carotene is an important nutritious content in banana. However, its lifetime depends on the enzymes controlling its conversion into strigolactone. To understand the involved enzymes’ activity, which are β-carotene isomerase (D27), carotenoid cleavage dioxygenase 7 (CCD7), and CCD8, would be the key to manipulate the rate of β-carotene degradation. In this research, we characterized the structure of genes and proteins of the D27, CCD7, and CCD8 from Musa acuminata ‘DH-Pahang’ and Musa balbisiana ‘Pisang Klutuk Wulung’ (PKW). We aligned the corresponding sequence of genes from both species to determine similarity and intron/exon positions. We also identified domains and motifs in the sequences of putative proteins of D27, CCD7, and CCD8. We found that D27, CCD7, and CCD8 genes in DH-Pahang and PKW comprise of various nucleotide sequence length, putative proteins, and numbers and length of exons and introns. However, the putative proteins possess the same domains: DUF4033 (domain of unknown function) in D27 and RPE65 (retinal pigment epithelium) in CCD7 and CCD8. Phylogenetic trees showed that D27, CCD7, and CCD8 proteins from DH-Pahang and PKW are conserved and clustered in the same clades with the same proteins of monocot plants. Hence, the results could be useful for future research in optimizing β-carotene content in banana.