Root Flour Research Articles

Phytochemical analysis and GC-MS based bioactive compounds determination of 60 days Nigerian Vigna Radiata aqueous root extract

In the present study, the sturdy root of Nigerian Vigna radiata (L.) commonly called mung bean was investigated for the phytochemical content. This was necessitated as a result of limited information observed on the phytochemical content of fully matured Nigerian Vigna radiata root. 60 days old Vigna radiata (L.) plant, a newly introduced crop in Nigeria, was harvested from the farm of National Biotechnology and Research Development Agency, Abagana Centre, Nigeria. The roots were neatly separated from the plant, rinsed well with distilled water, air dried and grounded into flour. The 60 days old Nigerian Vigna radiata root flour sample (NVrR) subjected to preliminary phytochemical assay revealed the presence of 12 bioactive compounds with a remarkable high percentage concentration of 26.780% recorded for flavonoids content. Tannins also recorded appreciable value of 8.927% while values < 5% were noted for the remaining compounds. Further confirmation of the actual bioactive compounds present in 60 days old NVrR through GC-MS studies, generated 30 observable peaks with 28 bioactive compounds identified through spectrum matching with MassHunter\Library\NIST14.L spectral database. The major component, eluted at RT 23.565 (peak area 33.38%) revealed a bioactive compound which has been reported as an active ingredient in the production of detergents and biodiesel. This discovery represents a groundbreaking innovation in the utilization of NVrR for the production of briquettes, offering a cost-effective alternative energy source. Isolation of the identified compounds may prove the NVrR an important raw material for industrial productions.

Bioguided Optimization of the Nutrition-Health, Antioxidant, and Immunomodulatory Properties of Manihot esculenta (Cassava) Flour Enriched with Cassava Leaves.

Manihot esculenta (cassava) roots is a major food crop for its energy content. Leaves contain nutrients and demonstrate biological properties but remain undervalorized. In order to develop a bioguided optimization of cassava nutrition-health properties, we compared the phytochemistry and bioactive potential of cassava root flour extract (CF) with cassava flour extract enriched with 30% leaves powder (CFL). Cassava flour supplementation impact was explored on flour composition (starch, fiber, carotenoids, phenolic compounds), in vivo glycemic index, and bioactivity potential using macrophage cells. We assessed the impact of cassava flour supplementation on free radicals scavenging and cellular production of pro-inflammatory mediators. CFL showed higher levels of fiber, carotenoids, phenolic compounds, and lower glycemic index. Significantly higher bioactive properties (anti-inflammatory and antioxidant) were recorded, and inhibition of cytokines production has been demonstrated as a function of extract concentration. Overall, our results indicate that enrichment of cassava flour with leaves significantly enhances its nutrition-health and bioactive potential. This bioguided matrix recombination approach may be of interest to provide prophylactic and therapeutic dietary strategy to manage malnutrition and associated chronic non-communicable diseases characterized by low-grade inflammation and unbalanced redox status. It would also promote a more efficient use of available food resources.

Lethal Concentration and Lethal Time Botanical Insecticide Tuba Root Extract Against Spodoptera frugiperda J. E. Smith Larvae

Utilization of botanical insecticides is an option to control environmentally friendly Spodoptera frugiperda pests. The purpose of this study was to determine the lethal concentration (LC) and lethal time (LT) of botanical insecticides on the third instar larvae of S. frugiperda in the laboratory. The experiment was conducted at the Applied Entomology Laboratory, Faculty of Agriculture, Gadjah Mada University, Yogyakarta, over a period of 3 months, from September to November 2022. The concentration treatments used were 0, 2, 4, and 8 ml/L of water. The experiment was designed using a completely randomized design (CRD) with 4 treatments and 5 replications. Larval mortality data was processed using probit analysis in order to determine the value of Lethal Concentration (LC50 and LC95) and Lethal Time 50 (LT50). The results showed that the tuba root powder extract concentration showed LC50 and LC95 namely 0.07% equivalent to 0.7 ml/L of water and 1.53% equivalent to 15.3 ml/L of water. Meanwhile the concentration of 8 ml/L of water extract of tuba root flour causes LT50 of S. frugiperda larvae causing time to tend to be faster at 1.86 days or 44,64 hours after application. Botanical insecticides of the tuba root extract concentration show high efficacy against S. frugiperda larvae so that they can be recommended as a component for integrated pest management (IPM).

Improved Bacterial Survival and Antioxidant Activity After In Vitro Digestion of Fermented Dairy Beverages by Lacticaseibacillus casei LC-01 and Lactiplantibacillus plantarum BG-112 Containing Yacon.

The fermentation of milk containing 0%, 3%, 6%, and 9% (w/v) yacon root flour (YRF) by Lacticaseibacillus casei LC-1 and Lactiplantibacillus plantarum BG-112 was evaluated for bacterial survival and antioxidant activity (AA) before and after simulated gastrointestinal digestion. After 28days of refrigerated storage, samples of the beverages were analyzed for cell viability, AA (using ferric ion reducing antioxidant power (FRAP) and (ABTS), and molecular mass profile of proteins (using electrophoresis). The presence of 9% YRF increased bacterial survival during 28days of storage and passage through the gastrointestinal tract for both L. casei and L. plantarum, which showed a greater capacity to reduce ferric ions compared to 0% YRF, and the ability to capture free radicals increased from below 5mM to over 15mM TE after digestion. Milk proteins are hydrolyzed during digestion, and the generation of bioactive peptides with AA may explain the increase in AA levels. Since peptides are generated from milk proteins, YRF did not influence AA after digestion. These results showed that fermentation of milk by L. casei and L. plantarum with YRF increased the chances of these bacteria reaching the colon in adequate quantities. After simulated digestion, the beverages showed improved AA due to milk protein hydrolysis.

Characterization, mathematical modeling of moisture sorption isotherms and bioactive compounds of Andean root flours

Andean roots can be used as an alternative to gluten-free food. The objective of this study was to enhance the technological and nutritional properties of Andean root flours to promote their industrial applicability. The water content and activity of the flour were lower than those required to prevent mold growth. The bulk density of the flour was comparable to that of wheat flour. The flour of Ipomoea batatas (L.) Lam. exhibited the lowest water absorption capacity of the tested samples. However, both this flour and Tropaeolum tuberosum Ruiz & Pavón showed a higher fat absorption capacity. The samples exhibited type-II isotherms, indicating that the flours were highly hygroscopic. The Guggenheim, Anderson, and de Boer GAB model showed a higher coefficient of determination in mathematical modeling. The chroma of T. tuberosum Ruiz & Pavón flour was higher than the other samples, which was related to total carotenoids and lycopene. Furthermore, I. batatas (L.) Lam. exhibited the highest phenol value.

Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours.

Andean roots, such as zanahoria blanca, achira, papa China, camote, oca, and mashua, contain high amounts of dietary fiber, vitamins, minerals, and fructo-oligosaccharides. This study aimed to demonstrate the possibility of obtaining healthy second-generation (2G) snacks (products obtained from the immediate expansion of the mixture at the exit of the extruder die) using these roots as raw materials. Corn grits were mixed with Andean root flour in a proportion of 80:20, and a Brabender laboratory extruder was used to obtain the 2G snacks. The addition of root flour increased the water content, water activity, sectional expansion index, hygroscopicity, bulk density, and water absorption index but decreased the porosity. However, all 2G snacks manufactured with Andean root flour showed better characteristics than did the control (made with corn grits) in texture (softer in the first bite and pleasant crispness) and optical properties (more intense and saturated colors). The developed snacks could be considered functional foods due to the high amount of carotenoids and phenolic compounds they exhibit after the addition of Andean root flours. The composition of raw roots, specifically the starch, fiber, and protein content, had the most impact on snack properties due to their gelatinization or denaturalization.

Industrialization of Indigenous Food (Kurkufa and Qitta) Preparation

This project can cover some of the basic principles needed for a successful food processing implementations, as well as some of the most important features of industrialization of indigenous kurkufa and qitta processing operations. It includes both the physical facility, that is, the structure and supporting utilities, as well as the process. In light of the variety found in the food processing industry, it is necessary to consider the general principles that might apply across the potential range of applications. The instruments for the product industrialization which can be implemented in phases, depending on the experience of trained professionals, are the means for putting these concepts into practice. The focus of the industrialization of indigenous kurkufa & qitta manufacturing is mostly on sanitary sanitation design because it has consumer drive power, environmental petition control mechanisms & production equipment & procedures that are feasible. Once a process has been designed, it is frequently mathematically & physically simulated to study parameters & define operating conditions. The capacity to effectively replicate a process indicates that it is well understood, which is especially comforting when implementing a new or current process at a larger scale. Kurkufa & qitta processes must always be carefully monitored & documented, even if it is not mandated by law. Computer automation is now commonly used to support HACCP programs & to combine manufacturing with quality controls. The processing, industrialization & distribution of indigenous kurkufa & qitta via the OHS management system is another key working principle option of safety & quality controls. Kurkufa & qitta are indigenous products both made from maize flour which is binded with cassava root flour during dough development, were being popular traditional dishes among the Alle people of Ethiopia's Southern region's Alle zone. Moreover, qitta which is a traditional Ethiopian bread, is a basic nutritional item that dates back to the Ethiopian people's history & is created by baking on a clay pan. It is one of the most widely consumed foods in human history & for some, it is sole source of nutrition. However, the boost & control of kurkufa & qitta production & distribution via tracking & traceability mechanism has not been employed as a tool in food manufacturing systems. Therefore, kurkufa & qitta are among Ethiopia's traditional foods that should be upgraded to industrialization in order to increase supply in response to rising food demand owing to population growth.

Nutritional evaluation and bioactive compounds of flours of unconventional edible roots

The bakery sector has increasingly sought flour alternatives, such as unconventional edible root flours, with technologically viable characteristics for industrial production, with greater nutritional value and pleasing consumers in their sensory aspects. So, this work aims to evaluate the nutritional value and bioactive compounds of unconventional edible root meals: purple yam (Dioscorea alata), Jerusalem artichoke (Helianthus tuberosus) and ariá (Calathea allouia). Moisture, protein and ash were determined by standardized bromatological methods, lipids by the Bligh-Dyer method, total crude fiber (TGF) by means of the Fiber Analyzer-Ankom 220 device and carbohydrates by difference. The determination of the total phenolic compounds and tannins in the samples were performed using colorimetric analysis methods. A significant variation (p<0.05) was observed between all samples for the humidity (8.31 to 9.37%); proteins (7.47 to 8.93%); ash (3.15 to 4.42%); lipids (0.13 at 1.76%); fiber (0.92 to 4.85%) and carbohydrates (71.52 to 78.18%). For the bioactive compounds, the variation of total phenolics was from 7.35 to 100.77 mg EAG/100g, and for the tannins 0.28 to 1.41 mg EAT /100g. The study showed that the analyzed samples have significant nutritional value, as well as bioactive compounds that can be used in food product formulations.

Sweetness and Flour: A Biopolitical Fable of the Sixteenth Century

ABSTRACT Following recent research in cultural studies that has observed “the emergence of biopolitics in the Americas,” this article proposes a new aspect to the early modern experience of eating. Rather than simply a vehicle for pollution, eating appears in the 1555 captivity of the Hessian adventurer and autobiographer Hans Staden by Tupinambá in Brazil as a flashpoint for techniques of coercive self-governance. Working as an arquebusier on early Portuguese sugar plantations, Staden witnessed the dangerous sweetness of early modern capitalism. Yet Staden’s keen sensitivity to the political economy of cassava root flour, a commodity on which he himself depended, also suggests he witnessed his own unhappy conscription into a regime that required him to discipline himself in order to survive. Staden’s frustrated memories showcase biopower’s surprisingly intimate, personal, reach, revising our understanding of modernity as altogether distinct from the feudal past.

Third-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization.

Andean tubers and tuberous roots have nutritional and medicinal properties transferred through ancestral generations. In this study, we aim to promote cultivation and consumption by developing a snack based on these crops. Corn grits were thoroughly mixed with sweet potato, mashua, and three varieties of oca flour (white, yellow, and red) in an 80:20 ratio, and a single-screw laboratory extruder was utilized to produce third-generation (3G) dried pellets. Microwave expansion was studied, and the dried 3G pellets and expanded snacks were characterized. The microwave expansion curves of the dried 3G pellets were adjusted to the Page, logarithmic, and Midilli-Kucuk models. During the characterization, the influence of the raw material composition was observed in sectional expansion, water content, water activity, water absorption, water solubility, swelling, optical and textural properties, and bioactive compounds. According to global color variation (mixture vs. expanded and dried vs. expanded) and bioactive compound analysis, the mashua suffered little chemical change or nutritional loss during the process. The extrusion process was shown to be an ideal method for manufacturing snacks from Andean tuber flours.

Enrichment of Wheat Bread with Platycodon grandiflorus Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread.

Platycodon grandiflorus (Jacq.) A.DC. root (PGR) flour is well known for its medical and edible values. In order to develop nutritionally fortified products, breads were prepared using wheat flour, partially replaced with PGR flour. The rheological properties and microstructure of dough and the physicochemical characterization of bread were investigated. Results showed that lower level of PGR addition (3 and 6 g/100 g) would improve the baking performance of breads, while the higher level of PGR addition (9 g/100 g) led to smaller specific volume (3.78 mL/g), increased hardness (7.5 ± 1.35 N), and unpalatable mouthfeel (21.8% of resilience and 92.6% of springiness) since its negative effect on the viscoelasticity and microstructure of dough. Moreover, sensory evaluation analysis also showed that the PGR3 and PGR6 breads exhibited a similar flavor to the control bread, but the 9 g/100 g addition of PGR provided bread with an unpleasant odor through its richer volatile components. As expected, the phenolic content and antioxidant capacity of bread increased significantly (p < 0.05) as PGR flour was added to the bread formulation. The total phenolic content (TPC) ranged from 14.23 to 22.36 g GAE/g; thus, DPPH• and ABTS•+ scavenging capacity increased from 10.44 and 10.06 μg Trolox/g to 14.69 and 15.12 μg Trolox/g, respectively. Therefore, our findings emphasized the feasibility of PGR flour partially replacing wheat flour in bread-making systems.

Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour

Background and Objectives The nutrient content, antioxidant status, yeast fermentation ability, and sensory aspects of baked goods may be impacted by the inclusion of different forms of fiber in the formulation. The main goal of this study was to assess the effects of adding burdock root flour (BRF) as an ingredient in bread baking. Therefore, BRF was used in place of 3%, 6%, and 9% of wheat flour to test its effect on yeast fermentation and the structure and quality of bread. Findings A correlation between fermentation time and dough volume was established during the partial addition of BRF to replace wheat flour. The addition of BRF negatively influenced the gas generated during fermentation (ranging from 6.74 to 4.65 ml/min), reducing the final bread volume. The specific volume of bread was demonstrated to be reduced by over 50% as a result of the inclusion of BRF. However, there was a large rise in the protein, minerals, and antioxidant capacity of the bread with added BRF owing to BRF's high polyphenol and flavonoid contents. As the BRF concentration in the bread increased, the values of the crusts' lightness (L*), greenness/redness (a*), and yellowness/blueness (b*) decreased, while the values of the a* and b* increased in the crumb. Scanning electron microscope analysis revealed a denser bread structure due to the addition of BRF. Furthermore, bread with added BRF became harder, chewier, gummy, and springier while losing its crumb cohesion. However, cohesiveness exhibited the opposite tendency to hardness during bread storage. Conclusions Substituting BRF in place of wheat flour significantly increased the nutritional quality, total polyphenol, and total flavonoid levels (p < .05). Based on the sensory evaluation, bread with 3% BRF substitution had similar overall acceptability compared with the control bread samples. Significance and Novelty The study's results may support using BRF as a supplemental raw material for high-quality bread making.

The Color, Water and Oil Holding Properties and Pasting Viscosities of Arrow Root (Maranta arundinacea L) Flour From Different Accessions and Irradiation Doses

Gamma irradiation has been widely used as green method to induce mutations of arrow root plants; therefore, superior cultivars might be obtained. This research was purposed to evaluate the effect of different accessions (a1 (Pulosari – Pandeglang), a2 (Cicadas – Pandeglang), a3 (Cikondang – Pandeglang), a4 (Tamansari – Yogyakarta) and a5 (MN1 – Bogor)) and irradiation doses (b1( 0 Gy), b2 (10 Gy), b3 (20 Gy), b4 (30 Gy), b5 (40 Gy) and b6 (50 Gy) on the properties of arrow root flour produced from irradiated arrowroot plants including color, water and oil holding capacities and also pasting viscosities. Results showed that gamma irradiation on the arrow root plants impacted the color properties of arrow root flour in which higher irradiation dose tended to produce brighter arrow root flour. Higher irradiation dose showed a tendency to produce arrow root flour with low water holding capacity but high oil holding capacity. Irradiation doses did not significantly impact all pasting viscosities (peak viscosity, final viscosity and set back viscosity).

The effect of gluten-free flour mixture and burdock root on organoleptic characteristics and porosity of bread

The paper considers the possibilities of using vegetable raw materials - burdock root flour with the addition of psyllium and a gluten-free mixture in the manufacture of enriched gluten-free bread, and their influence on the quality indicators of the obtained samples. To achieve this goal the obtained samples of gluten-free enriched bread, obtained with the introduction of various concentrations of flour from burdock root and gluten-free flour mixture containing psyllium - psyllium seed husk, were studied. Flour from burdock root and psyllium was added in the amount of 5-15% by weight of the gluten-free flour mixture directly with the replacement of the mixture during flour kneading. To study the obtained samples, organoleptic studies were used. The results obtained showed that when adding the burdock root additive, the porosity decreases in comparison with the control sample. The obtained values of the decrease in porosity in the control and sample 1 correspond to the standard values. Considering that the sample with the replacement of the main raw material with 5% burdock root additive is the best in terms of organoleptic indicators, it can be concluded that this concentration is optimal for using the introduced products for enrichment when obtaining gluten-free bread.

Thermal, Pasting, and Hydration Properties of Flour from Novel Cassava Cultivars for Potential Applications in the Food Industry

Abstract Cassava root flours from five different cultivars (C-MSAF2, C-P4/10, C-P98/0505, C-P98/0002, and C-UKF8) were studied for their potential application in the food industry. Proximate composition, functional, thermal, and pasting properties were investigated. Cassava flours were high in carbohydrates (85-86%) and their amino acid profiles varied. Cultivars C-MSAF2, C-P98/0002, and C-UKF8 showed high protein content (5.06%), mineral content (2.36%), and the largest particle size (72.33 µm), respectively. Solubility of cassava flours decreased as temperatures increased, however, swelling power and water absorption capacity increased. C-MSAF2 showed the highest peak viscosity, breakdown viscosity, and shortest peak time. C-P98/0505 showed the highest final viscosity, the highest pasting temperature, and the longest peak time. Cassava flours studied are promising candidates for utilization in the baking industry, however, their incorporation into baked product formulations needs further investigation.

Sequential data-fusion of near-infrared and mid-infrared spectroscopy data for improved prediction of quality traits in tuber flours

This study evaluates the near-infrared spectroscopy (NIR) and mid-infrared spectroscopy (MIR) complementary spectral ranges to predict six different quality traits, which include chemical components such as amylose, starch, protein, glucose, cellulose, and moisture contents, in tubers and root flours. The sequential orthogonalized partial least square regression (SOPLS), a recently developed multi-sensor data-fusion approach, was adapted to improve the performance of the model in predicting the chemical properties of the flour samples. Furthermore, the performance of the SOPLS model was compared to that of traditional PLS modeling. Compared to the earlier results acquired using individual sensor modeling (with the traditional PLS model), the SOPLS fusion model showed significant improvement in the prediction performance for all cases except glucose. Particularly, the highest improvement in performance was observed for the prediction of cellulose, showing a 22.8% increase in coefficient of determination for prediction (R2 p) and 66.5% decrease in root mean square of prediction (RMSEP) values. Therefore, we concluded that the data-fusion approach used in this study exhibited better performance compared to the model using individual sensors. Furthermore, the multi-sensor fusion with the sequential approach is not limited to NIR and MIR data only and can be used for complementary information fusion to further improve the performance of the model.

Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties.

A novel rice-based snack enriched with chicory root flour (CRF) was developed by twin-screw extrusion. Chicory (Cichorium intybus L.) is one of the promising medicinal plants for the development of innovative food and may be considered a functional food ingredient. Central composite design (CCD) was employed to generate snack formulations by varying feed moisture (M, 16.3–22.5%), screw speed (SS, 500–900 rpm) and CRF content (20–40%). The optimization according to artificial neural network modeling and a genetic algorithm was applied to define optimal process conditions (17.6% moisture, 820 rpm and 24.1% of CRF) for obtaining the product with the highest expansion (3.34), crispiness (3.22 × 10−3), volume (2040 m3), degree of gelatinization (69.70%) and good color properties. Bulk density (110.33 g/L), density (250 kg/m3), and hardness (98.74 N) resulted in low values for the optimal sample. The descriptive sensory analysis evaluated low hardness and bitterness, with high crispiness for the optimal extrudate. This study points to the possibility of a novel chicory enriched extrudate production with desirable physicochemical and sensory properties.

Nutritional composition and in vitro starch digestibility of Banku flour processed from cassava (Manihot esculenta Crantz) root and quality protein maize grains

SummaryA significant public health problem in developing countries is protein energy malnutrition. The current study looked at the effect of incorporating high‐quality protein maize flour into blends of cassava root flour on nutrient composition, functional properties and sensory attributes of Banku flour. The Banku flour's proximate composition, functional properties, pasting qualities, in vitro starch digestibility, as well as sensory characteristics, were determined. The outcomes demonstrated that the addition of quality protein maize enhanced the protein content (from 5.96% to 13.11%), water absorption capacity (from 98.32% to 164.23%) and swelling capacity from (46.47% to 95.65%) of the flour. Also, peak viscosity, breakdown viscosity and final viscosity increased by 27.6%, 25% and 61.2 respectively. A rise in resistant starch and a decline in rapidly digestible starch were both observed in the in vitro starch digestibility of the Banku flour formulation that contained high‐quality protein maize flour. Overall, the Banku flour produced from a blend of high‐quality protein maize flour and cassava root flour outperformed the control sample. Consequently, Banku's nutritional quality can be enhanced by using high‐quality protein maize.

Lotus root ( Nelumbo nucifera Gaertn ) flour a novel ingredient for the formulation of traditional unleavened flatbread: Rheological, physical and nutritional characteristics, and sensory attributes

Lotus roots (Nelumbo nucifera Gaertn) is a naturally rich source of bioactive compounds that have been known for the prevention of numerous diseases. In the present study, lotus root flour (LRF) was substituted as a wheat flour (WF) at different concentrations (5%,10%, 15%, 20%, and 25% w/w) and its effect on the functional properties, rheological characteristics, antioxidant activity, total phenolic content (TPC), physical properties, nutritional profile, and sensory attributes on flour and unleavened flatbread samples were evaluated. The results showed that lower quantity of gluten content was found in flour blends, which correlates with the high water absorption (WA) of LRF which interfere in the gluten network development. The mixing profile of the dough as studied using farinograph showed an increase in WA (64.80% to 77.19%), dough development time (7.16 to 10.38 min), and dough stability (5.21 to 7.22 min) with increase in the LRF amount. Whereas, pasting profile of the blends showed an increase in maximum viscosity (1,152.11 to 1,177.21 BU) and break down values (401.21 to 477.11 BU), although, the setback values (577.13 to 450.22 BU) decreased with the addition of LRF. Furthermore, flatbread supplemented with higher amount of LRF were found to be less elastic and stiffer in texture. However, there was an overall improvement in softness, rollability, and spreadability of dough up to 15% substitution. The crude fiber and ash contents of LRF-WF flatbread samples were improved from to 0.31% to 3.87% and 0.95% to 1.89%, respectively. Their TPC increased from 14.43 to 74.16 mg GAE/100 g DW of sample. Although, baking decreased the TPC in comparison to flour blends. Sensory and textural performance exhibited that the unleavened flatbread samples were acceptable for substitution up to 15% LRF. Based on this study, LRF may be declared and commercialized as a highly antioxidative and nutritive edible flour, which can be prospectively used in the development of nutraceuticals and functional foods. Novelty impact statement Lotus root is an underused vegetable with numerous pharmacological properties. The present study was one of the first of its kind as lotus root flour (LRF) has not been incorporated before in formulation of traditional unleavened flatbread. LRF-enriched flatbread resulted in increased polyphenols, antioxidants and dietary fiber compared with control flatbread. Thus, increasing the nutraceutical value of our basic food, which ultimately address the health issues of consumers.

Saccharomyces cerevisiae biomass as a source of next-generation food preservatives: Evaluating potential proteins as a source of antimicrobial peptides.

Saccharomyces cerevisiae is the main biotechnological tool for the production of Baker's or Brewer's biomasses, largely applied in beverage and fermented-food production. Through its gene expression reprogramming and production of compounds that inactivate the growth of other microorganisms, S. cerevisiae is able to grow in adverse environments and in complex microbial consortia, as in fruit pulps and root flour fermentations. The distinct set of up-regulated genes throughout yeast biomass propagation includes those involved in sugar fermentation, ethanol metabolization, and in protective responses against abiotic stresses. These high abundant proteins are precursors of several peptides with promising health-beneficial activities such as antihypertensive, antioxidant, antimicrobial, immunomodulatory, anti-obesity, antidiabetes, and mitogenic properties. An in silico investigation of these S. cerevisiae derived peptides produced during yeast biomass propagation or induced by physicochemical treatments were performed using four algorithms to predict antimicrobial candidates encrypted in abundantly expressed stress-related proteins encoded by different genes like AHP1, TSA1, HSP26, SOD1, HSP10, and UTR2, or metabolic enzymes involved in carbon source utilization, like ENO1/2, TDH1/2/3, ADH1/2, FBA1, and PDC1. Glyceraldehyde-3-phosphate dehydrogenase and enolase II are noteworthy precursor proteins, since they exhibited the highest scores concerning the release of antimicrobial peptide candidates. Considering the set of genes upregulated during biomass propagation, we conclude that S. cerevisiae biomass, a food-grade product consumed and marketed worldwide, should be considered a safe and nonseasonal source for designing next-generation bioactive agents, especially protein encrypting antimicrobial peptides that display broad spectra activity and could reduce the emergence of microbial resistance while also avoiding cytotoxicity.