Nutritional Value Research Articles

The difference in the photosynthetic characteristics and soil moisture of different varieties of sweet cherry (Prunus avium L.)

Sweet Cherry (Prunus avium L.) is a highly sought-after fruit in the global market due to its nutritional value and appealing sensory characteristics. This paper investigated the indicators of photosynthetic physiological characteristics and changes in soil physical properties of different varieties of sweet cherries grown in the Loess Plateau region, which strengthened the research on the ecological aspects of photosynthetic physiology of sweet cherries. By analyzing the characteristics and similarities of photosynthesis processes in different varieties, the results were obtained to showed that most of these sweet cherries showed obvious inhibition of photosynthesis at noon. The daily net photosynthetic rate (Pn) variation graph displayed a typical bimodal curve, with the lowest values occurring successively at 12:00 pm and 14:00. The Pn of sweet cherry is mainly influenced by water use efficiency (WUE) and transpiration rate (Tr). Rainier and Summit exhibited the best performance in the daily mean of Pn due to the interplay between photosynthetic physiological and ecological factors. To affect the photosynthesis of sweet cherries, covering the greenhouses with plastic film would impact the changes in light intensity and temperature. The crop management mode of uniform mulching and drip irrigation can affect the water content of different soil depths, leading to a reduction in Pn due to the varying WUE and Tr of different varieties of sweet cherries. The order of photosynthetic physiological characteristics of different varieties of sweet cherries, as revealed by principal component analysis, was as follows: Rainier > 4YJimei > 2YTieon > 4YTieon > Summit > Jimei > Tieon > Hongdeng. These results provide a scientific theoretical basis for the introduction, promote the production of sweet cherries and provide a new understanding of the plantation management mode.

Assessment of dry matter yield, nutritional value, and calf weight gain in Mombaza-Kudzu pasture associations.

O Objective: To evaluate the biomass production, nutritional value and animal production of an association with fabaceae species and grasses with grazing calves. Design/Methodology/Approach: The study compared Mombaza (Megathyrsus maximus) – Kudzu (Pueraria phaseoloides) association pasture against a Mombaza in monoculture control. Ten calves, five in each pasture type, were grazed in rotation for seven months. Dry matter yield, proportion of Kudzu in the association, protein, neutral detergent fiber (NDF), acid detergent fiber (ADF), ash, and daily weight gain were evaluated every 36 days. Results: Dry matter yield did not differ between pasture types, but varied by sampling dates, being higher at the onset of the rainy season (May 20th). The proportion of Kudzu in the association was low, decreasing from 8.42% to 1.71% over the study period. Lignin content increased in the association during the driest month (April). Daily weight gain was 978 g in the monoculture pasture and 678 g/day in the association, with no significant difference. Study Limitations/Implications: The low persistence of the fabaceae in the association limits the nutritional value of the pasture, consequently, the improvement of grazing animal production. Findings/Conclusions: During the drought season, both pastures exhibited the highest protein concentration and the greatest weight gain at the beginning of this period. However, the association did not result in greater weight gains due to the low persistence of the fabaceae.

Unlocking the potential of rice bran oil body as fat replacement in cookies: single and double crosslinked binary emulsion-filled gels based on lutein-loaded rice bran oil body emulsion.

Rice bran oil body is rich in nutritional value, which is a byproduct of rice processing. The aim of this study is to develop a novel emulsion-filled gel with lutein-loaded rice bran oil body and investigate its functionality as a fat replacer in cookies. The effects of incorporating structured oil body in the form of emulsion-filled gel instead of butter in cookies with a ratio of 0, 10, 20 and 50 wt% formulation were determined by measuring appearance, texture, thermodynamic properties, moisture distribution and microstructure. The results demonstrated the relationship between geometry, moisture and structure. The 20 wt% emulsion-filled gel substitution ratio yielded mobility and distribution abilities of melted fat and sugar in the cookies that were closest to those of butter. The addition of emulsion-filled gel increased the L* value and decreased the a* value, while the b* value of the cookie increased due to the advanced delivery of lutein by oil body. By controlling the addition ratio, the texture of the cookies can be adjusted. Starch granules were separated due to colloidal particles, reducing saturated fat content and decreasing cookie gelatinization enthalpy. The fat coating on starch particles enhanced the binding capacity of free water, improving air entrapment and forming a constrained gluten network structure. These findings provide a theoretical basis for rice bran oil body as a novel substitute for butter in the development of healthy, high-quality cookies. © 2024 Society of Chemical Industry.

Effects of Different Pretreatments on Hot Air Drying Characteristics, Nutrition, and Antioxidant Capacity of Tartary Buckwheat Sprouts

In order to enhance the quality of hot air drying for Tartary buckwheat sprouts and minimize the loss of active substances, this research explored the impact of Color Protection(CP), Osmosis(OM), Blanching (BC), β-cyclodextrin (β-CD), and Ultrasound (US) in conjunction with hot air drying on the color, nutritional value, antioxidant properties, and other attributes of Tartary buckwheat sprouts. The findings revealed that as the drying temperature increased from 50 °C to 70 °C, the drying duration for Tartary buckwheat sprouts decreased across all treatment groups, leading to a higher dehydration rate. Treatments involving CP, US, and BC effectively reduced the drying time of Tartary buckwheat sprouts. Sprouts subjected to CP, β-CD, and US treatments exhibited elevated L* values and decreased a* values and displayed a more vibrant green color. When exposed to a hot air setting of 60 °C, the total flavonoid content in the CP, OM, β-CD, and US groups increased by 8.76%, 6.76%, 12.34%, and 4.25%, respectively, compared to the Control Group (CK). The application of the CP, OM, β-CD, and US treatments enhanced the sprouts’ ability to combat ABTS and DPPH free radicals. Notably, under hot air conditions of 60 °C, the β-CD treatment demonstrated the most effective quality preservation during the hot air drying process for sprouts. This study provides valuable insights into the drying behavior of Tartary buckwheat sprouts and offers guidance for optimizing the drying procedures in industrial settings. Tartary buckwheat sprouts contain a variety of polyphenols and have a high water content. The study of changes in active components such as polyphenols and their alteration mechanisms in Tartary buckwheat sprouts under different processing methods is particularly important for the development of sprout processing.

Phytochemical Analysis and Biological Activities of Different Extracts of Walnut (Juglans regia Linn.) Kernels

The walnut tree (Juglans regia Linn.) is a valuable medicinal plant. Almost all parts of this plant have significant nutritional and curative properties. The walnut fruit has been claimed to possess antioxidant, anti-inflammatory, anti-hypertensive, antimicrobial properties and high nutritional value. The present work is focused on the phytochemical screening and study of antioxidant and antimicrobial properties of Juglans regia kernels extracted from four different solvents; methanol, ethyl acetate, chloroform, and hexane. The highest yield of extract was obtained with methanol. The phytochemical screening showed the presence of alkaloids, flavonoids, tannins, phenolic compounds, glycosides, terpenoids, quinones, reducing sugars, and saponins in methanol extract. The total phenolic content was higher in methanolic extract. Methanolic and chloroform extracts possessed more flavonoid content than ethyl acetate and hexane extracts. The DPPH radical scavenging assay showed that the IC50 value of methanolic extract was 78.77 μg/mL with TPC 67.65 mg GAE/g and TFC 391.00 mg QE/g. The IC50 value obtained for ethyl acetate extract was 135.28 μg/mL with TPC 36.56 mg GAE/g and TFC 212.00 mg QE/g. The IC50 value for chloroform extract was 313.72 μg/mL with TPC 13.08 mg GAE/g and TFC 393.73 mg QE/g. The IC50 value of hexane extract was 898.99 μg/mL with TPC 6.26 mg GAE/g and TFC 77.82 mg QE/g. Only methanolic extract showed the antimicrobial activity against Proteus vulgaris, Pseudomonas aeruginosa, and Staphylococcus aureus.

Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) and Its By-Products: A Comprehensive Review

Ipomoea batatas (L.) Lam is a dicotyledonous plant originally from tropical regions, with China and Spain acting as the main producers from outside and within the EU, respectively. The root, including only flesh, is the edible part, and the peel, leaves, stems, or shoots are considered by-products, which are generated due to being discarded in the field and during processing. Therefore, this study aimed to perform a comprehensive review of the nutritional value, phytochemical composition, and health-promoting activities of purple-fleshed sweet potato and its by-products, which lead to its potential applications in bakery products for the development of functional foods. The methodology is applied to the selected topic and is used to conduct the search, review abstracts and full texts, and discuss the results using different general databases. The studies suggested that purple-fleshed sweet potato parts are characterized by a high content of essential minerals and bioactive compounds, including anthocyanins belonging to the cyanidin or the peonidin type. The flesh and leaves are also high in phenolic compounds and carotenoids such as lutein and β-carotene. The high content of phenolic compounds and anthocyanins provides the purple-fleshed sweet potato with high antioxidant and anti-inflammatory power due to the modulation effect of the transcription factor Nrf2 and NF-kB translocation, which may lead to protection against hepatic and neurological disorders, among others. Furthermore, purple-fleshed sweet potato and its by-products can play a dual role in food applications due to its attractive color and wide range of biological activities which enhance its nutritional profile. As a result, it is essential to harness the potential of the purple-fleshed sweet potato and its by-products that are generated during its processing through an appropriate agro-industrial valorization system.

An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean

The aim of this study is to provide an overview of the specificities (milk characteristics, production process, ripening biochemistry, composition, and sensory properties) and novelties of the world-famous traditional cheeses of the Eastern Mediterranean (EM). The EM area is remarkably heterogeneous (11 countries—Egypt, Israel, Lebanon, Syria, Türkiye, Cyprus, Greece, Albania, Montenegro, Bosnia and Herzegovina, and Croatia) in terms of cheese production, but there are some common features that can be associated with EM which are connected to the difficult geoclimaticconditions (hilly terrain and hot summers). Cheesemakers resort to some preservation methods, such as high salt content (in white-brined cheeses), high total solids content (in hard cheeses), the use of hot water in the treatment of the curd (in pasta filata cheeses), the addition of some local herbs with antimicrobial properties, and the use of animal skin sacks for cheese ripening. Due to the high proportion of whey as a by-product, whey is traditionally used in EM for the production of whey cheeses. Preserving the production of traditional EM cheeses is critical to maintaining their cultural significance and meeting the demand of consumers interested in the provenance, craftsmanship, and nutritional value of these unique products.

Enrichment of Bakery Products with Antioxidant and Dietary Fiber Ingredients Obtained from Spent Coffee Ground

Spent Coffee Ground (SCG) is the main coffee industry by-product, rich in dietary fibers and polyphenols. The extractable material of SCG was fractionated, and the phenolic compounds were identified and quantified. Chlorogenic and neochlorogenic acids were identified as the main phenolic components, and the Total Phenolic Content (TPC) of SCG was determined to be 2.16% (dry SCG basis). Furthermore, SCG was characterized in terms of Total Dietary Fiber content, which amounted to 66%. The SCG was valorized for the development of a bakery product (cookie) enhanced with fiber and bioactive polyphenols. Cookies were produced with the addition of 4% and 7% dry and defatted SCG (baked cookie basis). The produced cookie prototypes presented TPC and dietary fiber dependent on the addition level of SCG. TPC values were determined at 588 and 1017 ppm, while dietary fiber values were at 2.7 and 4.6%, respectively. The shelf life of the cookies was monitored over 143 days at three different temperatures (25 °C, 35 °C, and 45 °C) in terms of texture (hardness), color, Peroxide Value (PV), and TPC. It was observed that the PV value significantly increased in samples with incorporated SCG, stored at 45 °C, while in those stored at 25 °C and 35 °C, PV remained at low levels. The TPC of the SCG-enriched samples remained practically constant during the shelf life analysis, while color and hardness increased (mathematically modeled). SCG-added cookies were characterized by increased darkness, increased hardness, and a mild (desirable) coffee flavor. The overall sensory impression scores for 0%, 4%, and 7% SCG-added cookies were 7.5, 8.0, and 8.2, respectively. Based on sensory evaluation test results, the shelf lives of 0%, 4%, and 7% SCG at 25 °C were 359, 435, and 471 days, respectively. Overall, SCG is a potentially valuable ingredient that can be used to develop innovative food (baked) products with enhanced nutritional value and increased shelf life.

A lightweight and efficient model for grape bunch detection and biophysical anomaly assessment in complex environments based on YOLOv8s

As one of the most important economic crops, grapes have attracted considerable attention due to their high yield, rich nutritional value, and various health benefits. Identifying grape bunches is crucial for maintaining the quality and quantity of grapes, as well as managing pests and diseases. In recent years, the combination of automated equipment with object detection technology has been instrumental in achieving this. However, existing lightweight object detection algorithms often sacrifice detection precision for processing speed, which may pose obstacles in practical applications. Therefore, this thesis proposes a lightweight detection method named YOLOv8s-grape, which incorporates several effective improvement points, including modified efficient channel attention (MECA), slim-neck, new spatial pyramid pooling fast (NSPPF), dynamic upsampler (DySample), and intersection over union with minimum point distance (MPDIoU). In the proposed method, MECA and NSPPF enhance the feature extraction capability of the backbone, enabling it to better capture crucial information. Slim-neck reduces redundant features, lowers computational complexity, and effectively reuses shallow features to obtain more detailed information, further improving detection precision. DySample achieves excellent performance while maintaining lower computational costs, thus demonstrating high practicality and rapid detection capability. MPDIoU enhances detection precision through faster convergence and more precise regression results. Experimental results show that compared to other methods, this approach performs better in the grapevine bunch detection dataset and grapevine bunch condition detection dataset, with mean average precision (mAP50–95) increasing by 2.4% and 2.6% compared to YOLOv8s, respectively. Meanwhile, the computational complexity and parameters of the method are also reduced, with a decrease of 2.3 Giga floating-point operations per second and 1.5 million parameters. Therefore, it can be concluded that the proposed method, which integrates these improvements, achieves lightweight and high-precision detection, demonstrating its effectiveness in identifying grape bunches and assessing biophysical anomalies.

Voice from both sides: a molecular dialogue between transcriptional activators and repressors in seed-to-seedling transition and crop adaptation

High-quality seeds provide valuable nutrients to human society and ensure successful seedling establishment. During maturation, seeds accumulate storage compounds that are required to sustain seedling growth during germination. This review focuses on the epigenetic repression of the embryonic and seed maturation programs in seedlings. We begin with an extensive overview of mutants affecting these processes, illustrating the roles of core proteins and accessory components in the epigenetic machinery by comparing mutants at both phenotypic and molecular levels. We highlight how omics assays help uncover target-specific functional specialization and coordination among various epigenetic mechanisms. Furthermore, we provide an in-depth discussion on the Seed dormancy 4 (Sdr4) transcriptional corepressor family, comparing and contrasting their regulation of seed germination in the dicotyledonous species Arabidopsis and two monocotyledonous crops, rice and wheat. Finally, we compare the similarities in the activation and repression of the embryonic and seed maturation programs through a shared set of cis-regulatory elements and discuss the challenges in applying knowledge largely gained in model species to crops.

Urban Agriculture’s ‘Invisible’ Short Food Value Chain: How Small-scale Farming Contributes to Johannesburg Food Security

AbstractUrbanisation into poverty in cities of the global South gives impetus to urban agriculture (UA) as a strategy to improve food security for low-income residents. This study disputes that UA is a trivial sector by arguing through the invisible short food value chain lens that it contributes to food security in local communities. The study adopted the extended case method that immersed researchers for more than a year to understand the practices of 11 farming entities and 20 of their customers in Johannesburg. Open-ended interview guides were administered to key informants from the city, provincial government, and non-governmental organisations. Findings show that UA increases food availability in local communities through the short food value chain. However, the local economy is undocumented and invisible to city stakeholders, negatively affecting their land use planning decisions for the sector. Though stakeholder consensus on UA is still lacking, the City of Johannesburg recognised UA’s potential and allocated both temporary and permanent land access arrangements for farming. Small-scale farmers lack the capacity to supply formal institutions, which can be overcome by intermediaries, such as civil society facilitation. The limitations of UA manifest in its inability to attract labour and keep records which inhibits its potential and support at the city level.

Morphological, Physiological, and Photosynthetic Differences of Tartary Buckwheat Induced by Post-Anthesis Drought

Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) is a crop of significant interest due to its nutritional value and resilience to drought conditions. However, drought, particularly following flowering, is a major factor contributing to yield reduction. This research employed two distinct Tartary buckwheat genotypes to investigate the effects of post-anthesis drought on growth and physicochemical characteristics. The study aimed to elucidate the response of Tartary buckwheat to drought stress. The findings indicated that post-anthesis drought adversely impacted the growth, morphology, and biomass accumulation of Tartary buckwheat. Drought stress enhanced the maximum photosynthetic capacity (Fv/Fm) and light protection ability (NPQ) of the ‘Xiqiao-2’ genotype. In response to drought stress, ‘Dingku-1’ and ‘Xiqiao-2’ maintained osmotic balance by accumulating soluble sugars and proline, respectively. Notably, ‘Xiqiao-2’ exhibited elevated levels of flavonoids and polyphenols in its leaves, which helped mitigate oxidative damage caused by drought. Furthermore, rewatering after a brief drought period significantly improved plant height, stem diameter, and biomass accumulation in ‘Dingku-1’. Overall, ‘Xiqiao-2’ demonstrated greater long-term tolerance to post-anthesis drought, while ‘Dingku-1’ was less adversely affected by short-term post-anthesis drought.

Nutritive value and condensed tannins of tree legumes in silvopasture systems

Introducing legumes into C4-dominated tropical pastures, may enhance their sustainability but has some pasture management constraints. One potential alternative is using arboreal legumes, but several of these species have relatively high condensed tannin (CT) concentrations, which negatively impact forage quality. There is limited knowledge, however, on how arboreal legume leaf CT content varies over the year and how this might impact forage quality. The objective of this 2 year study was to assess the seasonal variation of CT and nutritive value for ruminants of the tropical tree legumes gliricidia [Gliricidia sepium (Jacq.) Kunth ex. Walp.] and mimosa (Mimosa caesalpiniifolia Benth). The research was carried out in the sub-humid tropical region of Brazil on well-established pastures in which either legume was present with signalgrass (Urochloa decumbens Stapf.). We determined CT and nitrogen concentrations, in vitro digestible organic matter (IVDOM), and leaf δ13C and δ15N from January to October of 2017 and 2018. All parameters were affected (P < 0.05) by the interaction between legume species and sampling time, with generally higher leaf CT content for mimosa than gliricidia, and both were reduced at the start of the dry season, although much more drastically for mimosa. The IVDOM was strongly affected by CT content and increased at the start of the dry season, coincidentally when C4 grass forage quality typically decreased. There is a marked species effect, with CT from gliricidia impacting IVDOM more than the same CT content from mimosa. While N concentration from mimosa also increased at the start of the dry season, that for gliricidia did not vary over the year. We conclude that although these arboreal legumes have relatively high CT contents, these reduce during the dry season when CT concentrations coinciding with a reduced forage quality as the protein content for C4 grasses is usually inadequate in this season.

The Effects of Lactobacillus plantarum and Lactobacillus buchneri on the Fermentation Quality, In Vitro Digestibility, and Aerobic Stability of Silphium perfoliatum L. Silage

In this experiment, Lactobacillus plantarum and Lactobacillus buchneri were added individually or in combination to Silphium perfoliatum L. (SP) silage to investigate the effects of different fermentation types of lactobacilli on the fermentation quality, in vitro digestibility, and aerobic stability of SP-silage, with a view to providing a certain scientific basis and technical support for obtaining high-quality SP-silage in production. The experiment comprised a non-additive group (control), an L. plantarum group (LP), an L. buchneri group (LB), and an L. plantarum and L. buchneri mixed treatment group (LPLB). Samples were taken after 60 days of fermentation and analyzed for the fermentation quality, in vitro digestibility, and aerobic stability of the SP-silage. The results showed that the addition of LP, LB, and LPLB significantly reduced the pH and proportion of ammonia nitrogen to total nitrogen and significantly increased the lactic acid, in vitro dry matter digestibility, and in vitro crude protein digestibility in the SP-silage (p &lt; 0.05). Compared to the control group, the dry matter and crude protein contents of the LB and LPLB groups were significantly increased, while the neutral detergent fiber and acid detergent fiber contents were significantly reduced (p &lt; 0.05). The SP-silage supplemented with LPLB had the highest dry matter and crude protein contents. The gross and digestible energies of the SP-silage in the LB and LPLB groups were significantly higher than those in the control and LP groups (p &lt; 0.05). The aerobic stability of the SP-silage was significantly reduced by 24.14% in the LP group and increased by 58.62% and 34.48% in the LB and LPLB groups, respectively, compared to the control group (p &lt; 0.05). It was shown that adding a combination of LP and LB resulted in the best fermentation quality, nutritional value, and in vitro digestibility of the SP-silage. LB was effective in improving the aerobic stability of SP-silage.

Sea Buckthorn: A Review on the Hidden Treasure of the Temperates

Sea buckthorn (Hippophae rhamnoides L.) is one of the most common yet underutilized dioecious fruit crop of the temperate region. This plant is known as the gold mine of the cold deserts due to its exceptional winter hardiness and multiple uses. It is a potential functional food which is rich in nutritional and medicinal values and holds the potential to emerge as a future food cum medicinal crop. Traditionally, the crop is used as a folk medicine, fence, wind break, firewood and fodder. The fruits are rich in tannins, flavonoids, sterols, carotenoids, tocopherols and lipids. The cultivation of sea buckthorn is low demanding and it is seen growing wild in the valleys, riverbanks, slopes and mountains in the temperate regions. Though extensive research and developmental activities are progressing, commercial cultivation and popularization of sea buckthorn is still in the nascent stage. Some of the challenges faced by the sea buckthorn industry include lack of awareness regarding its potential, its short harvest season and high moisture content that prevents the farmers from cultivating crop and also hinders development of value-added products. An enhancement in the production aspects of this crop can be a boon to the horticulture industry. Proper interventions and policies from government, standardization of production technology, production of quality planting material of promising cultivars etc. are some of the ways towards popularizing the crop.

Effects of Yeast-Enriched Functionalized Canola Meal Supplementation on Apparent Total Tract Macronutrient Digestibility and Fecal Characteristics, Fecal Microbiota, and Immune Function of Healthy Adult Dogs.

Brewer's dried yeast has a high nutritional value and has long been utilized by the animal feed industry as a source of protein, B-complex vitamins, and minerals. Brewer's dried yeast is also rich in bioactive compounds and may thereby be used as a functional ingredient, providing benefits beyond that of its nutrient content. Canola meal is a high-fiber ingredient that also has unique properties, especially when it is wetted and dried using a proprietary drying system that creates a "functionalized" canola meal. The objective of this experiment was to evaluate the effects of a yeast-enriched functionalized canola meal (FCM) on apparent total tract digestibility (ATTD) and the fecal quality, metabolite concentrations, and microbiota populations, and immune function of healthy adult dogs. Twelve adult female beagles [body weight (BW) = 7.6 ± 0.7kg; age = 5.8 ± 1.3] were used in a replicated 4×4 Latin square design with 28-d periods. Each experimental period consisted of a 22-d adaptation phase, 5 days of total and fresh fecal collection, and blood collection on the last day. To start, all dogs were fed a basal diet to maintain BW for 14 d. Following fecal and blood collections at baseline (-1 d) to confirm health status, experimental periods began testing the following dietary treatments using a Latin square design experiment: 1) FCM only (no yeast inclusion), 2) FCM + low yeast dose, 3) FCM + medium yeast dose, and 4) FCM + high yeast dose. All treatments were top-dressed onto the basal diet at a rate estimated to be 1% of daily intake (as-is basis). Statistical analysis was performed using the PROC MIXED procedure of SAS with the main effect of treatment and the random effect of dog. Significance was declared at P ≤ 0.05, and trends reported if 0.05 < P ≤ 0.10. Supplementation with yeast-enriched FCM had no significant effect on the ATTD of macronutrients or energy or the fecal characteristics, metabolite concentrations, and microbiota populations of dogs. Additionally, no significant differences were observed in circulating immune cell counts or response to Toll-like receptor agonists among treatments. Our results suggest that the yeast-enriched FCM could be included in canine diets without negatively affecting stool quality, fecal metabolite concentrations, or ATTD. Further research is necessary to determine the effective dose of yeast-enriched FCM, potential mechanisms of action, and other potential implications it has on canine health.

Advances, challenges and future directions in the development of in vitro gastrointestinal models used in assessing infant formulas

This review critically evaluates current in vitro gastrointestinal models for assessing infant formulas from a perspective focusing on a process along digestion, absorption and microbial fermentation. Despite their potential, none of the current in vitro gastrointestinal models fully considers the dynamics and continuous upstream‐downstream process of the human digestive tract. Considering the substantial differences between infants and adults, there is a pressing need for whole‐process gastrointestinal models tailored to infants. Developing such models is crucial for accurately assessing infant formula nutritional value and physiological function, enhancing the formulation of infant formulas to better meet the needs of infants.

Nutritional compositions, microbial quality, bioactivities, and volatile compounds of a novel vinegar from wild edible mushroom, Russula delica Fr

Vinegar is commonly utilized in cooking and food preparation as a flavoring, preservative, and condiment. It can be made from various sources, including fruits, grains, and vegetables. This study produced vinegar from a wild edible mushroom, Russula delica Fr., using microwave-assisted enzymatic hydrolysis extraction. The nutritional composition, bioactivities, microbial quality, and volatile compounds were analyzed in the production process and final vinegar product. Sugar syrup as total soluble solids (TSS) and total phenolic content (TPC) were extracted from mushroom powder using commercial enzymes and yielded 5.60 ± 0.10°Brix and 7.01 ± 0.06 mg GAE/g substrate, respectively. The extracted syrup was rich in amino acids such as aspartic and glutamic acid, with glucose as the main type of sugar. Maximum alcohol content at 10.95 ± 0.21% (w/v) with 1.28 ± 0.23 mg GAE/mL TPC was obtained from Saccharomyces cerevisiae fermentation after 21 days, while highest acetic acid was obtained at 5.60 ± 0.42% w/v with 1.87 ± 0.14 mg GAE/mL of TPC content and 74.85 ± 1.24% of DPPH radical scavenging activity after surface fermentation using Acetobacter aceti TISTR 354. Thirteen volatile compounds, including acids, alcohols, and aldehydes, were found in the wild edible mushroom vinegar, contributing to the unique aroma of the product. This study presented the first report on the analysis of vinegar from a wild edible mushroom, R. delica Fr. which showed high nutritional value, antioxidant activity and volatile compounds, with the potential for future commercial production.Graphical

Nutraceutical and Pharmacological Benefits of Some Leguminous Plants of North‐Western Himalaya

ABSTRACTLegumes have various types of active constituents with disinfection and disease‐prevention properties. They are highly nutritious, providing carbohydrates, proteins, fibre, vitamins, copper, zinc, iron, magnesium and phosphorus. They are free of saturated fats and cholesterol. The Fabaceae or Leguminosae is regarded as legume family, which includes a major group of plant resources in the north‐western Himalayan region, primarily used as food as well as medicine. The term ‘Nutraceutical’ is derived from two words ‘nutrient’ means nourishing food component and ‘pharmaceutical’, which means a medicinal drug. It refers to any product derived from food resources having extra health benefits and nutritional value. These include minerals, vitamins, herbs and their extracts, which provide us with health benefits and play a significant role in the prevention and treatment of various diseases like diabetes, renal disorders, gastrointestinal ailments, cardiovascular diseases, cancer, Alzheimer's disease, Parkinson's disease, allergies, eye conditions, obesity and so forth. Therefore, nutraceuticals may contribute to preventing chronic diseases, improving health, postponing the ageing process and increasing life expectancy by supporting the functions and integrity of the body. The north‐western Himalayan region has several species of legumes of utmost significance due to their nutraceutical and therapeutic potential. Among these, major legumes are lentil, chickpea, soybean, kidney bean and groundnut, while several others legumes have rather limited commercial significance. Various parts, that is, young pods, fresh or mature seeds, leaves and flowers, of these legume plants are used for human consumption. In this article, efforts have been made to compile the nutraceutical and medicinal inferences of leguminous plants of north‐west Himalaya. The information provided also pertains to the nutritional benefits, antinutritional properties and distribution of legumes in various regions of north‐western Himalaya through the analysis of different works available in the literature.

The influence of high oleic oils during intermittent frying on the formation of acrylamide in french fries

High oleic oils are often used for industrial frying considering a better nutritional value and stability to thermal oxidation than high polyunsaturated fatty acid oils. This research aimed to investigate the correlation between total polar compound (TPC) and acrylamide content during intermittent frying using high oleic oils such as super palm olein (SPO), high-oleic canola oil (HOCO) and high-oleic sunflower oil (HOSO). All oils were accessed in terms of fatty acid composition and tocopherol quantity prior to intermittent frying. The TPC of frying oil was recorded at every 8th interval of the frying cycle and french fries fried with respective oils were collected, and oil was extracted for acrylamide quantification using HPLC-MS. Pearson correlation showed a positive correlation between the total polar compound of frying oil and the acrylamide content of french fries (p&lt;0.01). SPO contained the highest total tocopherol content, followed by HOCO and HOSO, accordingly. French fries fried with SPO had the lowest acrylamide content, followed by HOCO and HOSO, respectively. By contrast, SPO had the highest TPC content throughout the frying cycles, followed by HOCO and HOSO. The presence of oleic acids might not produce higher TPC, however, it produced higher acrylamide formation in the french fries. Overall, SPO is suitable for intermittent frying uses as it yielded the lowest concentration of acrylamide in french fries.