Effect of Ultrasound and Osmotic Dehydration as Pretreatments on the Infrared Drying of Banana Slices
There is a growing interest in foods with added nutritional value and extended shelf life. This study investigates the use of infrared technology in the drying of banana slices to improve their stability and quality by minimizing moisture content and water activity.
Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu
Virgin olive oil, known as a good source of health-promoting hydrophilic phenols, is traditionally used as a medium for preserving various foods. Phenols in general can form complexes with proteins, but there is little information on the direct contact of virgin olive oil with protein-rich food during long-term storage. In this study, the dynamics of the decline of total phenols in oil used as preservation medium for a traditional (whey cheese skuta) and a modern product (tofu) were compared.
Effect of Ethyl Acetate on the Defatting of Leaves in the Extraction of Bertoni
The process for producing purified steviol glycosides from leaves (stevia) generally involves pretreatments, extraction, purification and crystallization. Pre-extraction or defatting can sometimes be a part of this process. It can remove impurities of low polarity, such as chlorophyll and fatty compounds. Nonpolar solvents can be used to defat stevia leaves.
Effect of Substitution of Beef and Broiler Meat with Tuna Meat on Chemical and Sensory Quality of Meatballs
Tuna meat is rich in protein and polyunsaturated fatty acids (PUFA), but low in cholesterol and fat, which makes it an excellent candidate for replacing beef and broiler chicken to produce higher quality meatballs. The aim of this study is to determine how substituting beef and broiler meat with tuna meat affects the chemical and sensory characteristics of meatballs.
Effects of Composite Probiotic Food on Urinary, Serum Biochemical and Oxidative Stress Parameters in a Urolithiatic Rat Model
Prevention, management or cure of diseases through dietary approaches is becoming increasingly important. Research suggests that probiotic, oxalate-degrading species administered a milk and cereal food can prevent kidney stones while also addressing nutritional deficiencies and maintaining essential calcium levels. This study investigates the effect of a composite probiotic milk beverage on urolithiatic rats.
The Trend in Mitigation Strategies of 3-Monochloropropane-1,2-diol and Glycidyl Esters in Edible Vegetable Oils: Today and Tomorrow
3-Monochloropropane-1,2-diol (3-MCPD) and its esters, which have carcinogenic and genotoxic effects, are contaminants induced by high-temperature that have been detected in refined oils and fatty foods. 3-MCPD esters, chlorinated propanols, were first identified in 1978 in acid-hydrolysed vegetable proteins used as flavour enhancers in many foods. Glycidyl esters (GE) are contaminants that can occur in edible oils during heat treatment and are formed mainly during the deodorisation phase of refining. The International Agency for Research on Cancer has classified 3-MCPD as a 'potential carcinogen for humans' in group 2B. Glycidol has also been classified as group 2A with mutagenic and carcinogenic properties, 'probably carcinogenic to humans'. In addition, glycidol has been classified by the International Agency for Research on Cancer (IARC) as a 'possible human carcinogen' (group 2A). Toxicological studies have shown that these genotoxic and carcinogenic contaminants induced by heat treatment are released in the gastrointestinal tract and cause the formation of tumours. In this review the mechanisms of formation, toxicological effects of 3-MCPD and GE on human health, and methods of their detection are shown. The latest strategies to mitigate and prevent 3-MCPD and GE formation during crude oil production, refining and beyond are also discussed.
Amino Acid Composition, Antioxidant and Antihypertensive Activity in Extracts from Mexican Añejo Cheese
Authentic Mexican cheeses have potential health benefits, although there are few studies on their bioactive components. In this study, we analysed soluble extracts from añejo cheese from Zacazonapan (Mexico), obtained from two dairies (A and B) that used milk from cows of different breeds and differed in processing.
Supercritical CO Fluid Extraction and Microencapsulation of Oil from Anchovy () By-Products
Fish by-products are discarded as waste, which has a significant impact on the environment. They have no economic value, but there are many opportunities to turn them into high value products. Due to significant quantities generated internationally and the continuous expansion of the market for ω-3 and ω-6 fatty acids as nutraceuticals, innovative technological approaches are needed to transform this waste into marketable products with added value, while limiting the risk of environmental pollution.
Biotransformation of Tropical Fruit By-Products for the Development of Kombucha Analogues with Antioxidant Potential
In a country where millions of people have nutritional needs, innovative ways of producing food from commonly wasted agro-industrial by-products, can be an important alternative for the production of fermented beverages. In light of this, the aim of this study is to evaluate the potential of fruit by-products from acerola, guava and tamarind for the production of fermented beverages.
Effects of Green Extraction Methods on Antioxidant and Antimicrobial Properties of Artichoke ( L.) Leaves
Artichoke leaves, an important waste product of the food industry, have an important antioxidant and antimicrobial capacity. Although there are several studies in the literature to determine their antioxidant and antimicrobial activity, a comparison of green extraction technologies including microwave, ultrasound probe and ultrasound bath methods in relation to the maceration technique has not been performed. Also, several parameters such as the extraction temperature, power, extraction mode and extraction time are important parameters for obtaining targeted compounds in the highest amount. For this reason, we aimed to compare various extraction methods including microwave-assisted extraction, ultrasound-assisted extraction with probe, ultrasound-assisted extraction in a water bath and maceration in terms of extraction parameters for obtaining bioactive compounds from artichoke leaves.
Anti-Inflammatory Effect of Medicinal Fungus Cultivated on Hayata
The fungus , which grows on tree, has many medicinal uses. However, its cultivation using the traditional method of growing on the tree is costly and time-consuming. A possible alternative method of cultivating is to use Hayata tree, as it contains α-terpineol, which stimulates the synthesis of triterpenoids.
Antigenotoxic and Life-Prolonging Effects of Flavoured Kombuchas on
Kombucha is a fermented beverage with several health benefits; however, to improve its antioxidant activity, new raw materials such as hop, madimak and hawthorn were included in the present study.
Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties
The addition of sweet apricot kernel powder, a by-product of apricot processing, to yoghurt appears to be particularly interesting option for the innovation of new food products. This study focuses on the formulation of a novel yoghurt enriched with sweet apricot kernel powder, sugar and milk powder.
The Physicochemical, Textural, Microbiological and Sensory Properties of Skimmed Buffalo Milk Yoghurt with Tragacanth Gum During Storage
In the food industry, research interest in the functional effects of natural polysaccharides from plants has increased in recent years. Tragacanth gum is used in dairy products because of its stabilising, thickening, fat-replacing and prebiotic properties. However, skimmed milk is considered a significant commercial loss in the production of buffalo clotted cream. Therefore, the aim of the present study is to investigate the potential of tragacanth gum in the production of yoghurt from buffalo milk residues with different concentrations of tragacanth gum (0.5, 1 and 1.5 g/L).
Assessment of Antioxidant Capacity of Ginseng Extract and Its Effect on Inhibiting Lipid Oxidation and Physicochemical Properties of Cooked Ground Beef During Refrigerated Storage
Ginseng is a medicinal plant that has anti-inflammatory, antidiabetic, anticancer, antiobesity, cardioprotective, antioxidant and antimicrobial properties. However, previous reports lack information on the effects of ginseng extract on the shelf life and quality characteristics of muscle foods. Thus, it is essential to determine the effects of ginseng extract on the meat model system to gain valuable insights to improve the shelf life and quality of muscle foods.
Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour
Controlled sprouting promotes physiological and biochemical changes in whole grains, improves their nutritional value and offers technological advantages for breadmaking as an alternative to traditional whole grains. The aim of this study is to find sprouting conditions for the grains of Klein Valor wheat variety ( L.) that would increase the nutritional value without significantly affecting the gluten proteins, which are essential in wholegrain baked goods.
, and Evaluation of the Antihyperglycaemic, Antioxidant and Cytotoxic Properties of L. Leaf Extract
L. is traditionally used for the treatment of diabetes mellitus. Since the scientific evidence and mechanism of action have not yet been extensively investigated, this study aims to evaluate the antidiabetic and cytotoxic effects together with the optimisation and development of a scale-up process design for higher yields of bioactive phytocompounds from
Antioxidant and Anti-Inflammatory Activities of the Extract and Bioaccessible Fraction of Mango Peel in Muffins
Mango peel is a production waste and can cause environmental problems, but its nutritional value consists of bioactive compounds that could be beneficial for human health. The aim of this study is to determine the bioactive compounds, antioxidant and anti-inflammatory activities of mango peels and their use in muffins.
Comparative Cytotoxicity Evaluation of Heat-Assisted Cold Water Extractions of Six Medicinal Fungi against Breast and Lung Cancer Cells
Preparation of medicinal fungi for experimental purposes usually involves the extraction and determination of the quality and quantity of bioactive compounds prior to the biological experiment. Water, a common polar solvent, is usually used for traditional preparations for consumption. The application of high temperatures during water extraction can affect the chemical composition and functional properties of the extracts. Therefore, the aim of this study is to compare the differences in composition between extracts obtained with heat-assisted and cold water extractions of six selected species of fungi (, , , , and ) and their cytotoxicity against human lung and breast cancer cells.
Characterisation of Pea Milk Analogues Using Different Production Techniques
Among legumes, peas are characterised by their high protein content, low glycaemic index and exceptional versatility. However, their potential as a food is often compromised by their undesirable off-flavour and taste. Hence, this study focuses on minimising off-flavours through simple pretreatments with the aim of improving the potential for the production of pea milk analogues. Pea milk analogues are a burgeoning type of plant-based milk alternatives in the growing plant-based market.
Effect of West Indian Bay Leaf () and Turmeric () Essential Oils on Preserving Raw Chicken Breasts
While the use of chemical preservatives in meat may appear to be tremendously advantageous, they have long been purported to increase the risk of incidence of certain types of cancers. Consequently, many people have opted for minimally processed alternatives. This consumer shift has placed substantial pressure on the food industry to implement more natural alternatives to these synthetic preservatives in the meat industry. Research on plant extracts as potential agents for food additives is increasing. The bioactive components present in West Indian bay leaf and turmeric essential oils have a promising potential for use as novel, green preservatives in the meat industry.