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Article
Publication date: 6 March 2024

Elok Zubaidah, Eirene Charista Dea, Ella Saparianti, Rhytia Ayu Christianty Putri, Hidayat Sujuti, Ignatius Srianta, Laura Godelive and Ihab Tewfik

This research intended the utilization of Javanese turmeric (0.4% w/v) as a kombucha substrate and analysis of its hepatoprotective activity, in comparison against nonfermented…

Abstract

Purpose

This research intended the utilization of Javanese turmeric (0.4% w/v) as a kombucha substrate and analysis of its hepatoprotective activity, in comparison against nonfermented Javanese turmeric beverage (JTB) and black tea kombucha.

Design/methodology/approach

Forty-two healthy male Balb/c mice (two- to three-week-old, 20–30 g) were divided into six groups with seven replicates each. The treatments were normal diet, normal diet + Javanese turmeric kombucha (JTK), normal diet + diethylnitrosamine (DEN), DEN + JTB, DEN + JTK, DEN + black tea kombucha. Kombuchas and JTB were given at 0.3 mL/20 g BW/d. DEN was induced intraperitoneally at a dose of 100 mg/kg. Observed biomarkers were blood serum glutamate pyruvate transaminase (SGPT) and serum glutamate oxaloacetate transaminase (SGOT) activity, serum malonaldehyde (MDA), as well as liver histology. Data were analyzed using analysis of variance.

Findings

Among DEN-induced groups, JTK significantly (p < 0.05) diminished the level of blood SGPT, SGOT and serum MDA. JTK also had lower blood SGPT (8.604 ± 2.195 U/L) and serum MDA levels (2.884 ± 0.083 nM/mL) compared to the normal group (8.604 ± 2.195 U/L and 5.050 ± 0.998 nM/mL, respectively). JTK also produced the least damaged liver-cell numbers.

Originality/value

JTK demonstrated better hepatoprotective activity compared to JTB.

Details

Nutrition & Food Science , vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 15 August 2022

Quoc-Duy Nguyen, Thi-Dung Vu, Thuy-Trang Nguyen, Thi-Kieu-Vi Phan, Hieu-Thao Pham and Phuong-Thao Nguyen

This study aims to investigate the effect of spray drying temperature and maltodextrin addition on the contents of phenolics, flavonoids, anthocyanins and antioxidant activities…

Abstract

Purpose

This study aims to investigate the effect of spray drying temperature and maltodextrin addition on the contents of phenolics, flavonoids, anthocyanins and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl [DPPH] radical scavenging activity, ferric reducing antioxidant power and reducing power) of karonda powder.

Design/methodology/approach

Over the past few decades, the demands for application of natural colorants in food production have been attracting the attention of academic research and food industry. Anthocyanins, a red pigment commonly found on plants, show high potentials in the preparation of spray-dried pigment powder. This study, therefore, was conducted using full factorial design with two factors, namely, inlet temperature (150°C and 160°C) and soluble solid concentration (10, 15 and 20°Brix) with maltodextrin as carrier to produce pigment powder from karonda, an anthocyanin-rich fruit which is native to southeast Asia.

Findings

Increasing soluble solid content from 10 to 15°Brix resulted in a 42%–57% reduction in phenolic, flavonoid and anthocyanin contents. However, when increasing the amount of maltodextrin from 15 to 20°Brix, a lower reduction (approximately 11%–19%) was observed. In samples with the same °Brix, there was no significant variation in antioxidant contents and activities, especially at high maltodextrin ratios. In addition, the reducing power of samples dried at higher temperature (160°C) was higher than that of samples dried at lower temperature. Karonda spray-dried powder showed a good positive correlation (p < 0.01) between antioxidant contents and DPPH• activity.

Originality/value

To the best of the authors’ knowledge, in this study, for the first time, the effect of spray drying conditions on the quality of karonda powder was investigated.

Details

Pigment & Resin Technology, vol. 53 no. 2
Type: Research Article
ISSN: 0369-9420

Keywords

Article
Publication date: 4 December 2023

Simone Alves Monteiro da Franca, Rodrigo Nunes Cavalcanti, Marta S. Madruga, Deyse Alves Pereira, Cristiani Viegas Brandão Grisi, Marciane Magnani, Geany Targino de Souza Pedrosa and Carolina Lima Cavalcanti de Albuquerque

The objective of this study was to evaluate the technical-economic process efficiency of obtaining simultaneous lipo-soluble (LSF) and water-soluble (WSF) fractions from annatto…

Abstract

Purpose

The objective of this study was to evaluate the technical-economic process efficiency of obtaining simultaneous lipo-soluble (LSF) and water-soluble (WSF) fractions from annatto seeds.

Design/methodology/approach

The batches of annatto seeds were submitted to the refrigerated solid-liquid extraction process in four stages: pre-extraction, aqueous extraction, separation by decantation and filtration. After that, LSF and WSF from annatto seeds were obtained. The process efficiency and the quality of LSF and WSF were analyzed in terms of average yield and bioactive compounds (bixin, norbixin, phenolics and flavonoids) and their antioxidant and antimicrobial activities. Furthermore, they were economically evaluated in terms of costs of manufacturing and profitability parameters.

Findings

The process was efficient in terms of overall average yield (LSF = 8.68% and WSF = 2.76%) (w/w) and in terms of quality, mainly with higher average yields of bixin (82.34% in LSF) and norbixin (29.59% in WSF) (w/w). The concentration of bioactive compounds in the fractions promoted an increase in inhibiting free radicals (DPPH* and ABTS*+) and in the ferric-reducing power (FRAP). LSF showed a minimum inhibitory concentration of 0.06 mg mL-1 for S. aureus and 0.13 mg mL-1 for S. Typhimurium and S. Enteritidis. The lowest manufacturing costs were obtained for the LSF due to its higher extraction yield compared to the WSF. Plants on an industrial scale of 100 and 1000 L were considered economically viable, with a return on investment of 5 and 2 years.

Originality/value

Thus, fractions (WSF and LSF) can be applied as natural additives, as sources of bioactive compounds for nutraceutical and/or pharmaceutical, and in the development of other innovative processes. These results have practical applicability for pharmaceutical and food industry.

Highlights

 

  1. Green processing of annatto seeds obtains fractions rich in antioxidant compounds.

  2. Efficiently presents a high yield of bixin and other bioactive compounds.

  3. Effective in concentrating compounds that inhibit microbial growth.

  4. Fractions are more accessible sources of bioactive compounds for isolation.

  5. Cost of manufacturing (COM) and profitability are studied.

Green processing of annatto seeds obtains fractions rich in antioxidant compounds.

Efficiently presents a high yield of bixin and other bioactive compounds.

Effective in concentrating compounds that inhibit microbial growth.

Fractions are more accessible sources of bioactive compounds for isolation.

Cost of manufacturing (COM) and profitability are studied.

Details

British Food Journal, vol. 126 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 29 February 2024

Surbhi Kapoor, Amarjeet Kaur, Vikas Kumar and Monika Choudhary

This paper aims to assess the impact of incorporating foxnut powder (FP) into bakery products to evaluate their effect on product quality and nutritional characteristics.

Abstract

Purpose

This paper aims to assess the impact of incorporating foxnut powder (FP) into bakery products to evaluate their effect on product quality and nutritional characteristics.

Design/methodology/approach

Samples of refined flour (control) and refined wheat flour with varying levels of FP were prepared for each bakery item. Sensory evaluations using a nine-point hedonic scale were conducted. Different concentrations of FP (20% for cakes, 12.5% for bread and 12.5% for doughnuts) were tested to achieve sensory acceptability.

Findings

The addition of FP at specified concentrations achieved sensory acceptability in the tested bakery items, significantly impacting overall acceptability. Incorporating FP led to textural attribute alterations, including increased hardness, gumminess and chewiness, alongside reduced cohesiveness and elasticity. Color properties were influenced, affecting lightness, redness and yellowness of the bakery items. Proximate composition analysis highlighted shifts in moisture, protein, fiber, fat and ash content between control and accepted samples. Mineral content analysis revealed notable differences in calcium, potassium, iron, magnesium and sodium between control and accepted samples.

Originality/value

These findings demonstrate the potential of FP to enhance bakery products, offering promising industrial applications in producing nutritionally enriched and visually appealing baked products.

Details

Nutrition & Food Science , vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

Keywords

Open Access
Article
Publication date: 2 May 2023

Jiwan S. Sidhu, Tasleem Zafar, Abdulwahab Almusallam, Muslim Ali and Amani Al-Othman

The major objective of this research work was to evaluate various physico-chemical characteristics, such as, chemical composition, antioxidant capacity, objective color and…

Abstract

Purpose

The major objective of this research work was to evaluate various physico-chemical characteristics, such as, chemical composition, antioxidant capacity, objective color and texture profile analysis (TPA) of the wheat flour/chickpea flour (CF) blends, so that nutritious baked products could be consumed by the type-2 diabetic persons.

Design/methodology/approach

Wholegrain wheat flour (WGF) and white wheat flour (WWF) were substituted with CF at 0 to 40% levels. These wheat flour/CF blends were analyzed for proximate composition, the prepared dough and baked breads were tested for objective color, antioxidant capacity as trolox equivalent antioxidant capacity (TEAC), malondialdehyde (MDA) and total phenolic content (TPC) and TPA.

Findings

WGF had the highest TEAC (117.42 mM/100g) value, followed by WWF (73.98 mM/100g) and CF (60.67 mM/100g). TEAC, MDA and TPC values varied significantly among all the three flour samples.

Research limitations/implications

Inclusion of whole chickpea (without dehulling) flour in such type of blends would be another interesting investigation during the future research studies.

Practical implications

These research findings have a great potential for the production of these baked products for human consumption on an industrial scale.

Social implications

Production of breads using wheat flour and CF blends would benefits the consumers.

Originality/value

Production of Arabic and pan breads using wheat flour and CF blends would, therefore, combine the benefits of both the needed proteins of plant origin and the health-promoting bioactive compounds, in a most sustainable way for the consumers.

Details

Arab Gulf Journal of Scientific Research, vol. 42 no. 2
Type: Research Article
ISSN: 1985-9899

Keywords

Article
Publication date: 18 July 2023

U. Gianfranco Spizzirri, Paolino Caputo, Rosa Nicoletti, Pasquale Crupi, Fabrizio D'Ascenzo, Cesare Oliverio Rossi, Maria Lisa Clodoveo, Francesca Aiello and Donatella Restuccia

This study aims to investigate unripe carob pod as a source of antioxidant molecules useful in the eco-friendly synthesis of a gelatin conjugate. This one was involved in the…

Abstract

Purpose

This study aims to investigate unripe carob pod as a source of antioxidant molecules useful in the eco-friendly synthesis of a gelatin conjugate. This one was involved in the preparation of gummies able to produce remarkable human health benefits.

Design/methodology/approach

Eco-friendly strategies (ultrasound-assisted extraction, low temperatures and eco-friendly solvents) were employed in the extraction of active molecules. Antioxidant molecules were involved in the grafting reaction with gelatin chains (ascorbic acid/hydrogen peroxide couple as initiator system). Gelatin conjugate represents a useful material able to prepare gummies with remarkable rheological and antioxidant performances over time.

Findings

Experimental results confirmed that the green approach allowed the achievement of extracts with remarkable antioxidant properties due to the presence of phenolic moieties. Gelatin conjugate synthesis preserved these functionalities, usefully exploited in the preparation of gummies with significant structural and biological features.

Originality/value

Compared to the literature data the preparation of the gummies with outstanding biological properties was performed by employing functional gelatin synthesized by an eco-friendly approach.

Details

British Food Journal, vol. 126 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 13 July 2022

Manisha Bhandari, Rajan Sharma, Savita Sharma, Hanuman Bobade and Baljit Singh

The purpose of this study is to address consumer’s preference of natural pigments over synthetic ones and their use in various product developments rather than using synthetic…

Abstract

Purpose

The purpose of this study is to address consumer’s preference of natural pigments over synthetic ones and their use in various product developments rather than using synthetic colours. A budding interest of using natural pigments has made researchers to explore several techniques for their stabilization and application in different food products.

Design/methodology/approach

In this review, four major natural pigments with potential health benefits have been studied. Betalins, carotenoids, anthocyanins and chlorophylls, in spite of having excellent bio-functional and therapeutic profile, are found to be unstable. Therefore, various nanoencapsulation techniques are used to increase their stability along with their therapeutic properties.

Findings

Nanoencapsulation of natural pigments improves their stability, their effect on therapeutic properties and their application in different food products. These findings could be attributed to the encapsulating material as it acts as a barrier and ushers changes in the matrix of natural pigments. Also, nanoencapsulation not only increases stability but also provides several health benefits such as anti-inflammation, anti-cancer, anti-allergic and anti-thrombotic properties.

Originality/value

This paper highlights the openings for the use of nanoencapsulation of natural pigments to stabilize them and use them as a potential colourant and functional ingredient in different food products. Phenols, carotenoids and antioxidant activity are the major factors that are responsible for promoting several health benefits.

Details

Pigment & Resin Technology, vol. 53 no. 1
Type: Research Article
ISSN: 0369-9420

Keywords

Article
Publication date: 14 November 2023

Leila Nikravan, Setayesh Zamanpour and Seyyed Mohammad Ali Noori

The purpose of this paper is to provide an overview of the antimicrobial and antioxidant properties of postbiotics and the use of postbiotics to increase the shelf life and…

Abstract

Purpose

The purpose of this paper is to provide an overview of the antimicrobial and antioxidant properties of postbiotics and the use of postbiotics to increase the shelf life and quality of food.

Design/methodology/approach

In this review paper, all articles from five electronic databases containing Google Scholar, Web of Science, PubMed, Scopus and Science Direct were considered and selected according to the purpose of the study.

Findings

In addition to improving food safety and increasing its shelf life, natural food preservation using biological preservatives also has a positive effect on improving consumer health. As a result, protection using natural antioxidants and antimicrobial agents seems essential. Postbiotics, having favorable characteristics such as nontoxicity, long shelf life and ease of standardization and transportation, are known as suitable antioxidant and antimicrobial, and there is an interest in making antioxidant and antimicrobial active films containing postbiotics to delay spoilage, increase the shelf life of perishable foods without changing their sensory characteristics.

Originality/value

Postbiotic refers to all soluble factors that are either secreted from living probiotic cells or released after cell lysis. These compounds include enzymes, peptides, polysaccharides, organic acids, teichoic acids and cell surface proteins, and their effects have been proven to improve some human and animal diseases. Probiotic bacteria must survive unfavorable conditions such as processing, storage, distribution, preparation and the digestive system to exert their health-giving effects, whereas their metabolites (postbiotics) have overcome these adverse conditions well and may be a good substitute for probiotics.

Details

Nutrition & Food Science , vol. 54 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Open Access
Article
Publication date: 1 March 2024

Priyajit Mondal, Dhritishree Ghosh, Madhupa Seth and Subhra Kanti Mukhopadhyay

The purpose of this article is to provide information about interactions between pink-pigmented facultative methylotroph (PPFM) organisms and plants, their molecular mechanisms of…

Abstract

Purpose

The purpose of this article is to provide information about interactions between pink-pigmented facultative methylotroph (PPFM) organisms and plants, their molecular mechanisms of methylotrophic metabolism, application of PPFMs in agriculture, biotechnology and bioremediation and also to explore lacuna in PPFMs research and direction for future research.

Design/methodology/approach

Research findings on PPFM organisms as potent plant growth promoting organisms are discussed in the light of reports published by various workers. Unexplored field of PPFM research are detected and their application as a new group of biofertilizer that also help host plants to overcome draught stress in poorly irrigated crop field is suggested.

Findings

PPFMs are used as plant growth promoters for improved crop yield, seed germination capacity, resistance against pathogens and tolerance against drought stress. Anti-oxidant and UV resistant properties of PPFM pigments protect the host plants from strong sunshine. PPFMs have excellent draught ameliorating capacity.

Originality/value

To meet the ever increasing world population, more and more barren, less irrigated land has to be utilized for agriculture and horticulture purpose and use of PPFM group of organisms due to their draught ameliorating properties in addition to their plant growth promoting characters will be extremely useful. PPFMs are also promising candidates for the production of various industrially and medicinally important enzymes and other value-added products. Wider application of this ecofriendly group of bacteria will reduce crop production cost thus improving economy of the farmers and will be a greener alternative of hazardous chemical fertilizers and fungicides.

Graphicalabstract:

Details

Arab Gulf Journal of Scientific Research, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1985-9899

Keywords

Article
Publication date: 29 February 2024

Aida Malek Mahdavi and Zeinab Javadivala

This systematic review aims to gain the studies regarding the effect of Nigella Sativa (N. sativa) on adipokines including leptin, adiponectin and resistin.

Abstract

Purpose

This systematic review aims to gain the studies regarding the effect of Nigella Sativa (N. sativa) on adipokines including leptin, adiponectin and resistin.

Design/methodology/approach

Search was carried out using databases Scopus, Web of Science, PubMed and Google Scholar with no restriction on language or date until February 2023 and alert services were applied to identify any paper after the primary search.

Findings

Eighteen animal and human studies were eligible for the current systematic review. Leptin and resistin levels showed a downward tendency after consuming N. sativa and its ingredients [e.g. oil, thymoquinone (TQ) and thymol] as well as its extracts (e.g. water extract). Furthermore, considering 4 of 8 animal research studies and 2 of 5 human studies that evaluated adiponectin levels, a significant increase was observed after using N. sativa and its ingredients (e.g. oil, TQ and thymol).

Originality/value

The present paper collates evidence from animal and human studies regarding the effect of N. sativa on adipokines including leptin, adiponectin and resistin.

Details

Nutrition & Food Science , vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

Keywords

1 – 10 of 37