Clinical, Nutritional, and Functional Evaluation of Chia Seed-Fortified Muffins.

Health-protective functional foods are gaining popularity in the world of nutrition because they promote excellent health while decreasing pharmaceutical burdens. Chia seeds (CS) (Salvia hispanica L.), the greatest vegetative source of α-linolenic acid, bioactive proteins, and fibers, are among the top unconventional oilseeds shown to have bounteous benefits against various non-communicable diseases. Purposely, this study was designed to integrate roasted CS powder into white-flour-based ordinary bakery goods to improve their nutritional and nutraceutical profiles. CS efficacy in normal and hyperlipidemic Sprague-Dawley rats resulted in mitigating blood glucose, triglycerides, total cholesterol, and low-density lipoprotein cholesterol while elevating high-density lipoprotein cholesterol, hematocrit, hemoglobin, red blood cell counts, and platelets. The nutritional profiling of chia-fortified muffins indicated significant increases of 47% in fat, 92% in fiber, 15% in protein, and 62% in minerals. The farinographic experiments of CS-blends revealed generally improved dough quality features with a significant rise in the degree of softening as fortification levels increased. A marketable recipe for CSF-muffins with several degrees of fortification demonstrated a significant rise in fat, 92% rise in fiber, 15% rise in protein, and 62% rise in minerals. Sensorial evaluation by trained taste panelists revealed a maximum appraisal of the 15% chia-fortified muffins due to aroma, appearance, and overall acceptability, and were forwarded for being acceptable for commercialization.

Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics.

The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (w/w) cricket powder. Consumer acceptance ratings for reference and 2% augmented cookies were comparable, whereas the higher levels of enhancement received inferior consumer scores. This relatively small change in biscuit recipe provided significant and nutritionally desirable enhancements in the biscuits, observed in a series of analyses. An increase in the protein content was observed, including essential amino acids, as well as minerals and fat. This conversion also affected the physical properties of the biscuits, including hardness, and water molecular dynamics measured by 1H NMR. Cricket powder-augmented biscuits join the line of enhanced, functionally superior food products. This and similar food augmentation provide a viable scenario to meet the human food demands in the future.

Pea Protein for Hempseed Oil Nanoemulsion Stabilization.

In this paper, we present the possibility of using pea protein isolates as a stabilizer for hempseed oil (HSO)-based water/oil emulsions in conjunction with lecithin as a co-surfactant. A Box-Behnken design was employed to build polynomial models for optimization of the ultrasonication process to prepare the emulsions. The stability of the system was verified by droplet size measurements using dynamic light scattering (DLS) as well as centrifugation and thermal challenge tests. The z-ave droplet diameters of optimized emulsion were 209 and 207 nm after preparation and 1 week storage, respectively. The concentration of free Linoleic acid (C18:2; n-6) was used for calculation of entrapment efficiency in prepared nanoemulsions. At optimum conditions of the process, up to 98.63% ± 1.95 of entrapment was achieved. FTIR analysis and rheological tests were also performed to evaluate the quality of oil and emulsion, and to verify the close-to-water like behavior of the prepared samples compared to the viscous nature of the original oil. Obtained results confirmed the high impact of lecithin and pea protein concentrations on the emulsion droplet size and homogeneity confirmed by microscopic imaging. The presented results are the first steps towards using hempseed oil-based emulsions as a potential food additive carrier, such as flavor. Furthermore, the good stability of the prepared nanoemulsion gives opportunities for potential use in biomedical and cosmetic applications.

Isinglass as an Alternative Biopolymer Membrane for Green Electrochemical Devices: Initial Studies of Application in Electric Double-Layer Capacitors and Future Perspectives.

The presented work discusses in detail the preparation of a cheap and environmentally friendly biopolymer membrane from isinglass and its physicochemical characterisation. One of the possible uses of the obtained membrane can be as a separator between electrodes in novel green electrochemical devices as in, for example, electric double-layer capacitors (EDLCs). The functionality of the mentioned membrane was investigated and demonstrated by classical electrochemical techniques such as cyclic voltammetry (CV), galvanostatic cycling with potential limitation (GCPL), and electrochemical impedance spectroscopy (EIS). The obtained values of capacitance (approximately 30 F g-1) and resistance (approximately. 3 Ohms), as well as the longevity of the EDLC during electrochemical floating at a voltage of 1.6 V (more than 200 h), show that the proposed biopolymer membrane could be an interesting alternative among the more environmentally friendly energy storage devices, while additionally it could be more economically justified.

Microwaved-Assisted Synthesis of Starch-Based Biopolymer Membranes for Novel Green Electrochemical Energy Storage Devices.

The investigated starch biopolymer membrane was found to be a sustainable alternative to currently reported and used separators due to its properties, which were evaluated using physicochemical characterization. The molecular dynamics of the biomembrane were analyzed using low-field nuclear magnetic resonance (LF NMR) as well as Raman and infrared spectroscopy, which proved that the chemical composition of the obtained membrane did not degrade during microwave-assisted polymerization. Easily and cheaply prepared through microwave-assisted polymerization, the starch membrane was successfully used as a biodegradable membrane separating the positive and negative electrodes in electric double-layer capacitors (EDLCs). The obtained results for the electrochemical characterization via cyclic voltammetry (CV), galvanostatic charge with potential limitation (GCPL), and electrochemical impedance spectroscopy (EIS) show a capacitance of 30 F g-1 and a resistance of 2 Ohms; moreover, the longevity of the EDLC during electrochemical floating exceeded more than 200 h or a cyclic ability of 50,000 cycles. Furthermore, due to the flexibility of the membrane, it can be easily used in novel, flexible energy storage systems. This proves that this novel biomembrane can be a significant step toward ecologically friendly energy storage devices and could be considered a cheaper alternative to currently used materials, which cannot easily biodegrade over time in comparison to biopolymers.

The potential for the use of leghemoglobin and plant ferritin as sources of iron.

Iron is an essential component for the body, but it is also a major cause for the development of many diseases such as cancer, cardiovascular diseases, and autoimmune diseases. It has been suggested that a diet rich in meat products, especially red meat and highly processed products, constitute a nutritional model that increases the risk of developing. In this context, it is indicated that people on an elimination diet (vegetarians and vegans) may be at risk of deficiencies in iron, because this micronutrient is found mainly in foods of animal origin and has lower bioavailability in plant foods. This article reviews the knowledge on the use of leghemoglobin and plant ferritin as sources of iron and discusses their potential for use in vegetarian and vegan diets.

Antifungal activity of selected volatile essential oils against Penicillium sp.

Phytopathogenic fungi have been responsible for considerable economic losses in vineyards, and therefore, more attention should be paid to the development and implementation of preventative treatment that is environmentally friendly. The aim of this study was to evaluate the antifungal activity of ten essential oils (EOs) (viz. Lavandula angustifolia Mill., Carum carvi L., Pinus mugo var. pumilio, Mentha piperita L., Foeniculum vulgare L., Pinus sylvestris L., Satureja hortensis L., Origanum vulgare L., Pimpinella anisum L. and Rosmarinus officinalis L.). For the antifungal activity evaluation against Penicillium brevicompactum, P. citrinum, P. crustosum, P. expansum, P. funiculosum, P. glabrum, P. chrysogenum, P. oxalicum, P. polonicum and Talaromyces purpurogenus a disc diffusion method was used. The ten EOs exhibited different antifungal properties. Three tested EOs (Carum carvi L., Satureja hortensis L. and Pimpinella anisum L.) at concentrations of 0.75, 0.50, 0.25 and 0.125 µL/mL showed antifungal activity, inhibiting the mycelial growth. The Origanum vulgare L. EOs exhibited a lower level of inhibition. Overall, Lavandula angustifolia Mill., Pinus mugo var. pumilio, Mentha piperita L., Foeniculum vulgare L., Pinus sylvestris L., Satureja hortensis L., Pimpinella anisum L. and Rosmarinus officinalis L. were effective as fungicidal agents but their efficiency varied between the strains of fungi. Carum carvi L. showed strong antifungal activity against all tested strains at both full strength and reduced concentrations. These EOs could be considered as potential sources of antifungal compounds for treating plant fungal diseases.

Technological and antioxidant properties of proteins obtained from waste potato juice.

The article presents the technological and antioxidant properties of potato juice (PJ) protein concentrate obtained by the novel ultrafiltration method. Commercial products, obtained from waste PJ by the traditional method of acid coagulation of proteins, were studied for comparison. Functional properties such as water or oil absorption, foaming capacity, and foam stability (FS) as well as solubility at various pH were assessed. Moreover, the total phenolic compound content, antioxidant activity, and mineral composition were determined. The results showed that PJ protein concentrate obtained by ultrafiltration has good oil absorption properties (6.30 mL/g), which is more than two times higher than the commercial proteins used in the comparison (P2 = 2.33 mL/g and P3 = 2.67 mL/g). Moreover, the ability to create and stabilize foam was also higher (FS ranging from 20.0% at pH = 10 to 11.3% at pH = 2 after 60 min of testing). It had higher content of macro- and microelements and antioxidant activity compared to other samples. Therefore, it is possible to obtain interesting potato protein concentrate from the waste product of the starch production process, which may be an interesting raw material for enriching food.

Starch as a Green Binder for the Formulation of Conducting Glue in Supercapacitors.

This work describes the use of commercially available starch as a binder for the preparation of conductive glue and electrode materials. It is demonstrated that starch can be successfully implemented as a binder in energy storage systems with non-aqueous electrolytes. These devices are characterized by a stable cycle life (for 50,000 cycles) at a nominal voltage of 2.5 V. Moreover, the use of starch-based conductive glue improves the electrochemical performance, especially reducing the internal resistance of the device. Starch-bound electrodes display lower equivalent distributed resistance (EDR) values than electrodes using carboxymethylcellulose (CMC) as the binder. This is due to the noticeably lower pore clogging by starch. An electric double-layer capacitor (EDLC) in organic electrolyte (1 mol L-1 TEABF4 in ACN) at a nominal voltage of 2.5 V can reach a specific power and energy of 100 kW kg-1 and 12 Wh kg -1, respectively. This study shows that starch-based conductive glues and electrode materials can be incorporated in EDLC systems.

Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics.

Spray-dried potato juice, a raw material with pro-health properties that have already been described in recent literature, was used to substitute a part of wheat flour in bread. Bread was chosen based on its popularity. This paper is a report on the results of this substitution. Three levels of flour replacement were chosen - 2.5, 5.0 and 7.5% (with respect to the mass of flour). The influence of potato juice addition on some of the most important characteristics of wheat bread was determined. Mixes of wheat flour and spray-dried potato juice were analyzed for fermentative and pasting properties. Baked bread samples were analyzed for their texture, color, consumer acceptance and antioxidant activity. The substitution influenced the volume of the loaf as gasses were not retained by the underdeveloped gluten network. Spray-dried potato juice was also found to influence the pasting properties. The viscosity values (peak viscosity, trough and final viscosity) determined with the RVA device were increased in pastes obtained from raw material mixtures with spray-dried potato juice. These crumb also showed increased firmness and chewiness as well as decreased springiness in the performed texture profile analyses. Spray-dried potato juice was also found to impact the color of bread crumb to an extent noticeable to the human eye. The bread that contained spray-dried potato juice was darker than bread produced with sole wheat bread. The color components (CIE L*a*b*) were shifted toward red and yellow. The bread containing spray-dried potato juice was also significantly richer in antioxidant compounds than the control wheat bread. From the perspective of consumer acceptance, the introduction of larger amounts of spray-dried potato juice resulted in deterioration of the sensory quality. Nonetheless, the acceptance of bread with 2.5% of flour substituted with spray-dried potato juice did not differ significantly from the control.