Physical properties and oxidative stability of mayonnaises fortified with natural deep eutectic solvent, either alone or enriched with pigmented rice bran.

This article explores the novel use of natural deep eutectic solvents (NaDES) in real food by incorporating them into mayonnaise, either alone or with pigmented rice bran (RB). Results showed that NaDES-fortified mayonnaises could prevent lipid oxidation. Notably, mayonnaises with NaDES2 (betaine:sucrose:water) significantly reduced the production of lipid hydroperoxides, which was maintained to an average of 2.6 mmol LOOH/kg oil, which is 2.9 times lower than the control (7.5 mmol LOOH/kg oil), or 7.4 times lower than mayonnaise with citric acid (19.1 mmol LOOH/kg oil). NaDES2-fortified mayonnaises maintained high tocopherols levels (0.97 g/Kg oil) and reduced volatile compounds from secondary lipid oxidation. This effect may result from NaDES altering the aqueous phase properties of mayonnaise, notably by reducing water activity by ∼0.1. Finally, pre-enrichment of the NaDES phase with bioactive molecules (e.g. from pigmented RB) represents an innovative perspective to promote the health benefits of formulated foods.

Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index.

Grape pomace (GP) and pecan shell (PS) are two by-products rich in phenolic compounds (PC), and dietary fiber (DF) that may be considered for the development of functional baked foods. In this study, four formulations with different GP:PS ratios (F1(8%:5%), F2(5%:5%), F3(5%:2%), F4(0%:5%), and control bread (CB)) were elaborated and characterized (physiochemical and phytochemical content). Also, their inner structure (SEM), changes in their FTIR functional group's vibrations, and the bioaccessibility of PC and sugars, including an in vitro glycemic index, were analyzed. Results showed that all GP:PS formulations had higher mineral, protein, DF (total, soluble, and insoluble), and PC content than CB. Additionally, PC and non-starch polysaccharides affected gluten and starch absorbance and pores distribution. In vitro digestion model showed a reduction in the glycemic index for all formulations, compared to CB. These findings highlight the possible health benefits of by-products and their interactions in baked goods.

Peptidomic profile of human milk as influenced by fortification with different protein sources: An in vitro dynamic digestion simulation.

Fortification of human milk (HM) is often necessary to meet the nutritional requirements of preterm infants. The present experiment aimed to establish whether the supplementation of HM with either an experimental donkey milk-derived fortifier containing whole donkey milk proteins, or with a commercial bovine milk-derived fortifier containing hydrolyzed bovine whey proteins, affects peptide release differently during digestion. The experiment was conducted using an in vitro dynamic system designed to simulate the preterm infant's digestion followed by digesta analysis by means of LC-MS-MS. The different fortifiers did not appear to influence the cumulative intensity of HM peptides. Fortification had a differential impact on the release of either donkey or bovine bioactive peptides. Donkey milk peptides showed antioxidant/ACE inhibitory activities, while bovine peptides showed opioid, dipeptil- and propyl endo- peptidase inhibitory and antimicrobial activity. A slight delay in peptide release from human lactoferrin and α-lactalbumin was observed when HM was supplemented with donkey milk-derived fortifier.

Biofortification of Mushrooms: A Promising Approach.

Mushrooms exhibit a broad spectrum of pharmacological activities and are widely used for medical purposes and in nutrition. Numerous bioactive metabolites are responsible for these activities. Their distribution and biological effects differ depending on the fungal species and their chemical composition. Biofortification is a sustainable process that aims to improve the nutritional profile of food crops, as most of them are low in key nutrients. This review aims to delve into the process of fungal biofortification and review the most commonly used elements and species. Through biofortification, it is possible to combat hidden hunger, which affects as many as 2 billion people worldwide. "Hidden hunger" is a phenomenon in which the organism lacks the minerals and vitamins needed for development, growth, and good overall health. Mushrooms are increasingly being considered for biofortification due to their ability to accumulate various elements (both micro- and macroelements).

Valorisation of apple pomace for the development of high-fibre and polyphenol-rich wheat flour cookies.

Apple pomace, abundant in dietary fibre and polyphenols, often goes unutilized, contributing to environmental pollution as it is discarded in open fields of Jammu and Kashmir. This study aimed to develop functional cookies fortified with apple pomace powder (APP), an industrial by-product. Wheat flour-APP formulations (0%, 5%, 10%, and 15%) were assessed. APP addition notably affected color values and functional properties, enhancing water and oil absorption capacities, swelling power, foam capacity and stability. Phenolic content increased significantly (p < 0.05) post-fortification, elevating antioxidant properties. FT-IR spectroscopy identified distinctive chemical components in wheat flour and APP. Sensory evaluation favored cookies with 10% APP, indicating their potential for consumer acceptance. Thus, APP shows promise for producing innovative functional cookies, improving consumer health, utilizing industrial by-products, and reducing waste from apple processing plants, thereby mitigating environmental pollution.

Co-fermentation improves the functional properties and nutritional quality of infant complementary food products.

Food-to-food fortification and fermentation are effective strategies to enhance the product functionality and nutrient density of infant complementary foods. However, their effectiveness hinges on a deep understanding of ingredient combinations. Our research focused on the physicochemical and techno-functional aspects of sorghum-baobab blends, comparing two processes: 'co-ferment-cook' and 'ferment-cook-fortify'. The results show that both techniques improved the water absorption capacity by 17-20% and the water solubility index increased by over 100% while maintaining a comparable nutritional composition and energy density. The calculated energy density (2048.8-2345 kJ day-1) was sufficient for both blends for infants 6-11 months old with an average breast milk intake. Viscosity, another crucial factor for complementary feeding, improved significantly (P < 0.05) after co-ferment-cook compared to ferment-cook-fortify reaching a value suitable for children older than 18 months. Starch digestibility increased with co-ferment-cook, while protein digestion increased with fortified non-fermented foods. In conclusion, our findings emphasize that combining fermentation and fortification processing steps is optimal for balancing the nutritional and techno-functional properties of sorghum porridges for infant complementary foods. Processing parameters must be optimized to reach the viscosity suitable for complementary feeding at the assigned soluble solid contents for the age group 6-24 months.

[Maximum levels of vitamins and minerals in fortified food and food supplements in the European Union]. / Niveles máximos de vitaminas y minerales en alimentos enriquecidos y complementos alimenticios en la Unión Europea.

Introduction: Introduction: the European Commission and a Task Force of 7 EU member States, led by Germany and involving Belgium, Spain, France, Greece, Ireland and the Netherlands, have been trying to set maximum levels for vitamin and mineral supplementation in fortified foods and food supplements. After submitting it to all member States for consideration, the Commission will consult the stakeholders. Objectives: to analyze the evolution and current situation on various issues related to this purpose. Methods: evaluation and comments on the applicable EU legislation, evolution of the nutrient reference values in the EU and suggestions for their possible update, compilation on the tolerable upper intake levels in the EU and their recent updates, possible alternatives when there are no tolerable upper intake levels in the EU, and dietary intake surveys carried out in some countries of the EU. Results: analysis of two different models for establishing maximum levels on supplementation in the EU and comparison between both models. Conclusions: are formulated on the two objectives to be achieved in setting the maximum amounts for this supplementation, that is to say, to avoid that the tolerable upper intake levels of some nutrients are exceeded and, at the same time, to correct intake deficits in other nutrients, in order to prevent health risks on population groups; in addition, the updating of the nutrient reference values and their expansion with specific values for children under 3 years old are suggested.

Introducción: Introducción: la Comisión Europea y un grupo de trabajo de 7 Estados miembros de la UE, liderado por Alemania y con la participación de Bélgica, España, Francia, Grecia, Irlanda y Países Bajos, han estado tratando de fijar niveles máximos para la suplementación de vitaminas y minerales en alimentos enriquecidos y complementos alimenticios. Después de someterlo a la consideración de todos los Estados miembros, la Comisión consultará a las partes interesadas. Objetivos: analizar la evolución y la situación actual de diversas cuestiones relacionadas con este fin. Métodos: evaluación y comentarios sobre legislación de la UE aplicable, evolución de los valores de referencia de nutrientes en la UE y sugerencias para su posible actualización, recopilación de los niveles máximos de ingesta tolerable en la UE y de sus recientes actualizaciones, alternativas posibles cuando no hay niveles máximos de ingesta tolerable en la UE y encuestas de ingesta alimentaria efectuadas en algunos países de la UE. Resultados: análisis de dos modelos dispares de establecimiento de niveles máximos de suplementación en la UE y comparación entre ambos modelos. Conclusiones: sobre los dos objetivos a conseguir en la fijación de las cantidades máximas para esta suplementación, es decir, evitar que se sobrepasen los niveles máximos de ingesta tolerable de ciertos nutrientes y, al mismo tiempo, corregir déficits de ingesta de otros nutrientes, a fin de prevenir riesgos para la salud de grupos poblacionales; además, se sugiere la actualización de los valores de referencia de nutrientes y su ampliación con valores específicos para niños menores de 3 años.

Microencapsulated Asiatic Pennywort (Centella asiatica) fortified chocolate oat milk beverage: Formulation, polyphenols content, and consumer acceptability.

This study investigated the use of microencapsulated Asiatic pennywort (Centella asiatica) (CA) as a functional ingredient to formulate a novel chocolate oat milk beverage. The main objectives of the study were to characterize and encapsulate bioactive components from CA and to determine the polyphenol content and sensory properties of the beverage. CA extract was microencapsulated using maltodextrin and gum Arabic as carriers and subsequently freeze-dried to produce microcapsules. Microencapsulated CA was incorporated into chocolate oat milk at varying concentrations. Polyphenol content of the beverages was quantified using liquid chromatography-mass spectrometry. Consumer acceptability and sensory perception of the beverages were evaluated through an acceptance test and a check-all-that-apply test, respectively, to assess the sensory characteristics of the chocolate oat milk beverage. CA fortified chocolate oat milk contained fourteen polyphenols. Increasing the concentration of microencapsulated CA led to an increase in the polyphenol content of the beverage. Among the identified polyphenols, asiatic acid and asiaticoside stood out as the unique and most abundant compounds in CA (p < 0.05). Additionally, the incorporation of cocoa powder into the beverage further contributed to the polyphenol content, introducing bioactive compounds such as benzoic acid, caffeic acid, catechin, chlorogenic acid, kaempferol, luteolin, madecassic acid, p-coumaric acid, and quercetin. Evaluation of consumer acceptability revealed that chocolate oat milk beverages containing 2% and 4% microencapsulated CA were liked by consumers. However, beverages with higher concentrations of CA were perceived as less acceptable, characterized by grassy, bitter, and earthy attributes. In conclusion, this study demonstrates the potential of microencapsulated CA as a functional ingredient in chocolate oat milk beverages. PRACTICAL APPLICATION: This study reveals new insights on the microencapsulation of bioactive compounds in CA, proposing its potential as a novel functional ingredient in food and beverage applications in Western markets. The study revealed microencapsulated CA retained polyphenols in CA including asiatic acid and asiaticoside responsible for its bioactive properties. Consumer perception of CA added to oat milk revealed that it can be added at an acceptable level of 4%; however, higher amounts can decrease consumer acceptability. As practitioners explore the incorporation of CA as a functional component in food products, it is crucial to explore preservation techniques for the sensitive bioactive components while balancing the optimal amount of CA to enhance overall consumer liking.

Incorporating whole soybean pulp into wheat flour for nutrient-enriched steamed bread: Exploring the impact on physical and nutritional characteristics.

This research explored the impact of incorporating various levels of whole soybean pulp (WSP) (10%, 20%, 30%, 40%, and 50%) into wheat flour on the physical and nutritional qualities of steamed bread. In comparison with the traditional steamed bread, the substitution of up to 20% WSP did not significantly alter the specific volume, hardness, and chewiness of the steamed bread. Additionally, the crumb texture of the steamed bread with 20% WSP maintained small and uniform pores, with optimal springiness and cohesiveness. Nutritionally, the substitution of 10%-50% WSP enhanced total dietary fiber, total phenolics, and protein by 9.40%-89.79%, 14.96%-116.31%, and 3.45%-34.36%, respectively. Isoflavones in the steamed bread increased markedly from 22.92 µg/g to a range of 140.12-997.12 µg/g. The expected glycemic index showed a decrease from 90.24 to between 85.85 and 70.75, whereas amino acid scores improved from 59.22 to a range of 64.58-65.08, with lysine (Lys) scores notably increasing from 59.22 to between 64.96 and 88.80. In conclusion, partially replacing wheat flour with WSP is an effective method for enhancing the nutritional profile and addressing the essential amino acid imbalance in steamed bread. PRACTICAL APPLICATION: This study partially replaced flour with WSP to improve the steamed bread's nutritional quality. The optimal substitution level was determined to be 20% WSP, which improves the bread's nutritional value without significantly impacting its physical qualities. Furthermore, WSP is produced from soaked soybeans through hot water milling. This process simplifies soybean processing, lowers energy consumption and costs, and reduces pollution. It also effectively retains essential nutrients, such as protein, dietary fiber, polyphenols, and soy isoflavones, ensuring the full utilization of soybeans.

Comparing Nutrient Profiles of Meat and Fish with Plant-Based Alternatives: Analysis of Nutrients, Ingredients, and Fortification Patterns.

Nutrient quality of plant-based meat and fish alternative (MFA) products has been reported as variable. The present objective was to compare the nutrient density of raw meat and fish with MFA products and to examine MFA ingredients and fortification patterns. Nutrient composition data for raw beef, pork, and chicken (n = 450) came from the USDA Standard Reference Legacy Reselase (SR28) nutrient composition database (n = 450). Data for plant-based meat alternatives (n = 118) came from the USDA Branded Food Products Database (BFPDB). Data for fish and seafood (n = 68) and alternatives (n = 12) came from the Danish Frida Database and Mintel (n = 503). Analyses compared macronutrient content and selected micronutrients per 100 g and percentage of US Daily Values. Nutrient density scores were based on the NRF5.3 algorithm. NRF5.3 scores were significantly lower for MFA products as compared to meat or fish. Saturated fat content was lower, but the mean MFA sodium content was 660 mg/100 g compared to 60 mg/100 g for beef. Mean protein content (17 g) was lower than for beef and pork (20 g). A search of ingredient lists found that fortification with most nutrients associated with animal source proteins (such as B vitamins, vitamin D, iodine, zinc, and omega-3 EPA and DHA) was minimal. Plant-based MFA products would benefit from nutrient standards and fortification guidelines to ensure that these products are not nutritionally inferior to the originals.

Flour Fortification Using Lablab Purpureus Evaluation with a Biosensor.

BACKGROUND/AIMS: Due to rapid metabolic and growth rates during the first two years of life, the nutritional needs of young children are high. Given the small portion sizes consumed by children between the ages of 6 and 24 months, it is necessary to improve diets to meet the nutritional needs of this age group. Therefore, the analysis of lysine content is an important parameter in the evaluation of enriched foods. METHODS: The utilization of an enzymatic sensor employing lysine-α-oxidase (LOx) as a biorecognition element represents an alternative to the existing methods. This sensor was optimized for quantifying the lysine content in flour mixtures: Quinoa-Lablab purpureus rye - Lablab purpureus, and pole beans - Lablab purpureus, with a maximum ratio of 85g/100g. RESULTS: The addition of lablab purpureus significantly increased the lysine concentration in the enriched samples. When 30 percent was substituted in quinoa, it reached a 143 percent increase. And when 15 percent was substituted in the rye flour, the final concentration of this amino acid increased by 64 percent. In order to quantify the lysine concentration, it was necessary to optimize various parameters during the use of the sensor, e.g. a potentiometric signal was detected upon the depletion of oxygen present during the oxidation of lysine in the samples, and the sensor response was recorded at 2 s. This was possible due to the modification of the pH and the thickness of the membrane. The oxidation of lysine is catalyzed by LOx using molecular oxygen as the electron acceptor. The corresponding acidic compounds and hydrogen peroxide were formed in the reaction medium. CONCLUSION: It was possible to increase and verify the concentration of lysine in all the flours tested through the use of the biosensor, which turned out to be a valid method for controlling the nutritional quality of flours.

Effect of different food matrices on the bioaccessibility of vitamin D3 in beverage systems: Comparison between juice and liquid milk.

Vitamin D plays a crucial role in bone, immunology, and neurophysiological functions but has inadequate bioavailability in the human body. In this paper, six different liquid beverages were used for vitamin D3 fortification, investigating the effect of different food matrices on the bioaccessibility of vitamin D. Not from concentrate (NFC) apple juice (9.34%) and NFC orange juice (8.12%) presented about 20% higher bioaccessibility of vitamin D3 than soybean and skim milk, and achieved a similar value of whole milk (8.04%). Meanwhile, the bioaccessibility of NFC apple and orange juice was markedly about 120% higher than that of apple clear juice. From the correlation analysis, the bioaccessibility of VD3 indicated significant correlations with small intestine retention (0.82) and viscosity (0.66). But small intestinal particle size showed a negative effect on bioaccessibility (-0.78). Therefore, food components, delivery matrices, and physicochemical properties of digesta were key factors to achieve higher bioaccessibility for guiding formulation design.

In situ fortification of cereal by-products with vitamin B12: An eco-sustainable approach for food fortification.

Vitamin B12 deficiency poses significant health risks, especially among populations with limited access to animal-based foods. This study explores the utilisation of cereal bran by-products, wheat (WB) and oat bran (OB), as substrates for in situ vitamin B12 fortification through solid-state fermentation (SSF) using Propionibacterium freudenreichii. The impact of various precursors addition, including riboflavin, cobalt, nicotinamide and DMBI on vitamin B12 production, along with changes in microbial growth, chemical profiles, and vitamin B12 yields during fermentation was evaluated. Results showed that WB and OB possess favourable constituents for microbial growth and vitamin B12 synthesis. The substrates supplemented with riboflavin, cobalt, and DMBI demonstrated enhanced B12 production. In addition, pH levels are essential in microbial viability and cobalamin biosynthesis. Monosaccharides and organic acids play a crucial role, with maltose showing a strong positive association with B12 production in OB, while in WB, citric acid exhibits significant correlations with various factors.

The effect of iron absorption in ferrous gluconate form from enriched rice flour using an in vitro digestion model and a Caco-2 cell model.

Iron deficiency can cause serious diseases in infants and young children such as indigestion, anemia, and nervous system dysplasia. Consumption of high-iron rice flour can prevent iron deficiency. The objective of this study was to evaluate the potential application of ferrous gluconate as an iron source in high-iron rice flour used as a type of accessory food for infants and young children. In this study, the differences in iron absorption ability between ferrous gluconate and ferrous fumarate in rice flour with the same ingredients in both high and low phytic acid systems were evaluated. The results showed that there was no significant difference in the bioaccessibility/bioavailability between ferrous gluconate and ferrous fumarate at both low and high phytic acid contents. In low phytic acid and high phytic acid systems, the iron absorption rate of ferrous gluconate is 11.53% and 13.45% higher than that of ferrous fumarate, respectively (p < 0.05). In summary, the iron absorption rate of ferrous gluconate was higher than that of ferrous fumarate in the rice flour system. Additionally, the low phytic acid environment is more conducive to iron uptake and utilization. Therefore, ferrous gluconate can be used as an alternative source of iron in accessory foods for infants and young children.

The effect of pH shifting on the calcium-fortified milk analogue with chickpea protein.

Milk alternative attracts more attention due to nutrition benefits, but the low solubility and the calcium deficiency of plant protein hinder the development of milk alternatives. Therefore, pH shifting was optimized to improve chickpea protein solubility and calcium fortification while ensuring good digestibility. The results showed that pH shifting reduced the particle size from 2197.67 ± 178.2 nm to 80.2 ± 2 nm, and increased the net ζ potential from -0.48 ± 0.24 to -21.27 ± 0.65 due to the unfolding of secondary protein structure, by which chickpea protein bring better solution stability. Additionally, the whiteness of the solution with chickpea protein increased. The calcium addition kept the solution stable with small particle size despite a slight increase. The microstructure of chickpea protein during digestion was well disrupted even with fortifying calcium. This study provides proof of the positive effect of pH shifting on chickpea protein stability and calcium fortification.

Optimization of the QuEChERS-UPLC-APCI-MS/MS method for the analysis of vitamins D and K nanoencapsulated in yogurt.

A novel approach was developed to simultaneously determine the contents of vitamins D2, D3, K1, and K2 in yogurt fortified with nanoencapsulated vitamins D and K. This method combines QuEChERS extraction with UPLC-APCI-MS/MS analysis. Optimization of the QuEChERS process included fine-tuning the addition of salts using response surface methodology based on the Box-Behnken design. Under the optimized conditions, the developed method exhibited an excellent linearity (R2 > 0.999) across concentrations ranging from 0.5 to 500 µg/L. The limits of detection and quantification (LOD and LOQ) were found to be 0.01-0.04 µg/L and 0.04-0.11 µg/L, respectively, with precision, accuracy, and recovery rates exceeding 94.88 %, and accompanied by acceptable relative standard deviations. Comparative analysis with traditional methodologies revealed the significant advantages of the proposed approach. Previous techniques such as liquid-liquid extraction combined with saponification are time-consuming and require high sample quantities. In addition, dispersive liquid-liquid microextraction requires a long analysis time and exhibits a poor sensitivity, particularly in terms of its LOD and LOQ values. In contrast, our method offers a straightforward, efficient, and reliable sample preparation technique suitable for detecting vitamins D2, D3, K1, and K2 in a yogurt matrix. This study not only demonstrates the feasibility of applying the QuEChERS method for stable vitamin quantification in yogurt, but it also represents an innovative contribution to enhancing the detection sensitivity and efficiency in food analysis. By emphasizing these methodological advancements and comparative benefits, this research underscores the significance of adopting advanced analytical approaches in food science.

Orally self-disintegrating milk protein puffs enriched with food by-products for the elderly.

Supercritical fluid extrusion (SCFX) processing was used to develop milk protein-based orally self-disintegrating puffs enriched with fruit and dairy by-products, designed specifically to cater to the needs of elderly population having swallowing issues and lactose intolerance. Lactose hydrolyzed skim milk powder (LHSMP) was also added in the formulation to mitigate lactose intolerance while LHSMP was also exploited as a precursor for the polymerization of galactose and lactose to generate galacto-oligosaccharides (GOS) in the puffs. This study for the first time took advantage of the unique features of SCFX processing for in-process GOS formation and enrichment of puffs, achieving GOS contents up to 0.48 g/30 g serving of puffs, thereby making them nutritionally superior and functionally attractive snacks. The estimated nutritional profile revealed that SCFX puffs contained higher levels of protein (16.3 g/30 g), fiber (1.6 g/30 g), phenolics and other valuable nutrients compared to the starch-rich, disintegrating Market Baby puffs.

Yogurt fortified with various protein hydrolysates: Texture and functional properties.

This work evaluated the impact of incorporating 1% of commercial protein hydrolysates [rice protein hydrolysate (RPH), pea protein hydrolysate (PPH), and casein hydrolysate (CH)] on the functional, microstructure, and texture properties of set yogurt. Yogurt prepared with RPH exhibited the highest viability number of Streptococcus thermophilus. The addition of three hydrolysate types to yogurt revealed significant increases in the antioxidant and ACE-inhibitory activities, where the highest values were noted for the yogurt prepared with RPH. RPH exhibited no differences in texture properties (firmness, consistency, and cohesiveness) to control yogurt. These results were confirmed by scanning electron microscope examination. RPH and control yogurts showed compacted and dense structures accompanied by small pores, whereas CH and PPH yogurt structures were characterized by coarse networks with large voids. Furthermore, there was no significant impact of adding protein hydrolysates on the overall acceptability of yogurt as indicated by a sensory panel.

Ice cream cone fortified with spent coffee ground: Chemical composition, quality and sensory characteristics, and in vitro starch digestibility.

The objective of the study was to evaluate the effect of the incorporation of spent coffee grounds in ice cream cones on the quality, sensory characteristics, and in vitro starch digestibility. The incorporation of spent coffee grounds in ice cream cones increased the content of dietary fiber and phenolic compounds. However, the quality and texture characteristics decreased with the addition of spent coffee grounds. The in vitro starch digestibility decreased significantly, resulting in a significant increase in resistant starch content. Fitting starch digestibility using the LOS-plot model revealed the presence of two sequential first-order digestion rates. Sensory analysis revealed that the panelists well accepted ice cream cones fortified with spent coffee grounds. The results suggest that spent coffee grounds are a potential ingredient for the formulation of food matrices with reduced starch digestibility, which contributes to the prevention of chronic degenerative diseases such as type II diabetes.