Assessing the Suitability of CHA2DS2-VASc for Predicting Adverse Limb Events and Cardiovascular Outcomes in Peripheral Artery Disease Patients with Percutaneous Transluminal Angioplasty: A Retrospective Cohort Study.

Patients with peripheral artery disease (PAD) are at high risk of major adverse limb events (MALEs) and major adverse cardiovascular events (MACEs). CHA2DS2-VASc is a prognostic score for atrial fibrillation stroke risk; however, no study has evaluated its predictive ability for MALEs and MACEs in PAD patients who underwent percutaneous transluminal angioplasty. We conducted a retrospective cohort study on patients from Taiwan with PAD. The patients were stratified into four risk groups based on their modified CHA2DS2-VASc score. Cox proportional hazard models, 10-fold cross-validation, and receiver operating characteristic (ROC) analyses were utilized to evaluate the predictive ability of CHA2DS2-VASc for MALEs, MACEs, and MALEs + MACEs. Kaplan-Meier analysis estimated the survival probability of the risk groups. CHA2DS2-VASc was found to be a significant predictor of MACEs (hazard ratio (HR) 3.52 (95% confidence interval (95% CI) 1.00-12.12; p = 0.048), HR 4.18 (95% CI 1.19-14.36; p = 0.023), and HR 5.08 (95% CI 1.49-17.36; p = 0.009), for moderate-, high-, and very high-risk groups, respectively), while for MALEs and MALEs + MACEs, significance was achieved only for the high-risk group using a univariate model. For the multivariate adjusted model, the score was found to be a significant predictor of MACEs for only the very high-risk group, with an HR of 4.67 (95% CI 1.03-21.09; p = 0.045). The score demonstrated an AUC > 0.8, good discrimination (c-index > 0.8), and good calibration for predicting MACEs. However, it failed to achieve good performance for predicting MALEs and MALEs + MACEs. Based on all of the findings, CHA2DS2-VASc could potentially serve as a risk stratification score for predicting MACEs in patients with PAD, but it failed to qualify as a good predictor for MALEs.

Effect of osmotic pressure and simultaneous heat-moisture phosphorylation treatments on the physicochemical properties of mung bean, water caltrop, and corn starches.

This study aimed to investigate the physicochemical properties of modified starch prepared through the simultaneous heat-moisture and phosphorylation treatment (HMPT) and osmotic pressure treatment (OPT) for water caltrop starch (WCS), mung bean starch (MBS), and amylose-rich corn starch (CS) for different time periods. Furthermore, variations in starch content [amylose and resistant starch (RS)], swelling powder (SP), water solubility index (WSI), crystallinity, thermal properties, gelatinization enthalpy (ΔH), and glycemic index (GI) were examined. This study demonstrates that neither HMPT nor OPT resulted in a significant increase in the resistant starch (RS) content, whereas all samples succeeded in heat-treating at 105 °C for another 10 min exhibited a significant increase in RS content compared to their native counterparts. Moreover, the gelatinization temperatures of the three starches increased (To, Tp, and Tc), whereas their gelatinization enthalpy (ΔH) and pasting viscosity decreased. In particular, the GI of all three modified starches subjected to HMPT or OPT showed a decreasing trend with modification time, with OPT exhibiting the best effect. Therefore, appropriate modification through HMPT or OPT is a viable approach to develop MBS, WCS, and CS as processed foods with low GI requirements, which exceptionally may be suitable for canned foods, noodles, and bakery products.

New perspectives on different Sacha inchi seed oil extractions and its applications in the food and cosmetic industries.

Sacha inchi oil is growing in demand worldwide owing to its high fatty acid content of linolenic acid (44.30%-51.62%) and linoleic acid (34.08%-36.13%). In addition, Sacha inchi oil also contains phytosterols, such as stigmasterols (346- 456 µg/g), sitosterols (435-563 µg/g), and campesterols (10.47% ± 4.36%). Its main tocopherol is gamma-tocopherol (120.41-125.69 mg/100 g). The antinutrients in Sacha inchi seeds can be reduced by roasting prior to extraction. Various extractions, including both conventional and novel methods, have been used to extract Sacha inchi oil. However, the variety of extraction methods and origins of the seeds change the nutrient profiles, antinutrient content, and physicochemical properties. Incorporation of Sacha inchi oil into food products can increase its nutritional value, and it works as a moisturizing agent in cosmetic products. To obtain Sacha inchi oil with the desired properties and nutritional profile, this review summarizes the effects of different Sacha inchi seed oil extraction methods and processes on chemical compounds, antinutrient content, and physicochemical properties, including their potential and recent applications in food and cosmetic industries.

Sacha inchi oil yield, bioactive compounds, and physicochemical qualities are affected by cultivation area, seed chemical profile, extraction method, and conditions.Sacha inchi oil contains high amounts of linolenic and linoleic acid.Sacha inchi seeds contain heat-labile and heat-stable antinutrients, which are found in traces in the oil.Sacha inchi oil acts as a lipid source, animal fat substitute, and preservative, and increases nutritional value when added to food.Sacha inchi oil acts as a moisturizing agent.Sacha inchi is a promising new oil source for food and cosmetics, where demand has grown in Europe, the United States, and Asia.

Enhanced Yield of Bioactive Compounds and Antioxidant Activities in Four Fermented Beans of Phellinus linteus Strains (Agaricomycetes) by Solid-State Fermentation.

Phellinus linteus is a famous medicinal mushroom which exhibits various biological activities. This study aimed to investigate the effects of solid-state fermentation by Ph. linteus on the yield of bioactive compounds and antioxidant activities of beans. Four bean substrates were prepared and inoculated with inoculum of three strains of Ph. linteus, respectively. During the cultivation, the harvested samples were dried, grounded, extracted, and determined the contents of bioactive compounds and antioxidant activities. The results indicated that the mung bean fermented by Ph. linteus 04 had the highest polysaccharide content (98.8 mg/g). The highest total phenolic and flavonoid contents were in fermented soybeans by Ph. linteus 03 (15.03 mg gallic acid equivalents/g and 63.24 mg rutin equivalents/g, respectively). The 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities of hot water extracts were higher than those of ethanolic extracts for fermented beans by three Ph. linteus strains. However, the superoxide anion radical scavenging ability of ethanolic extracts was higher than those of hot water extracts in the fermented beans of the three strains. The ferrous ion (Fe2+)-chelating abilities of hot water extracts were higher than those of ethanolic extracts in fermented beans by Ph. linteus 03 and 04. In contrast, ethanolic extracts were higher than hot water extracts in fermented beans by Ph. linteus 06. Overall, these results indicate that the fermentation by Ph. linteus strains increased the bioactive compounds and antioxidant activities of four beans.

Potential antidepressant effects of a dietary supplement from Huáng qí and its complex in aged senescence-accelerated mouse prone-8 mice.

Healthcare is an emerging industry with significant market potential in the 21st century. Therefore, this study aimed to evaluate the benefits of tube feeding Huáng qí and its complexes for 8 weeks on 3-month-old senescence-accelerated mouse prone-8 (SAMP8) mice, 48 in total, randomly divided into 3 groups including control, Huáng qí extract [820 mg/kg Body weight (BW)/day], and Huáng qí complexes (6.2 mL /kg BW/day), where each group consisted of males (n = 8) and females (n = 8). Behavioral tests (locomotion test and aging score assessment on week 6, the single-trial passive avoidance test on week 7, and the active shuttle avoidance test on week 8) were conducted to evaluate the ability of the mice to learn and remember. In addition, after sacrificing the animals, the blood and organs were measured for antioxidant and aging bioactivities, including malondialdehyde (MDA) content and superoxide dismutase (SOD) activity and catalase activities (CAT), and the effects on promoting aging in SAMP8 mice were investigated. The findings showed that Huáng qí enhanced locomotor performance and had anti-aging effects, with positive effects on health, learning, and memory in SAMP-8 mice (p < 0.05), whether applied as a single agent (820 mg/kg BW/day) or as a complex (6.2 mL/kg BW/day) (p < 0.05). Based on existing strengths, a more compelling platform for clinical validation of human clinical evidence will be established to enhance the development and value-added of astragalus-related products while meeting the diversified needs of the functional food market.

Recent Research on Different Parts and Extracts of Opuntia dillenii and Its Bioactive Components, Functional Properties, and Applications.

Opuntia dillenii (O. dillenii) is a plant belonging to the Cactaceae family that is abundant in tropical and subtropical regions worldwide. O. dillenii is consumed as a local delicacy and has no other current use. To understand the nutritional value of O. dillenii in human health and its application in the food, cosmetic, and drug industries, this review summarizes information on the chemical compounds (pure α-pyrone compounds, flavonoids, phenolic acids, polysaccharides, minerals, fatty acids, and betalains) and biological properties (anti-diabetic, anti-hyperglycemic, antihyperlipidemic, anti-atherosclerotic, anti-inflammatory, analgesic, antimicrobial, antifungal, antiviral, anti-spermatogenic, anticancer, antilarval, anti-angiogenic, and antioxidant) of extracts from each part of the plant (fruit juice, fruit peel, cladode, and seeds) (aqueous, ethanolic, and methanolic), and seed oil. In addition, data related to the recent applications of O. dillenii in various industries (e.g., edible coatings, food supplements, cosmetics, nanoparticles, and wastewater treatment) are provided.

Mechanism and inhibitory effects of cactus (Opuntia dillenii) extract on melanocytes and its potential application for whitening cosmetics.

Penghu cactus (Opuntia dillenii [Ker.] Haw) is a cactus plant that commonly grows in Penghu Island, Taiwan, Republic of China (ROC). However, still lack of scientific study on the Opuntia dillenii [Ker.] Haw extract on skin-whitening-associated tyrosinase activity and melanin production. The activities of its extract in melanogenesis were investigated in this article. In this experiment, we used an extract from the Penghu cactus (Opuntia dillenii [Ker.] Haw) to study its tyrosinase inhibition, anti-melanin generation, UV-protection effects and wound healing capacity in B16-F10 melanocytes. Without reducing cell growth greatly or causing cell death, 20 g/L cactus extract effectively inhibited the melanin production of B16-F10 cells, and melanogenesis was induced by 3-isobutyl-1-methylxanthine. The cactus extract could also promote cell proliferation. Cactus extract treatment decreased the mRNA expression of insulin-like growth factor 1 (IGF-1) and vascular endothelial growth factor (VEGF) and increased that of transforming growth factor ß (TGF-ß). Thus, it could reduce cell melanin production and promote cell growth but by also reducing IGF-1 and VEGF mRNA expression, may reduce wound scarring and prevent tumor proliferation and swelling. Increasing TGF-ß mRNA expression can help increase collagen to remove wrinkles and help in wound healing. Skin patch test results agreed with in vitro results with B16-F10 melanoma cells. The cactus extract significantly inhibited tyrosinase activity and reduced melanin production, showing a whitening effect on skin tests. Cactus may be a good natural candidate for inhibiting melanin production and promoting cell proliferation.

On the removal efficiency of copper ions in wastewater using calcined waste eggshells as natural adsorbents.

Eggshells offer many advantages as adsorbents, such as affordability without special preparations other than pulverization and calcination. However, the manufacturing industry generally has a severe problem with high concentrations of heavy metals in wastewater. The purpose of this study was to use eggshell byproducts and calcined eggshell treatment for the adsorption of copper in an aqueous solution. The reaction time, metal concentration, adsorbent dose, temperature, and pH were evaluated using primary factors followed by the response surface method (RSM) to investigate the optimum conditions for eggshell byproducts and calcined eggshell adsorption treatment. The results of the one-factor-at-a-time experiment showed that the optimal adsorption rate was obtained from treatment at 24 h, 25 mg/L, 10 mg, and 25 °C. In addition, the effect of pH on the adsorption rates of eggshells and eggshells with membrane were detected at pH values of 5 and 5.9 and found to be 95.2, 90.5, and 73.3%. The reaction surface experiment showed that the best adsorption rate reached 99.3% after calcination at 900 °C for 2 h and a 20 min reaction. The results showed that eggshells, eggshell membranes, eggshells with membrane, and calcined eggshells could be applied to remove copper ions from industrial wastewater. The adsorption capacity of the calcined eggshell is better than that of the non-calcined eggshell and has good neutrality in acidic industrial wastewater. Therefore, it is convenient and practical for practical production and application. Likewise, this study conveys promising findings in the context of improving wastewater treatment based on a circular economy approach to waste reuse in the food industry and represents a valuable direction for future research.

Food safety assessments of acrylamide formation and characterizations of flaky rolls enriched with black rice (Oryza sativa).

This study aims to investigate the physicochemical composition, textural parameters, and chemical constituent of flaky rolls incorporated with different proportions of black rice flour. According to farinographic characteristics, the addition of black rice flour could reduce the stability and increase the dough development time and water absorption (%). While for the extensographic properties, addition of black rice flour resulted in significantly different maximum resistance to extension (BU) and extensibility (cm) vs. the control. With the addition of black rice flour in flaky rolls, the crude protein, total dietary fiber (TDF), soluble dietary fiber (SDF), and insoluble dietary fiber (IDF) were significantly improved. Glucose released was much lower with 10 and 20% black rice than the control and 5% black rice because of the higher black rice inclusion. With increasing black rice incorporation, total anthocyanin content, and antioxidant capacity was also improved. The content of asparagine, acrylamide, hydroxymethylfurfural (HMF), furfural, methylglyoxal, and glyoxal in flaky rolls was also increased. The proper content of black rice flour (5%) could significantly enhance the stability of the dough properties; control the final volume, texture, and appearance; and retain good protein and fiber composition, antioxidant capacity, and overall acceptance of the flaky roll.

An In Vivo Study to Evaluate the Efficacy of Blue Shark (Prionace glauca) Cartilage Collagen as a Cosmetic.

The "blue shark", Prionace glauca (class: Chondrichthyes), is a pelagic shark species commonly found in tropical and temperate oceans. This shark is mainly sold in Asian countries as food and as traditional Chinese medicine. According to the Red List of the International Union for the Conservation of Nature, P. glauca is classified as low-risk to near endangered. P. glauca cartilage contains collagen type II, which makes it suitable as a bioactive ingredient in cosmeceutical products. This study evaluated the effects of a gel containing various concentrations (0.125-5%) of lyophilized hydrolyzed P. glauca cartilage on the human inner wrist skin compared to a placebo (base). A skin properties evaluation test was conducted before and after applying various concentrations (0.125-5%) of the P. glauca cartilage gel for 10 and 20 min on the inner wrists of participants using a skin analyzer that determined the moisture level, oil level, texture level, complexion level, and the 3D level. Adding lyophilized hydrolyzed shark cartilage (LHSC) significantly improved the moisture, texture, and complexion of the skin while controlling oil and providing a wrinkle-smoothing effect. The result indicated that LHSC formulations were prepared at different concentrations, and they had significantly enhanced effects on skin hydration and elasticity (texture) and the smoothing of wrinkles (3D level). The LHSC also effectively controlled oil secretion and the complexion.

Potential antidepressant effects of a dietary supplement from the chlorella and lion's mane mushroom complex in aged SAMP8 mice.

Since the 1990s, the prevalence of mental illnesses, such as depression, has been increasing annually and has become a major burden on society. Due to the many side effects of antidepressant drugs, the development of a complementary therapy from natural materials is an urgent need. Therefore, this study used a complex extract of chlorella and lion's mane mushroom and evaluated its antidepressant effects. Six-month-old male senescence-accelerated mice prone-8 (SAMP8) were divided into positive control; negative control; and low, medium, and high-dose groups. All groups were treated with corticosterone (CORT) at 40 mg/Kg/day for 21- days to induce depression in the animals, and the effects of different test substances on animal behavior was observed. The positive control group was intraperitoneally injected with a tricyclic antidepressant (Fluoxetine, as tricyclic antidepressant), the control group was given ddH2O, and the test substance groups were administered test samples once daily for 21 days. The open field test (OFT) and forced swimming test (FST) were applied for behavior analyses of depression animal models. The OFT results showed that the mice in the positive control and the medium-, and high-dose groups demonstrated a significantly prolonged duration in the central area and a significantly increased travel distance. In the FST, the positive control and the medium, and high-dose groups displayed significantly reduced immobility times relative to the control group. The blood analysis results showed significant decreases in triglyceride and blood urea nitrogen levels relative to the positive control and the medium- and high-dose groups. Notably, in the positive control and the medium- and high-dose groups, brain-derived neurotrophic factor (BDNF) increase by more than in the control group. In summary, medium and high dose of extract of chlorella and lion's mane mushroom could improve depression behavior in animals and have the potential to be antidepressant health care products.

Optimization of Concentration-Time, Agar, and Sugar Concentration for Sweet Gelatinized Adzuki-Bean Jelly Cake (Yokan) by Response Surface Methodology.

Samples of sweet gelatinized adzuki-bean jelly cake were successfully prepared and systematically analyzed to investigate the factors that affect the production, quality, and gelatin properties of yokan (gelatinized adzuki bean cake). The purpose of this study was to investigate the properties of gelatinized adzuki-bean cake gelatin and identify the optimal production conditions using response surface methodology with three factors: agar concentration, sugar concentration, and concentration time. Findings show that the optimum processing conditions are 1.2-1.5% agar concentration and 34-40% sugar concentration, with 30-40 min concentration time. These conditions produced a gelatinized adzuki-bean cake favored by the majority of the sensory evaluators. Overall, the relationships between different gelatinized adzuki-bean cake processing conditions and gelatin properties were preliminarily clarified. The findings not only provide a promising avenue for gelatinized adzuki-bean cake production but also promote the potential application of various processing conditions in quality improvement.

Influence of an Edible Oil-Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise.

Mayonnaise is a semisolid oil-in-water emulsion comprised of egg yolk, oil, and vinegar. One main problem with mayonnaise is its high fat content, so efforts have been made to develop low-fat sauces with similar characteristics to real mayonnaise. The purpose of this study was to evaluate the effect of medium-chain triglycerides (MCTs) blended with edible oil (soybean and olive oil) on the rheological, physicochemical, and sensory properties of low-fat mayonnaise. The results revealed that the shear viscosity decreased with the increase in medium-chain fatty acid (MCFA) contents and decreased with an increasing shear rate. Tan δ was <1, and a semisolid fluid with shear-thinning behavior was formed. The oscillation frequency test showed that the MCFA-containing mayonnaise was viscoelastic. The particle size and oil droplet analyses revealed that the emulsion droplet size and distribution were not significantly different in the MCT group compared to the control. The sensory evaluation demonstrated that the MCFA-containing mayonnaise was acceptable. This study illustrates that MCTs are a good substitute to produce the proper physicochemical properties of mayonnaise.

Optimal Liquid Inoculum Conditions and Grain Medium Enhanced Hispidin Production by Species of Genus Phellinus (Agaricomycetes) in Solid-State Fermentation.

This study aimed 1) to screen a high hispidin production strain from 12 strains of genus Phellinus and 2) to evaluate the effects of liquid inoculum conditions and grain medium on this strain's hispidin production levels after solid-state fermentation. The results showed that Ph. linteus 04 led to the highest hispidin production; this strain was then selected to elucidate the optimal liquid inoculum conditions and grain medium for hispidin production. Various liquid inoculum conditions were evaluated, and the highest hispidin yield, specific productivity of hispidin, and total content of hispidin were found to be optimal at 1 week of liquid inoculum culture time, cultured with potato dextrose broth, and using a 10% inoculum rate, with each condition resulting in 0.350, 0.325, and 0.328 mg/g dry weight of mycelium, 0.352, 0.251, and 0.249 µg/mg of specific productivity per week, and 57.90, 60.23, and 61.77 mg/kg dry weight of brown rice medium, respectively. These liquid inoculum conditions were then used to determine the appropriate grain medium for hispidin production. The highest hispidin yield and total content of hispidin were observed in pearl barley (1.107 mg/g dry weight of mycelium and 199.76 mg/kg dry weight of pearl barley), which led to results that were 4.73-fold and 5.35-fold higher than those of the control (brown rice medium). Overall, this study shows that Ph. linteus hispidin production can be enhanced by solid-state fermentation using optimal liquid inoculum conditions and the appropriate grain medium.

Effect of Resistant Starch Sources on the Physical Properties of Dough and on the Eating Quality and Glycemic Index of Salted Noodles.

The aim of this study was to evaluate the characteristics and eating quality of salted noodles that are incorporated with different formulations of flour. Up to 20% of wheat flour was substituted by composite flours of highly resistant starches, including heat moisture treatment corn starch (HMT-CS), high-amylose corn starch (Hylon VII), and green banana flour (GBF). The physical properties of dough, in conjunction with the eating quality and estimated glycemic index (EGI) of cooked salted noodles, were investigated in this study. The results concluded that the incorporation of GBF, HMT, and Hylon VII not only affected the water absorption and mixing tolerance of the dough, but also the maximum resistance to extension and extensibility in terms of the extensographic properties. Meanwhile, GBF, HMT, and Hylon VII incorporation significantly increased the resistant starch content and decreased the fat content of the noodle samples. The textural profile analyses of cooked salted noodles indicated that hardness, gumminess, chewiness, and shearing force increased; nevertheless, springiness declined with the increase in the proportion of flours from 10 to 20%. The sensory evaluation detected that wheat flour composited with 10% GBF and HMT flours could produce acceptable quality noodles as compared with normal typical control noodles. In the meantime, salted noodles incorporated with GBF, HMT-CS, and Hylon VII flour decreased the estimated glycemic index (EGI) dramatically. The result of this study concluded that incorporation of various sources of resistant starch flour could develop a low-GI noodle with good acceptability that may contribute to gastrointestinal health.

Acute myeloid leukemia relapse after allogeneic hematopoietic stem cell transplantation: a retrospective study from a single institution.

OBJECTIVE: The outcomes of patients with acute myeloid leukemia (AML) who relapse after allogeneic hematopoietic stem cell transplantation (allo-HSCT) are poor. However, the risk factors for relapse in this context remain unclear. METHODS: We retrospectively assessed 84 consecutive adult AML patients who underwent allo-HSCT and achieved complete remission (CR). These patients were dichotomized into non-relapse (n = 58) and relapse (n = 26) groups, and the cumulative relapse rates and associated risk factors were examined. We also examined the treatments for and outcomes of patients with AML relapse after allo-HSCT. RESULTS: Non-CR status before allo-HSCT and high-risk cytogenetics were significant risk factors for AML relapse in univariate analysis, and non-CR status was also identified as a risk factor in multivariate analysis. The cumulative AML relapse rates after allo-HSCT were significantly higher in patients with non-CR (70.0%) compared with patients with CR (25.6%). Only 2 of the 26 relapsed patients remained alive on the study-censored day. CONCLUSIONS: Non-CR status before allo-HSCT was a significant risk factor for AML relapse after allo-HSCT. Patients with AML relapse after allo-HSCT had poor outcomes due to a lack of response to salvage remission-induction chemotherapy or treatment-related adverse events.

Calcined Oyster Shell Powder as a Natural Preservative for Maintaining Quality of White Shrimp (Litopenaeus vannamei).

Oyster shell waste has led to many problems, including displeasing odors, pollution of the seaside, and harm to the environment. Using calcined oyster shells as a natural preservative might solve the problem of oyster shell waste. We studied the use of calcined oyster shell powder (COSP) as a natural preservative for improving shrimp shelf-life over 12 days under refrigerated conditions. As compared with the control, COSP treatment effectively retarded pH change, reduced the formation of total volatile basic nitrogen, and inhibited bacterial growth during refrigerated storage. In addition, shrimp muscle lipid oxidation measured by peroxide value (PV) and thiobarbituric acid (TBA) was decreased during storage. The quality was preserved up to 12 days with 2.0-4.0% COSP treatment as compared with only 6 days for un-treated shrimp. The development of preservatives for aquatic products is expected to delay growth of and spoilage by microorganisms in the refrigerated state, thus providing more barrier protection for aquatic food safety.

Bioactive and Physicochemical Characteristics of Natural Food: Palmyra Palm (Borassus flabellifer Linn.) Syrup.

Palmyra palm syrup, produced from Borassus flabellifer flowers' sap, is rich in nutrients and minerals and has unique flavors. This study evaluated the in vitro antioxidant activity, physicochemical characteristics, and Maillard reaction products of palmyra palm syrup prepared by thermal and ultrafiltration processes. Palmyra palm syrup prepared by a thermal process had smaller L*, b* values, and larger a* values than that prepared by an ultrafiltration process. Palmyra palm syrup contained 10 vitamins, the most abundant being vitamin E. Overall, 38 volatile compounds were found and classified into six groups in the order of alcohols > acids > ketones > sulfurs > pyrazines > phenols and aldehyde. Volatile compounds depended on concentration, temperature, and ultrafiltration process. Protein content decreased because of participation in the Maillard reaction and increased 5-hydroxymethylfurfural (HMF) and total phenolic content. The HMF content was very low (0.02-14.95 mg/100 g). The radical scavenging activity of 2,2-diphenyl-1-1 picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) in palmyra palm syrup with thermal process was higher than with ultrafiltration. This study established that ultrafiltration pretreatment of palmyra palm syrup generated a good appearance and reduced the HMF content, however, it negatively affected the volatile compounds and physicochemical characteristics.

Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin.

Wheat noodles incorporated with isomaltodextrin were assessed in relation to physicochemical properties (color), microstructure features, biochemical composition (fiber profile), cooking properties, textural attributes, and sensory evaluations during different storage temperatures (25, 4, -20 °C) and periods (0, 3, 6, 9, 12, 15, 18, 21, 24 months). Meanwhile, an accelerated study was also carried out at 40 °C storage conditions for 12 months to evaluate the fiber profile changes. Under different conditions, the overall quality of both raw and cooked noodle samples depended slightly on both the type and amount of added fiber isomaltodextrin, resistant starch (RS), insoluble high-molecular-weight dietary fiber (IHMWDF), and soluble high-molecular-weight dietary fiber (SHMWDF). However, this significantly changed for the fiber profile under 40 °C of storage for 12 months. Cooking quality, fiber profile, and color parameter did not differ by storage at -20 °C after 24 months than at 0 months, and noodles only slightly differed in texture and sensory characteristics. On sensory analysis, noodle samples were acceptable by panelists, with an acceptability score >5. In short, storage temperature is one of the most important factors in preserving food stability and retail properties. Isomaltodextrin noodles samples should be stored at low temperature to preserve the product functionality.

Functionality of Djulis (Chenopodium formosanum) By-Products and In Vivo Anti-Diabetes Effect in Type 2 Diabetes Mellitus Patients.

Djulis (Chenopodium formosanum Koidz.) is a species of cereal grain native to Taiwan. It is rich in dietary fibre and antioxidants and therefore reputed to relieve constipation, suppress inflammation, and lower blood glucose. The aim of this study was to investigate the composition and physicochemical properties of dietary fibre from djulis hull. Meanwhile, determination of the in vivo antidiabetic effect on patients with type 2 diabetes mellitus (T2DM) after consuming the djulis hull powder. Djulis hull contained dietary fibre 75.21 ± 0.17% dry weight, and insoluble dietary fibre (IDF) reached 71.54 ± 0.27% dry weight. The IDF postponed the adsorption of glucose and reduced the activity of α-amylase. Postprandial blood glucose levels in patients with T2DM showed three different tendencies. First, the area under the glucose curve was significantly lower after ingesting 10 or 5 g djulis hull powder, which then postponed the adsorption of glucose, but the area under the glucose curve was similar with the two doses. After consuming 10 g djulis hull before 75 g glucose 30 and 60 min after the meal, patients with T2DM had blood glucose values that were significantly lower at the same postprandial times than those of patients who did not consume djulis hull. In short, patients who consumed djulis hull prior to glucose administration had decreased blood glucose level compared with those who did not. Djulis hull may have benefits for patients with T2DM.