Impact of water combined wet ball milling extraction and functional evaluation of dietary fiber from papaya (Carica papaya L).

This study evaluates the structural, physicochemical, functional and rheological properties of papaya dietary fibers (DFs) extracted by alkaline, water and combination of water/wet ball milling. The particle size of DF subjected to water/wet ball milling (WB-DF) was considerably reduced compared to DF extracted by water (W-DF) or alkaline (AL-DF) methods. WB-DF in comparison AL-DF increased the water holding capacity (WHC) by 4.1 folds, oil holding capacity (OHC) by 1.7 folds and water swelling capacity (WSC) by 2.6 folds. WB-DF also improved the cholesterol adsorption capacity (CAC), glucose adsorption (GAC), nitrite-ion adsorption capacity (NIAC) and antioxidant activity. The FT-IR spectra displayed changes in peak intensities observed in the three modified DFs. In addition, WB-DF showed highest viscosity among all smaples. The distributions of monosaccharides in the DFs were affected by the different extractions. Consequently, DFs extracted through the water/wet ball milling exhibit significant potential for applications in the functional food industry.

Modification of Ginseng Insoluble Dietary Fiber by Enzymatic Method: Structural, Rheological, Thermal and Functional Properties.

In this study, the effects of enzymatic modification using cellulase/xylanase on the composition and structural and functional properties of ginseng insoluble dietary fiber (G-IDF) were evaluated. Fourier transform infrared spectroscopy and scanning electron microcopy showed that enzymatic extraction treatment caused obvious structural alterations in ginseng-modified (G-MIDF) samples, which exhibited more porous and completely wrinkled surfaces. Comparing the peak morphology of G-MIDF with untreated IDF using X-ray diffractometry, the G-MIDF sample exhibited split peaks at a 2θ angle of 23.71°, along with the emergence of sharp peaks at 28.02°, 31.78°, and 35.07°. Thermo-gravimetric analysis showed that G-MIDF exhibited a specified range of pyrolysis temperature and is suitable for food applications involving processing at temperatures below 300 °C. Overall, it was evident from rheograms that both G-IDF and G-MIDF exhibited a resemblance with respect to viscosity changes as a function of the shear rate. Enzymatic treatment led to significant (p < 0.05) improvement in water holding, oil retention, water swelling, nitrite ion binding, bile acid binding, cholesterol absorption, and glucose absorption capacities.

Preparation, characterization, structural analysis and antioxidant activities of phosphorylated polysaccharide from Sanchi (Panax notoginseng) flower.

In this study, phosphorylation effects on the monosaccharide composition, structural attributes, morphology and radical-scavenging activities of Sanchi (Panax notoginseng) flower polysaccharides were investigated. Sanchi flower phosphorylated polysaccharides mainly comprised of Man, Rha, GluA, GalA, Glu, Gal and Xyl, but lacked GluN, Rib, Arab and Fuc in their compositions. FTIR analysis of phosphorylated polysaccharides showed an emergence of new absorption peak around spectral region of 1254 cm-1. NMR and FTIR analyses were indicative of the successful phosphorylation of the Sanchi flower polysaccharides. The introduction of phosphate groups into polysaccharides led to the induction of pore-like structures in polysaccharides configuration. Phosphorylation of polysaccharides led to concentration-dependent increasing tendencies in radical-scavenging activities. These findings demonstrated the positive impact of phosphorylation on Sanchi flower polysaccharides, which could potentially be used as a therapeutic agent.

The Influence of Different Extraction Methods on the Structure, Rheological, Thermal and Functional Properties of Soluble Dietary Fiber from Sanchi (Panax notoginseng) Flower.

The influence of different extraction methods, such as acidic (AC), enzymatic (EN), homogenization (H), ultrsonication (U) and alkali (AL), on structure, rheological, thermal and functional properties of soluble dietary fiber (SDF) from Sanchi flower was evaluated in this study. The highest extraction yield (23.14%) was obtained for AL-SDF extract. Glucose (Glc) and galactose (Gal) were found to be the major constituents in Sanchi SDF. Homogenization and Ultrsonication treatments caused significant compaction of pores in the microstructures. FTIR analysis showed increased hydrolysis of pectin and hemicellulose in U, AL and AC-SDF extracts. H-SDF and AC-SDF exhibited similar shear rate change with the rise in shear stress. H-SDF was thermally more stable than other SDF extracts. Among all extraction methods, H-SDF and U-SDF exhibited the highest water holding capacity (WHC), oil-holding capacity (OHC), Bile acid-adsorption capacity (BAC), Cholesterol-adsorption capacity (CAC) and Glucose adsorption capacity (GAC). Thus, Sanchi flower SDF with improved functional properties could be utilized as a functional food ingredient in the development of various food products.

Micro- and nanoplastic contamination in livestock production: Entry pathways, potential effects and analytical challenges.

The abundant and widespread presence of particulate plastics in the environment is considered an area of increasing environmental, animal and human health concern. Despite the abundance and the potential to cause deleterious biological effects, studies related to the impact of micro and nanoplastics (MNPs) on livestock animals are limited. This review evaluates the sources and entry pathways of particulate plastics in all the types of livestock production systems. The potential health effects of MNPs on mouse models, ruminant animals and a few other livestock animals are discussed. Since evaluation of MNPs in almost all types of matrices in hindered by analytical challenges, this review also evaluates the commonly used methods, emerging techniques, and quality control/quality assurance (QC/QA) procedures. Plastic mulching, fragmentation of plastic wastes and stream water runoff have been identified as major routes of MNPs entry in grazing-based and mixed livestock production systems. Notwithstanding the controlled indoor environment and relatively efficient waste management, MNPs have been detected in industrial livestock systems. The bioaccumulation and biomagnification of chemical toxicants can exacerbate the adverse effects of MNPs on higher trophic level species. Although there are several methods for the analysis of MNPs, dearth of standardized methods, certified reference materials, MPs standards, and global database libraries are major impediments. The adverse effects of MNPs on the internal organs of different livestock animals have to be studied using large sample sizes and without raising ethical concerns. Importantly, investigations on the accurate quantification of MNPs and its adverse effects in various livestock animals using rapid, cost-effective and robust analytical methods are required.

Development of biscuits supplemented with papaya seed and peel: effects on physicochemical properties, bioactive compounds, in vitro absorption capacities and starch digestibility.

In this study, wheat biscuits were prepared by supplementing with papaya seed (PS) and papaya peel (PP) in range of 2 to 10%. As compared to control (un-supplemented) samples, PS and PP-supplemented biscuits were analyzed for their physicochemical properties, bioactive compounds, antioxidant activities, in vitro absorption capacities, starch digestibility and sensory attributes. As compared to PS, PP had lower energy value, higher bioactive compounds and antioxidant activity along with better in vitro adsorption capacities. Overall, PS and PP addition from 2 to 10% significantly improved nutritional components, polyphenol compounds, antioxidant activities, and caused marked rises in NO2 - ion, cholesterol and bile acid absorption capacities of supplemented biscuits. Moreover, PS and PP-addition showed significant concentration-dependent decreases in glucose release response during various in vitro starch digestion intervals. Based on sensory characteristics, biscuits supplemented up to 4% PS and PP showed excellent overall acceptability, however, in comparison with PS, 4% PP-supplemented biscuits exhibited the better sensory properties. Therefore, PP-supplemented biscuits up to 4% could be utilized as a convenience food. Moreover, PS and PP-supplementation of wheat biscuits led to improvement of functional properties as a valuable source of bioactive compounds and high radical-scavenging activities.

Synergistic effects of black ginseng and aged garlic extracts for the amelioration of nonalcoholic fatty liver disease (NAFLD) in mice.

Nonalcoholic fatty liver disease (NAFLD) is a chronic liver disease that can lead to carcinoma, cirrhosis, and death. Since no approved medications are available, dietary interventions that include bioactive compounds have been recommended. This study investigated the effects of black ginseng extracts (BGE) and aged black garlic extracts (AGE) on high-fat diet (HFD)-induced obese mice. Micrograph of liver tissues of mice fed with BGE and AGE showed less lipid droplets. The BGE and AGE supplements individually and in combination lowered the marker enzymes, aminotransferase (AST), and alanine aminotransferase (ALT) levels indicating their hepatoprotective effects. Compared to the plants extracts alone, the combination of the extracts resulted in lower total cholesterol (TC) and low-density lipoproteins cholesterol (LDL-C), which are risk markers for cardiovascular morbidity and mortality. Diets with the combination of BGE and AGE supplements had higher superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) activities, and lower malondialdehyde indicating the synergistic effects of the extracts. Irrespective of the diet type, all treated groups showed lower tumor necrosis factor (TNF-α) values as compared to HFD, which indicated overall immunomodulatory effect of both extracts. Therefore, the innovative formulation formed by the combination of BGE and AGE can provide hepatoprotective effects via modulating glycometabolism, lipometabolism, oxidative stress, and inflammation in mice.

Effects of superfine grinding on the physicochemical properties and antioxidant activities of Sanchi (Panax notoginseng) flower powders.

Sanchi flowers were traditionally used as functional medicinal ingredient in materials. The study was aimed at evaluating superfine powder product of Sanchi flower, hence in this study, five fractions of dried Sanchi flower powders (SFP) were prepared at variable particle sizes by superfine grinding and evaluated for changes in various properties. Superfine powder with median particle diameter of 25.57 µm was produced through grinding. It was evident from the environmental scanning electron microscopy analysis that during superfine grinding, mechanical shear stress played its crucial role in breakdown of the SFP and causes increases in surface area owing to reduction of particle sizes. Superfine grinding could improve solubility, oil holding capacity, and brightness, but decrease the fluidity of SFP. SFP with smallest particle size exhibited highest saponin, minerals, total phenolic, and flavonoid contents accompanied with the best antioxidant activities. Size reduction beyond M200 and M400 led to increasing tendency in IR signature band patterns and marked differences in peak intensities while the powdered samples showed resemblance with respect to peak shapes. Differential scanning calorimetry indicated the lowest melting temperature for SFP fraction with smallest particle size. Conclusively, superfine SFP due to inherent improvement in properties may render several potential applications in manufacturing of food and pharmaceutical additives to impart improved functionalities of finally finished products with uniformity.

Physicochemical, antioxidant, microstructural, and sensory properties of sesame bars sweetened with pear juice concentrate.

Pear juice concentrate (PJC) can be used as a natural sweetener in various processed foods. In this study, sesame bars were manufactured by adding PJC and rice syrup at mixing ratios of 0:30 (G-0), 1:29 (G-1), 3:27 (G-3), and 5:25 (G-5), and the bars were investigated for their physiochemical properties, antioxidants, morphology, and sensory attributes. Addition of PJC at more than 3% increased a* and b* values of bars, decreased cohesiveness, hardness, and compactness, and made the bars malleable. Antioxidants, sugars, and organic acids in the sesame bars increased significantly with a corresponding increase in PJC level from 1 to 5%. Prominent changes in functional groups and corresponding spectral characteristics were observed in sesame bars with 5% PJC. Lower PJC levels produced a compacted morphology, bars with more than 5% PJC exhibited a dented structure. Based on the sensory properties, sesame bars with PJC (3%) showed excellent overall acceptability.

Strategies for Sustainable Substitution of Livestock Meat.

The consequences of climate change are becoming increasingly discernible everywhere, and initiatives have been taken worldwide to mitigate climate change. In agriculture, particularly meat production from the livestock sector is known to contribute to greenhouse gas emissions (GHG) that drive climate change. Thus, to mitigate climate impact, strategies that include a shift in consumption patterns, technological advancements and reduction in food wastes/losses have been discussed. In this review, strategies that focus on meat consumption patterns are evaluated from the technological feasibility, environmental impact and consumer acceptance viewpoints. While plant-based substitutes have efficient nutrient conversion and lower GHG emissions, consumer perception, cost, and other trade-offs exist. Although cultured meat precludes the need of any animals and large land areas, its environmental impact is not clear and is contingent upon production systems and the achievement of decarbonization. Reducing wastes and the re-use of meat processing by-products have the potential to lower the environmental impact. Valuable proteins, heat, electricity and biofuels extracted from wastes and by-products not only reduce the disposal of wastes but also offset some GHG emissions. Perception related challenges that exist for all substitution strategies require specific consumer target marketing strategies. Policy measures such as taxation of meat products and subsidies for alternatives are also met with challenges, thereby requiring reforms or new policies.

Effects of Ultra-Sonication and Agitation on Bioactive Compounds and Structure of Amaranth Extract.

Amaranth is an excellent source of various bioactive compounds that could be beneficial in the prevention of some human diseases. This study investigated the extraction and characterization of bioactive compounds from amaranth using ultra-sonication and agitation at 30, 50 and 70 °C. Color L* values showed significant (p < 0.05) differences at 70 °C between ultra-sonication and agitation. Ultra-sonication temperature had significant effect on L* and a* values whereas agitation temperature did not have a significant effect on L*, a* and b* values. No significant (p < 0.05) differences were found in terms of total phenol, total flavonoid, DPPH•+, ABTS+ scavenging activity, betacyanins, betaxanthin and betanicaicd between ultra-sonication and agitation. However, temperature had a significant (p < 0.05) effect on total phenol (8.64-10.598 mg/g), DPPH+scavenging activity (84.36-94.44%), betacyanins (4585.95-5325.32 mg/100 g), betaxanthin (1312.56-1524.06 mg/100 g) and betalamic acid (1408.15-1790.22 mg/100 g) in ultra-sonication. Higher temperature (70 °C) showed greater amount of arbutin and hydroxybenzoic acid than those of lower temperature (30 °C) for both extraction methods. Meanwhile, temperature did not affect vanillic acid, p-coumaric acid and ferulic acid for both samples. Fourier-transformed infrared (FTIR) spectrometry showed that ultra-sonication and agitation resulted in similar effect on the structure of amaranth extracts. Higher temperature was correlated with bioactive compounds, which were observed by principal component analysis (PCA). Therefore, agitation at 70 °C could be used as an alternative for ultra-sonication to improve the bioactive compounds and antioxidant activities of amaranth. In addition, agitation and ultra-sonication techniques might be served as an alternative of conventional technique.

Comparison of freeze-drying and hot air-drying on Asian pear (Pyrus pyrifolia Nakai 'Niitaka') powder: changes in bioaccessibility, antioxidant activity, and bioactive and volatile compounds.

The bioaccessibility, antioxidant activity, and bioactive and volatile compounds of freeze-dried Asian pear powder (FDAPP) and hot air-dried Asian pear powder (HDAPP) were investigated. Compared to FDAPP, HDAPP exhibited significantly (p < 0.05) higher total phenolic, arbutin, and bioaccessible phenolic contents and the ferric reducing ability of plasma for the free phenolic fraction. However, all antioxidant activities for the bound phenolic fraction were lower in HDAPP, which could contribute to the release of bound antioxidant components due to cell rupture in the HDAPP. Based on the volatile profile, hot air drying provided a sweet as well as attractive flavor in the Asian pear powder (APP). Considering economic viability, higher levels of bioactive compounds, and desirable aromatic properties, hot air drying is the better option compared to freeze-drying for APP production, which could be used as a functional ingredient in food products.

Influence of extraction parameters and stability of betacyanins extracted from red amaranth during storage.

Natural colorants are important alternatives to synthetic colorants. They are considered harmless and positively affect biological activities owing to their antioxidant potential. The present study deals with the assessment of the extraction processes and the effects of pH (1.0, 3.0, and 5.0), extraction media (water and 50% ethanol) and storage condition (ambient and refrigeration) on betacyanin content, color values, as well as degradation kinetics of total betacyanins in red amaranth. Betacyanin content was more stable at higher than at lower pH. The degradation rate constant (K) was higher and the half-life (t1/2) was lower at ambient temperature compared to refrigeration temperature. Betacyanin degradation was higher at ambient temperature (30 ± 2 °C) than at refrigeration temperature (4 °C). The pH, storage time, and temperature affected the stability of the color attributes. Therefore, this work suggests that water and lower temperature (4 °C) could be applied to extract more betacyanins from red amaranth and betacyanins might be used as an alternative to synthetic color.

Effects of ultrasonication, agitation and stirring extraction techniques on the physicochemical properties, health-promoting phytochemicals and structure of cold-brewed coffee.

BACKGROUND: Ultrasonication, agitation and stirring or a combination of ultrasonication, agitation and stirring extraction techniques were applied to observe their effects on the physicochemical properties, health-promoting phytochemicals, and structure of cold brewed coffee. RESULTS: All the extraction techniques led to significant (P < 0.05) increases in the color values, total soluble solids, antioxidant activities and most organic acids, while a combination of extraction techniques increased the chlorogenic acid and caffeine content significantly (P < 0.05) compared with that by conventional methods. Fourier transform infrared spectroscopy allowed us to identify the different compounds in the cold-brewed coffee extract rapidly. The partial least square regression model presented good predictability because experimental and predicted values were close to each other. Principal component analysis revealed that levels of all phytochemicals correlated with the use of non-conventional methods. CONCLUSION: The combination of ultrasonication and agitation might be the best option to enhance the various phytochemicals in cold-brewed coffee. © 2018 Society of Chemical Industry.

Color, bioactive compounds and morphological characteristics of encapsulated Asian pear juice powder during spray drying.

Encapsulated Asian pear juice powder was produced through spray drying using three maltodextrin levels (15, 20, and 25% w/v) and three inlet air temperatures (130, 150, and 170 °C). The impact of maltodextrin concentrations and inlet air temperatures on color, bioactive compounds, and morphological characteristics of encapsulated Asian pear juice powder were investigated. Maltodextrin concentrations and inlet air temperatures significantly influenced L* and b* values of encapsulated Asian pear juice powder. Increasing inlet air temperatures increased total phenolic content, whereas the vitamin C content decreased. Vitamin C content was strongly correlated with particle size, inlet air temperature, and maltodextrin concentration. ABTS+ radical-scavenging activity was highly correlated with total phenol content while DPPH radical-scavenging activity was highly correlated with vitamin C content. Encapsulated powders made with higher inlet air temperature and higher maltodextrin concentration had lowest median particle diameter with a smoother, more regular and rounded outer surface than those of encapsulated powders produced with lower inlet air temperature and lower maltodextrin concentration. Therefore, the results demonstrate that high-quality encapsulated Asian pear juice powder could be manufactured by adding 15% (w/v) maltodextrin and spray-drying at 170 °C.

Enzymatic browning inhibition and antioxidant activity of pear juice from a new cultivar of asian pear (Pyrus pyrifolia Nakai cv. Sinhwa) with different concentrations of ascorbic acid.

Different ascorbic acid (AA) concentrations of 0.16, 0.20, and 0.24% (w/v) were added to pear juice from the new cultivar Pyrus pyrifolia Nakai cv. "Sinhwa". Enzymatic browning reduction and antioxidant activity were analyzed after 24 h at 37°C. Juices with 0.20% added AA showed the highest inhibition of 78.8% of polyphenol oxidase (PPO) activity. L* values of juices a with 0.20 and 0.24% added AA decreased more slowly than controls lacking AA addition and juice with 0.16% added AA after storage for 24 h. Browning indices of juices with added AA were lower than for controls. However, indices increased after storage for 24 h. The DPPH radical-scavenging activity, reducing power, and nitrite scavenging activity of all juices with added AA were higher than for controls and decreased after storage for 24 h. Addition of 0.20% AA to pear juice from the new "Sinhwa" cultivar showed the highest browning activity reduction.

Changes in total phenolic and flavonoid content and antioxidative activities during production of juice concentrate from Asian pears (Pyrus pyrifolia Nakai).

The total phenolic and flavonoid content and antioxidative activities during production of pear juice concentrate (PJC) from two cultivars, Hwasan and Niitaka, were investigated. The main processing steps in PJC production are washing, pressing, pasteurization, clarification, filtration, evaporation, and packaging. Total phenolic and flavonoid content of end-product PJC from Niitaka decreased by 53.11 and 46.47%, respectively, while those from Hwasan decreased by 55.46 and 36.09%, respectively, compared to the phenolic and flavonoid content of original fresh fruit. DPPH radical-scavenging activities, reducing power and nitrate radical-scavenging activities showed a similar tendency as total phenolic and flavonoid content; that is, they decreased in juice concentrate made from both cultivars. Also, antioxidant activities of press cake waste (skin and seeds) from Niitaka and Hwasan pears were higher than fresh pears. In conclusion, antioxidant levels were significantly affected during processing of PJC, especially during the pressing step in which press cake waste retains the seeds and skin.