Ambient ultraviolet-B radiation, supplements and other factors interact to impact vitamin D status differently depending on ethnicity: A cross-sectional study.

BACKGROUND & AIMS: Many determinants of vitamin D status have been well-described, yet supplementation guidelines largely follow a one-size-for-all model and deficiency remains common. We hypothesised that accounting accurately for ultraviolet-B (UVB) radiation and considering interactions could advance understanding of vitamin D status. METHODS: Asian, Black, and White participants from the UK Biobank cohort were included (N = 438,978). The Tropospheric Emission Monitoring Internet Service provided UVB data which we linked to participants' place of residence. UVB dose over 135 days prior to blood draw was weighted and added, yielding cumulative and weighted UVB (CW-D-UVB). The association between 25(OH)D and selected variables was assessed in multivariable linear regression models with and without interactions, stratified by ethnicity. Predictors were ranked using standardised ß-coefficients. RESULTS: Median 25(OH)D differed by ethnicity (Asian: 25.4 nmol/L (10.2 ng/mL), Black: 30.6 nmol/L (12.2 ng/mL), White: 47.9 nmol/L (19.2 ng/mL), p-value < 0.001). CW-D-UVB was strongly associated with 25(OH)D in all ethnicities. It was the most important predictor in White (ßAsian = 0.15, ßBlack = 0.20, ßWhite = 0.35), whereas supplementation was in Asian and Black participants (ßAsian = 0.30, ßBlack = 0.24, ßWhite = 0.21). We identified statistically significant interactions between BMI:supplementation (all), CW-D-UVB:sex (Asian and White), and CW-D-UVB:age (Black and White), and in White population between CW-D-UVB and supplementation, BMI, and cholesterol. CONCLUSION: Vitamin D deficiency was widespread, particularly among non-White individuals. UVB was a strong predictor of 25(OH)D and the effect was modified by other factors. Findings suggest that accurately measured ambient-UVB radiation and interactions could improve 25(OH)D prediction models, and support personalised approaches to vitamin D optimisation.

Effects of antimicrobial nanocomposite films packaging on the postharvest quality and spoilage bacterial communities of mushrooms (Chanterelles).

Poly (lactic acid) (PLA) composite films with the addition of mesoporous silica nanoparticles MSN (0, 2, 4 and 6 wt%) loaded with 10 wt% citral (CIT) were prepared for application in Chanterelles packaging. Composite films with added MSN/CIT showed good mechanical properties, especially 4MSN/CIT/PLA. Changes in physicochemical properties and bacterial flora of Chanterelles during packaging and storage were tested. Compared with CIT/PLA, Chanterelles packed with 4MSN/CIT/PLA showed about 1.62-times lower browning value, 1.53-times lower electrolyte permeability, and 1.83- and 1.78-times lower PPO and POD, respectively, at 12 day. Better physicochemical properties of Chanterelles can be maintained. For bacterial flora changes, Chanterelles packaged with 4MSN/CIT/PLA had more stable flora (p < 0.05) and lower species diversity during storage (p < 0.05), effectively controlling the growth and reproduction of their dominant spoilage bacteria (Enterobacteriaceae spp). In conclusion, the composite membranes obtained by the addition of MSN/CIT to PLA have great potential in the storage of Chanterelles.

Smart Indicator Film Based on Sodium Alginate/Polyvinyl Alcohol/TiO2 Containing Purple Garlic Peel Extract for Visual Monitoring of Beef Freshness.

The aim of this study was to prepare a novel pH-sensitive smart film based on the addition of purple garlic peel extract (PGE) and TiO2 nanoparticles in a sodium alginate (SA)/polyvinyl alcohol (PVA) matrix to monitor the freshness of beef. FT-IR spectroscopy revealed the formation of stronger interaction forces between PVA/SA, PGE, and TiO2 nanoparticles, which showed good compatibility. In addition, the addition of PGE improved the tensile strength and elongation at break of the composite film, especially in different pH environments, and the color response was obvious. The addition of 1% TiO2 nanoparticles significantly improved the mechanical properties of the film, as well as the light barrier properties of the film. PGE could effectively be uniformly dispersed into the composite film, but it also had a certain slow-release effect on the release of PGE. PGE had high sensitivity under different pH conditions with rich color changes, and the color showed a clear color change from red to yellow-green when the pH increased from 1 to 14. The same change was observed when it was added to the film. In particular, by applying this film to the process of beef preservation, we judged the freshness of beef by monitoring the changes in the TVB-N value and pH value during the storage process of beef and found that the film showed obvious color changes during the storage process of beef, from blue (indicating freshness) to red (indicating non-freshness), and finally to yellow-green (indicating deterioration), which indicated that the color change of the film and the freshness of the beef maintained a highly consistent.

Development, characterization, and consumer acceptance evaluation of thermally stable capsule beads containing mixed extracts of green tea and turmeric.

The aim of this study was to investigate the ability of shell (coating) formulations comprised of alginate and glucono delta lactone (GDL) to encapsulate a mixture of green tea and turmeric extracts. Three concentrations of alginate and GDL were used at 0.5%, 0.75%, and 1%, w/v and their solid ratio was varied using a factorial design. A response surface model was applied to optimize the retention of catechin and curcuminoid contents, to determine encapsulation efficiency, and to minimize undesirable flavor and taste. Increasing the concentration of alginate and GDL significantly increased the retention of catechin and curcuminoid contents, encapsulation efficiency, and consumer acceptance (p < 0.05). The encapsulating solution containing 1% of each alginate and GDL performed the best against each criterion. The thermal treatment carried out at the boiling point of water for 15 min had a significant impact on the retention of catechin and curcuminoid content which, in the thermally-treated beads, was 5.15 and 3.85 times higher than unencapsulated, respectively. The consumer acceptance of the encapsulated beads after thermal treatment was higher than that of the unencapsulated formulations as they exhibited lesser pungent flavor and bitterness. The innovative process of thermally stable microencapsulation can produce anti-cancer activity compounds involved in functional food industrial sectors.

Shiitake polysaccharides acted as a non-competitive inhibitor to α-glucosidase and inhibited glucose transport of digested starch from Caco-2 cells monolayer.

The inhibition mechanism of shitake mushroom polysaccharides (Lentinula edodes polysaccharides, LEP) against α-glucosidase was studied by enzyme kinetic assay, fluorescence quenching and molecular docking. The effect of LEP on glucose transport of digested starch was investigated via an in vitro digestion/Caco-2 transwell model. LEP exhibited a stronger inhibiting effect (IC50 = 0.66 mg/mL) than acarbose and presented a non-competitive inhibition mechanism. The interaction between LEP and α-glucosidase primarily involved electrostatic interaction and hydrogen bonding. Molecular docking modelling showed that the four structures of LEP were bound to the allosteric tunnel or adjacent pocket of α-glucosidase via electrostatic force and hydrogen bonds. The (1 â†’ 6)-linkages in LEP structures favoured its binding affinity to the α-glucosidase. The α-glucosidase inhibiting activity of LEP was also found to emanate from the reduction in glucose transport of digested starch as deducted from the in vitro digestion/Caco-2 transwell data. The release of glucose from digested starch cooked with LEP was significantly reduced (33.7%) compared to the digested starch without LEP. The findings from the current study suggest that LEP could be a promising ingredient to inhibit α-glucosidase activity as well as control the level of postprandial blood glucose when incorporated into starchy foods.

Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics.

Quinoa is a pseudo-cereal with great nutritional and functional qualities, serving as an excellent substitution to develop quinoa-containing foods. This study aimed to explore the influence of quinoa flour substitution on quality characteristics of wheat flour (WF). WF was substituted with different level of quinoa core flour, ground quinoa whole flour and recombined quinoa whole flour. Increasing levels of quinoa flour in WF declined dough swelling index, while increased falling number of composite flours. Besides, quinoa flour substitution considerably decreased the chemical forces of gluten in composite flours. The proportions α-helix and ß-sheets reduced, while the random coil proportion increased in gluten secondary structure. SEM images revealed that the gluten network structure was severely damaged. Our findings indicated that substitution of WF with quinoa flours was promising to be developed as an ingredient for food products.

Individual and combined effects of α-amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran.

The present study investigates the effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm), and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bun (CSB) incorporated with 15% wheat bran (WB). Compared to the single enzyme, the combined enzymes improved the specific volume of CSB up to the highest value (2.50 mL/g) and decreased the hardness to the minimum value (299.61 g) when the concentration was 6, 120, 35 ppm. Additionally, the combined enzymes (6, 120, and 35 ppm) significantly (p < 0.05) decreased the total dietary fiber from 14.65% to 13.10% and hence increased the area under the reducing sugar release curve during in vitro digestion from 302.12 to 357.26 mg/g. Consequently, enzymes combination can significantly improve the quality of WB CSB, whereas reduce the nutritional value of WB CSB.

Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds.

Phenolic compounds can form complexes with starch during food processing, which can modulate the release of phenolic compounds in the gastrointestinal tract and regulate the bioaccessibility of phenolic compounds. The starch-phenolic complexation is determined by the structure of starch, phenolic compounds, and the food processing conditions. In this review, the complexation between starch and phenolic compounds during (hydro)thermal and nonthermal processing is reviewed. A hypothesis on the complexation kinetics is developed to elucidate the mechanism of complexation between starch and phenolic compounds considering the reaction time and the processing conditions. The subsequent effects of complexation on the physicochemical properties of starch, including gelatinization, retrogradation, and digestion, are critically articulated. Further, the release of phenolic substances and the bioaccessibility of different types of starch-phenolics complexes are discussed. The review emphasizes that the processing-induced structural changes of starch are the major determinant modulating the extent and manner of complexation with phenolic compounds. The controlled release of complexes formed between phenolic compounds and starch in the digestive tracts can modify the functionality of starch-based foods and, thus, can be used for both the modulation of glycemic response and the targeted delivery of phenolic compounds.

The effect of extruded multigrain powder on metabolism and intestinal flora of high-fat-diet induced C57BL/6J mice.

The aim of this study was to investigate the effects of extruded multigrain (Tartary buckwheat, oat and black bean) powder product (MG) fed with a high-fat-diet (HFD) on metabolism and gut microbiota modulation of mice. Thirty C57BL/6J mice were fed a normal diet (n = 10), HFD (n = 10) or HFD replacing 40% MG (HFMG, n = 10) for six weeks. The results showed that MG reduced the weight gain of HFD-induced mice, alleviated the accumulation of epididymal- and perirenal fat, improved the glucose tolerance, and reduced the serum total cholesterol, triglyceride and low-density lipoprotein cholesterol levels. Histopathological observation showed that the number and size of fat vacuoles in liver cytoplasm were significantly reduced, the thickness of colon muscle was increased, and the cells were closely arranged after the intervention of HFMG. Moreover, the intervention of HFMG could promote the release of butyric acid in short chain fatty acids, improve the disorder of intestinal flora in HFD-induced mice, increase the relative abundance of Bacteroidetes, while reduce the relative abundance of Firmicutes, which may have a positive effect on inhibiting obesity induced by HFD. This study could provide a theoretical basis for improving the economic added value of extruded MG powder-based products and preventing chronic diseases such as obesity.

Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran.

A better understanding of dough rheology during processing is crucial in the bakery industry, since quality attributes of the final product are influenced by those properties. In this study, we investigated the effects of xylanase, α-amylase and cellulase on the rheological properties of bread dough enriched in oat bran. A DoughLAB was used to measure the mixing characteristics of dough. According to the results, adding a single enzyme did not significantly affect the water absorption, development time, or stability of oat bran dough. In contrast, when blended enzymes were used at high concentrations (10, 120, and 60 ppm), the water absorption, development time, and stability of the oat bran dough were significantly reduced compared to using the single enzyme (62.1%, 7.1 and 6.6 min). It was found that combining α-amylase, xylanase and cellulase resulted in better extensibility and stickiness (16.5 mm and 60.8 g) of oat bran dough than using these enzymes individually. As a result, α-amylase, xylanase and cellulase complemented each other in determining the rheology of bread dough.

Acidic polysaccharides from black ear and silver ear mushrooms modulated the release and transport of glucose from gelatinised sorghum starch during digestion.

This study investigated the ability of acidic polysaccharides from Auricularia auricula-judae (AAP) and Tremella fuciformis (TFP) mushrooms to modulate starch digestion and absorption. Gelatinised sorghum starch was used as starch-rich material, and its digestion and glucose transport were determined through in vitro digestion/Caco-2 cells model. Results showed that fortification with 0.6% AAP/TFP increased the proportion of high molecular weight α-dextrin and delayed glucose diffusion from digested starch gels. Gelatinisation of sorghum starch with AAP and TFP reduced the amount of transported glucose by 34.2% and 38.7%, respectively. This reduction was related to the inhibition of AAP/TFP on α-glucosidase and the difficulty in the hydrolysis of high molecular weight maltooligosaccharides. The potential bonding of AAP/TFP to glucose transporter (SGLT1) also impeded glucose transport. The findings suggest that AAP/TFP could act as natural hypoglycaemic agents used in starch-based foods and provide a better understanding of the hypoglycaemic mechanism of mushroom polysaccharides.

Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread.

The present study investigates the individual and interactional effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bread (CSB) incorporated with 15% oat bran. As a result, the single enzyme can significantly improve the specific volume and texture of CSB. Compared to the single enzyme, the combined enzymes improved the specific volume of CSB up to the highest value (2.51 mL/g) and decreased the hardness to the minimum value (233.61 g) when the concentration was 6, 70 and 35 ppm. With respect to chemical and nutritional properties, the addition of single enzyme had no great changes, while the combined enzymes (6, 70 and 35 ppm) significantly (p < 0.05) decreased the total starch from 37.52 to 34.11% and hence increased the area under the reducing sugar release curve during 2 h in vitro digestion (AUC) from 344.61 to 371.26. Consequently, enzymes combination can significantly improve the quality of oat bran CSB whereas reduce the nutritional value of oat bran CSB.

Impact of Green Extraction on Curcuminoid Content, Antioxidant Activities and Anti-Cancer Efficiency (In Vitro) from Turmeric Rhizomes (Curcuma longa L.).

Turmeric (Curcuma longa L.) powder is widely used as a spice and seasoning in Asian countries. This study investigated the effect of turmeric extracts on the anticancer activity of Huh7 and HCT 116 cells. The curcumin bioactive compounds were extracted using various methods such as microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE) and traditional extraction (TDE). The yield of dried extracts from MAE was found to be the highest at 17.89%, followed by UAE and TDE, with 11.34% and 5.54%, respectively. Antioxidant activities such as TPC, DPPH and FRAP from MAE were higher than those of UAE and TDE. The total curcuminoid contents from the novel extractions were higher than those from traditional extraction methods. For instance, curcuminoid contents from MAE, UAE and TDE were 326.79, 241.17 and 215.83 mg/g, respectively. Due to having the highest bioactive compounds and extraction yield, turmeric extract from MAE was used to investigate the potential anticancer properties. The extract showed significant cytotoxic potential against the human liver (Huh7) and human colon (HCT116) cell lines, in concentrations ranging from 31.25 to 1000.00 µg/mL. Turmeric extracts using MAE have potential anticancer effects on Huh7 and HCT116 cells. This study serves as scientific data for the chemotherapeutic properties of turmeric extracts and their use as functional ingredients.

Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach.

This study reports the digestibility and nutritional quality of pasta made from durum wheat semolina which was partially substituted by puree, juice or pomace from spinach and red cabbage. The results show that 10% substitution of semolina with red cabbage pomace and spinach pomace, 1% substitution of spinach juice, and 2% substitution of spinach puree significantly reduced the area under the curve of the in vitro starch digestion. This reduction was due to a combined effect of decreased starch content, increased dietary fibre content and inhibition of α-amylase caused by vegetable material addition. Total phenolic content (TPC) and antioxidant capacity increased significantly on raw, cooked and digested samples of vegetable fortified pasta compared to control. The ß-carotene content of spinach pasta (raw, cooked, and digested) was also higher than that of control. At the 1% substitution level, the juice was more efficient in improving the antioxidant capacity of resultant pasta compared to puree or pomace.

Prediction of banana maturity based on the sweetness and color values of different segments during ripening.

To predict the maturity of bananas, the present study used non-destructive methods to analyze changes in the sweetness and color of the stalks, middles, and tips of bananas during ripening. The results indicated that the respective maturation of these three segments did not occur simultaneously, as indicated by the differential enzyme activity and gene expression levels recorded in these segments. A principal component analysis and cluster plots were used to review the classification of banana maturity, highlighting that banana maturation can be divided into six stages. Two distinct maturity prediction algorithms were established using random forest, artificial neural network, and support vector machines, and they also indicated that dividing the maturity of bananas into six stages was adequate. These findings contribute to the development of quality evaluation and of a rapid grading system for processing, which improves the quality and sale of banana fruits and the related processed products.

Phenolic Release during In Vitro Digestion of Cold and Hot Extruded Noodles Supplemented with Starch and Phenolic Extracts.

Dietary phenolic compounds must be released from the food matrix in the gastrointestinal tract to play a bioactive role, the release of which is interfered with by food structure. The release of phenolics (unbound and bound) of cold and hot extruded noodles enriched with phenolics (2.0%) during simulated in vitro gastrointestinal digestion was investigated. Bound phenolic content and X-ray diffraction (XRD) analysis were utilized to characterize the intensity and manner of starch-phenolic complexation during the preparation of extruded noodles. Hot extrusion induced the formation of more complexes, especially the V-type inclusion complexes, with a higher proportion of bound phenolics than cold extrusion, contributing to a more controlled release of phenolics along with slower starch digestion. For instance, during simulated small intestinal digestion, less unbound phenolics (59.4%) were released from hot extruded phenolic-enhanced noodles than from the corresponding cold extruded noodles (68.2%). This is similar to the release behavior of bound phenolics, that cold extruded noodles released more bound phenolics (56.5%) than hot extruded noodles (41.9%). For noodles extruded with rutin, the release of unbound rutin from hot extruded noodles and cold extruded noodles was 63.6% and 79.0%, respectively, in the small intestine phase, and bound rutin was released at a much lower amount from the hot extruded noodles (55.8%) than from the cold extruded noodles (89.7%). Hot extrusion may allow more potential bioaccessible phenolics (such as rutin), further improving the development of starchy foods enriched with controlled phenolics.

Effects of extrusion processing on the bioactive constituents, in vitro digestibility, amino acid composition, and antioxidant potential of novel gluten-free extruded snacks fortified with cowpea and whey protein concentrate.

This study aimed to develop novel gluten-free snacks from rice flour, cowpea and whey protein concentrate (WPC) enriched with bioactive and antioxidant properties. The effects of extrusion on bioactive compounds (sucrose-galactosyl oligosaccharides, insoluble dietary fibre, resistant starch, phytic acid, trypsin inhibitory activity), protein digestibility, amino acid composition, total phenolic content and antioxidant properties were evaluated by comparing raw formulations and extruded snacks. Rice flour (100%) was used as a control. Extrusion increased the oligosaccharides (2-3 fold) and resistant starch (1-3 fold), whereas the insoluble fibre content was not significantly affected. Extrusion increased in vitro protein digestibility (p < 0.05) and amino acid composition in snacks. Extruded and raw samples enriched with cowpea and WPC had an increase in total phenolic content (TPC) and antioxidant activity. Extrusion significantly reduced the TPC and antioxidant properties of extruded snacks compared to their raw counterparts. The results obtained in this study respond to the growing interest of the food industry to cater to consumer demand for healthy novel gluten-free expanded snacks with bioactive compounds.

In vitro digestion characteristics of cereal protein concentrates as assessed using a pepsin-pancreatin digestion model.

An alkaline extraction method has been used in many studies to extract total protein from cereal samples. Wheat bran protein concentrate (WBPC), oat bran protein concentrate (OBPC), and barley protein concentrate (BPC) were prepared by alkaline extraction and isoelectric precipitation to study their functional and nutritional properties. The three protein concentrates were hydrolysed by an in vitro pepsin-pancreatin digestion model. Their digestibility (%) and degree of hydrolysis (DH%) were evaluated, and SDS-PAGE electrophoresis was used to illustrate the protein and peptides patterns. The change of the particle sizes and the release of the essential amino acids was followed during the digestion process. The in vitro digestibility of WBPC, OBPC and BPC was 87.4%, 96.1% and 76.9%, respectively. The DH% of protein concentrates were between 50 and 60%. The change of the particle size distribution values Dv(50) was assumed to be related to protein aggregations during the digestion. The protein fractions were identified and the degradation during the digestion and were analysed by SDS-PAGE; the gels of WBPC and OBPC digestion showed virtually complete degradation whereas the intensive bands of undigested protein were presented for BPC. The generation of the free amino acids and short chain peptides were significantly higher at the end of the intestinal digestion compared to the stages of before and after gastric digestion. Higher content of the deficient amino acids such as lysine and threonine were found comparing to the level of deficient amino acids in cereal grains but does not meet the daily recommended intake.

Impact of functional vegetable ingredients on the technical and nutritional quality of pasta.

Pasta is a popular staple food around world. This makes pasta a great vehicle for delivering functional ingredients. This article reviews the popular functional ingredients - cereals, pseudocereal, legumes and vegetables, that are used to enrich pasta. The influence of these functional ingredients, additives and cooking process on pasta's nutritional, technical and sensory properties is summarized. This article focusses on the effects of different forms of these ingredients on the quality of cereal foods. Such as carrot juice pasta has a superior technical quality than carrot flour pasta. As far as can be established there are very few articles examining the effects of different forms of ingredients on pasta. Puree or liquid form raw vegetable materials offfers a better option than conventional powder form to add to semolina to produce functional pasta with superior technical quality and improved nutritional value.

Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch.

We investigated the effects of different concentrations of whey protein isolate (WPI) on oat starch characteristics in terms of pasting, thermal, and structural properties. The pasting properties of the starch showed that hot paste viscosity increased with the addition of WPI in the system, and relative breakdown decreased. Thermal analysis showed a significant effect of WPI on oat starch by increasing the peak temperature of differential scanning calorimeter endotherms. The X-ray diffraction and Fourier transform infrared spectroscopy studies revealed that WPI increased the ordered structuration of starch paste, as evident by an increase in relative crystallinity; in addition, a decrease in infrared bands at 1,024 cm-1 and 1,080 cm-1 suggested decreased gelatinization of oat starch granules. Overall, WPI at different concentrations affected the oat starch gelatinization properties.