Modification of Physiochemical and Techno-Functional Properties of Stink Bean (Parkia speciosa) by Germination and Hydrothermal Cooking Treatment.

Stink bean, Parkia speciosa, is recognized as a significantly underutilized legume with versatile utility and diverse benefits. However, information on the impact of different processing methods, such as germination and hydrothermal cooking, is scarce on stink beans (SBs). Therefore, the current research aimed to explore the efficacy of germination (G) and hydrothermal cooking (HTC) on the physiochemical properties, proximate composition, techno-functional properties, and antioxidant potential of SB flour. Furthermore, Fourier transform infrared spectroscopy (FTIR) and field emission scanning electron microscopy (FESEM) were employed to assess structural and morphological changes. The results revealed that the physiochemical properties of SB were significantly enhanced through processing, with more pronounced improvements observed during germination. Additionally, SBG exhibited a significantly higher protein content and lower fat content compared to SBHTC and stink bean raw (SBR). Moreover, techno-functional properties such as color intensity, least gelation concentration, and pasting properties were significantly improved in SBG compared to SBHTC and SBR. FTIR analysis of SBG and SBHTC indicated structural modifications in the lipid, protein, and carbohydrate molecules. FESEM examination revealed morphological changes in SBG and SBHTC when compared to SBR. Importantly, SBG exhibited higher antioxidant activity and total phenolic content in comparison to SBHTC and SBR. Therefore, processed SB flour can be incorporated and utilized in product development, highlighting its potential as a plant-based protein source for protein-rich breakfast bars and cookies.

Toxic Heavy Metals and Their Risk Assessment of Exposure in Selected Freshwater and Marine Fish in Thailand.

This study identified the levels of arsenic, cadmium, mercury, and lead in 15 species of commonly consumed fish in Thailand (7 freshwater species, 8 marine species), as well as the risk of these toxic elements for consumers. Inductively coupled plasma mass spectrometry (ICP-MS-MS) was used to identify toxic elements, while an exposure assessment was conducted by applying consumption amounts from the national food consumption survey to the toxic element contents in the fish samples. The results showed that the fish contained arsenic ranging from less than the limit of detection (LOD) to 8.51 mg/kg fresh weight (FW), cadmium ranging from the LOD to 0.04 mg/kg FW, and mercury ranging from the limit of quantitation (LOQ) to 0.38 mg/kg FW. Lead was found in small amounts (

Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of Parkia timoriana Bean Flours: An Underexplored Legume Species of Parkia Genera.

The present study was undertaken to analyze the impact of germination (NBG) and hydrothermal cooking (NBHTC) on the nutritional profile and physicochemical, functional and microstructural properties of Nitta bean (Parkia timoriana) (NBR) seeds. Results demonstrated that the highest crude protein and fat content could be found in NBG and NBHTC, whereas the ash content was significantly higher in NBG. Compared to NBHTC and NBR, NBG has higher emulsion capacity and stability, with values determined to be 58.33 ± 1.67 and 63.89 ± 2.67, respectively. In addition, the highest color intensity was also reported for NBG, followed by NBHTC and NBR. Likewise, NBG showed complete gel formation at a lower concentration (12 g/100 mL) than NBR flour (18 g/100 mL). Furthermore, structural changes in the lipid, protein, and carbohydrate molecules of NBG and NBHTC were evidenced by FTIR studies. Morphological changes were noticed in different samples during microscopic observations subjected to germination and hydrothermal treatment. In contrast to NBR and NBHTC, NBG showed the highest total polyphenol content, ORAC antioxidant, and DPPH radical scavenging activity, which demonstrated the potential utilization of Nitta bean flour as a natural plant-based protein source in food security product formulations.

Probabilistic Risk Assessment of Inorganic Arsenic via Consumption of Herbs Collected in Thailand.

Total and inorganic arsenic contents in ten commonly consumed Thai herbs, namely, bird's eye chili, cayenne pepper, celery, garlic, holy basil, kitchen mint, lemongrass, pepper, shallot, and sweet basil, were determined using atomic absorption spectrometry coupled with a hydride generation system (HG-AAS). Total arsenic contents in fresh herbs and lyophilized herbs ranged from 3.39 to 119 ng/g wet weight (wet wt) and from 41.0 to 156 ng/g dry weight (dry wt), respectively. Inorganic arsenic contents in fresh herbs and lyophilized herbs ranged from 2.09 to 26.9 ng/g (wet wt) and from 23.5 to 55.5 ng/g (dry wt), respectively. Percentages of inorganic arsenic to total arsenic in herbs ranged from 22.7 to 62.0%. High percentages of inorganic arsenic to total arsenic were found in celery, lemongrass and sweet basil. Total arsenic contents in the studied herbs were lower than the maximum limits of Thai and Chinese regulatory standards, set at 2,000 ng/g in foods (excluding aquatic animals and seafood) and 500 ng/g in fresh vegetables, respectively. Total and inorganic arsenic contents in the studied herbs were comparable to or lower than the levels found in other studies in the EU and China. Lifetime average daily dose (LADD) and cancer risk (CR) of inorganic arsenic exposure to commonly consumed herbs were evaluated using probabilistic risk assessment (PRA) by @RISK software version 6.0 of Palisade cooperation. All calculated LADD and CR values from all herbs did not exceed the acceptable levels. It can be concluded that there were very low cancer risks of inorganic arsenic exposure from the consumption of the studied herbs.