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1.
Food Chem ; 302: 125141, 2020 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-31416000

RESUMO

Four jams were made using two wild species of Physalis spp., two containing seeds (P1WS and P2WS) and two without seeds (P1WHS and P2WHS). Physicochemical, nutraceutical and rheological properties of the jams were determined and a sensory evaluation made. P1WS and P2WS jams had lower carbohydrates contents, reducing sugars and calories, and higher fiber contents than P1WHS and P2WHS. The presence of seeds in the jams increased phenols and flavonoids. However, the seedless jams had better sensory acceptance. The dynamic rheological testing indicated a gel-like behavior (G'>G'') in whole jams. Also, shearing flow testing showed shear-thinning and thixotropic behaviors, which are shared characteristics with others fruit jams, such as mango or gabiroba. The presence of seeds in the jam affected directly yield stress, apparent viscosity, hysteresis area, and viscoelastic parameters, which were described in the sensory analysis as a "less desirable texture". The use of seeds from wild species of Physalis spp., increased the nutritional value of jam. However, it would be necessary to improve consumer acceptance through technological processes prior to marketing.


Assuntos
Suplementos Nutricionais/análise , Manipulação de Alimentos , Frutas/química , Physalis/química , Reologia , Sementes/química , Paladar , Fibras na Dieta/análise , Flavonoides/análise , Valor Nutritivo , Fenóis/análise , Viscosidade
2.
Food Chem ; 302: 125332, 2020 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-31404871

RESUMO

Wheat bran (WB) was treated using xylanase and arabinofuranosidase from Thermotoga maritima and added to steamed breads on 15% flour weight basis. The antioxidant capacity and water and oil retention capacity of brans were increased while their soluble xylooligosaccharides and phenolic acids content were increased. Two enzymes treatment was found to be more effective in decreasing the resistance to extension, softening degree, water absorption and development time, and in increasing the extensibility, stability time, porosity and sensorial characteristics of the steamed breads. Two enzymes treatment had significantly (P < 0.05) greater specific volume, springiness and cohesiveness and lower crumb firmness, gumminess, chewiness than single enzyme treatment. All results highlighted that combination of xylanase and arabinofuranosidase can improve the degrees hydrolysis of WB and its soluble AX xylooligosaccharides produced, having a synergetic effect on the dough rheology and nutritional and quality characteristics of steamed bread.


Assuntos
Pão , Fibras na Dieta , Endo-1,4-beta-Xilanases/química , Glicosídeo Hidrolases/química , Antioxidantes/análise , Antioxidantes/química , Fibras na Dieta/análise , Farinha , Qualidade dos Alimentos , Humanos , Hidrólise , Valor Nutritivo , Reologia , Vapor , Paladar , Triticum
3.
Food Chem ; 302: 125326, 2020 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-31416003

RESUMO

Ruminant meat is considered an excellent source of proteins, dietary fatty acids and essential minerals. Grilling is a popular cooking method; however, the high temperatures employ could modify the grilled meat quality and safety. In this study, the effects of novel beer-based marinades infused with herbs and spices on the quality, safety, and sensory perception of grilled beef and moose meat is examined. Unmarinated meat showed high content of volatile lipid oxidation and Maillard reaction products compared to the marinated samples, which contained higher number and abundance of terpenes and sulfur based compounds. Strong relationships between Maillard products and heterocyclic amines formation, as well as between volatile terpenes and the lipophilic antioxidant activity, were observed in the grilled meats. The findings suggest the unfiltered beer-based marinades were effective in reducing lipid oxidation and Maillard reaction compounds formation, while improving the nutritional quality, safety and sensory preference of grilled ruminant meats.


Assuntos
Cerveja , Culinária/métodos , Carne , Ruminantes , Adolescente , Adulto , Aminas/análise , Aminas/química , Animais , Bovinos , Qualidade dos Alimentos , Cromatografia Gasosa-Espectrometria de Massas , Compostos Heterocíclicos/análise , Temperatura Alta , Humanos , Reação de Maillard , Carne/análise , Pessoa de Meia-Idade , Valor Nutritivo , Carne Vermelha , Especiarias , Paladar , Compostos Orgânicos Voláteis/análise
4.
Food Chem ; 302: 125338, 2020 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-31434027

RESUMO

This study was designed to evaluate the baking performances of 25 edible dry bean (Phaseolus vulgaris L.) varieties and to investigate correlations among cookie features and rapid test indices (i.e., water and lactic acid retention capacities, oil binding capacity and Rapid Visco Analyzer indices). Two bean powder particle sizes (≤0.5 mm, ≤1.0 mm) were investigated. Cookies were evaluated in terms of nutritional, geometrical and textural properties. Bean powders doubled the amount of cookie protein and increased cookie resistant starch content. Baking potential varied according to bean genotype and powder particle size: coarse powders resulted in larger (+26%) and thinner (-19%) cookies characterized by easier breaking texture (fracture strengths of 41-157 vs. 48-226 kPa for fine powders). Water retention and oil binding capacities and pasting properties significantly (p < 0.05) correlated with cookie features. In conclusion, these accumulated findings can be used in designing value-added traditional and gluten-free cookies.


Assuntos
Phaseolus/química , Pós/química , Culinária , Dieta Livre de Glúten , Farinha , Ácido Láctico/análise , Ácido Láctico/química , Valor Nutritivo , Tamanho da Partícula , Amido/análise , Água/análise , Água/química
5.
Zhongguo Zhong Yao Za Zhi ; 44(15): 3226-3232, 2019 Aug.
Artigo em Chinês | MEDLINE | ID: mdl-31602876

RESUMO

Ophiopogon japonicus is one of the commonly used medicines,and it has gradually become a therapeutic food for people's daily health care. O. japonicus in Sichuan province is the famous Dao-di herbs in Sichuan province,and is mainly produced in Santai county,Sichuan province. With the unique geographical advantage,Santai county plans to declare the new food raw materials of O. japonicus based on the geographical indication products( Fu Cheng O. japonicus),so it is necessary to analyze and evaluate the nutritional components of O. japonicus in Santai county. The experimental results showed that the content of the nutrients was characterized by low fat,high polysaccharide,high potassium and high vitamin B2,which can be developed as new food raw materials.


Assuntos
Nutrientes/análise , Valor Nutritivo , Ophiopogon/química , China , Medicamentos de Ervas Chinesas , Raízes de Plantas/química , Polissacarídeos/análise , Potássio/análise , Riboflavina/análise
6.
Rev Fac Cien Med Univ Nac Cordoba ; 76(3): 148-153, 2019 08 29.
Artigo em Espanhol | MEDLINE | ID: mdl-31465181

RESUMO

Introduction: It is recommended to limit the consumption of sodium to 2 g / day and consume 25 g / 2000 kcal of fiber. Baked and cookies are the key food-vehicle to achieve these recommendations. x Objective: To evaluate the acceptability of the optimal healthy bread with nutritional information in a breakfast, teatime or snack (DMC) in real consumption situation. Methodology: In the offices of the Faculty of Medicine, a tray was delivered with: infusions, sweeteners, milk powder, jams, healthy bread, commercial orange juice and nutritional information to be consumed by participants as DMC. 100 students, teachers and non-teachers performed the acceptance test of different components of the tray using a scale of 1 (dislike very much) to 10 (like very much), they answered demographic data, what was your DM C, amount of bread consumed and the price they would pay for it. Results: 43.4% consumed the tray for teatime. Most consumed infusion: coffee. 100% consumed the bread and 91% accompanied it with jam. The average value of acceptability was 8.57 ± 1.44 without significant differences by age, sex or Body Mass Index. 76% consumed at least 3/4. The average price they were willing to pay was $ 54.65 / kilo ±12.32 (reference French bread $ 50 / kilo). The average scores of acceptability were: 8.82±1.27 for presentation of the tray, 8.53±1.43 of the DMC consumed and 8.17±2 of the commercial orange juice. Conclusions: The acceptability of the bread in real situation of consumption was very good, being an effective strategy to reduce the ingestion of NaCl and increase the fiber.


Assuntos
Dieta Hipossódica/métodos , Comportamento Alimentar/fisiologia , Dieta Saudável/métodos , Valor Nutritivo , Adolescente , Adulto , Argentina , Índice de Massa Corporal , Pão , Estudos de Coortes , Comportamento do Consumidor , Estudos Transversais , Inquéritos sobre Dietas , Fibras na Dieta , Ingestão de Energia , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Estado Nutricional , Cloreto de Sódio na Dieta , Inquéritos e Questionários , Adulto Jovem
7.
Food Chem ; 301: 125261, 2019 Dec 15.
Artigo em Inglês | MEDLINE | ID: mdl-31377618

RESUMO

Some Eastern Asian countries deem pufferfish - especially its muscle - a culinary delight. Herein, molecular mass fingerprinting of soups prepared by Takifugu flavidus, Takifugu obscurus and Takifugu rubripes was established via matrix-assisted laser desorption/ionization - mass spectrometry (MALDI MS). Soup samples were directly analyzed by MALDI MS to collect mass spectra within 0-700 Da in a quick way, followed by principal component analysis to distinguish the different soups and to find out the distinctive compounds among the soups. High performance liquid chromatography - tandem MS (HPLC-MS/MS) was applied to identify the compounds. Nineteen compounds were identified from the HPLC-MS/MS data by using METLIN database. Through literature mining, we found that these compounds are closely related to the flavor, nutrition, and safety of pufferfish soups. This method can also be used as a facile way to distinguish between different pufferfish fillets when morphological characters have been damaged or destroyed.


Assuntos
Análise de Alimentos/métodos , Inocuidade dos Alimentos , Metabolômica , Valor Nutritivo , Espectrometria de Massas por Ionização e Dessorção a Laser Assistida por Matriz , Paladar , Tetraodontiformes/metabolismo , Animais , Culinária , Análise de Componente Principal
8.
Food Chem ; 299: 125116, 2019 Nov 30.
Artigo em Inglês | MEDLINE | ID: mdl-31295637

RESUMO

The effects of exogenous melatonin treatment on the enzymatic browning and nutritional quality of fresh-cut pear fruit were investigated. Fresh-cut fruit soaked with 0, 0.05, 0.1 and 0.5 mM melatonin were stored at 4 °C. Our results showed that 0.1 mM melatonin treatment was optimal for reducing the surface browning and maintaining the titratable acidity of the fresh-cut fruit, which significantly decreased MDA and H2O2 contents and the growth of microorganism, enhanced total phenolic content and antioxidant capacity, and delayed the reduction of ascorbic acid. Furthermore, melatonin treatment at 0.1 mM decreased the expression of genes involving in enzymatic browning pathway including POD, PPO1, PPO5 and LOX1, and reduced PPO activity. Moreover, this treatment increased the expression of PAL and CHS, and enhanced PAL and CHS activities. These results showed that melatonin treatment might be a promising strategy to alleviate browning and improve the nutritional quality of fresh-cut pear fruit.


Assuntos
Frutas/efeitos dos fármacos , Melatonina/farmacologia , Valor Nutritivo , Pyrus/efeitos dos fármacos , Antioxidantes/análise , Antioxidantes/metabolismo , Ácido Ascórbico/análise , Ácido Ascórbico/metabolismo , Armazenamento de Alimentos , Frutas/química , Frutas/metabolismo , Frutas/microbiologia , Regulação da Expressão Gênica de Plantas/efeitos dos fármacos , Peróxido de Hidrogênio/análise , Peróxido de Hidrogênio/metabolismo , Malondialdeído/análise , Malondialdeído/metabolismo , Fenóis/análise , Pyrus/química , Pyrus/genética , Pyrus/metabolismo
9.
J Sci Food Agric ; 99(14): 6287-6295, 2019 Nov.
Artigo em Inglês | MEDLINE | ID: mdl-31259417

RESUMO

BACKGROUND: Cowpea (Vigna unguiculata L. Walph) is predominantly consumed in the North and Northeast regions of Brazil, and its biofortification with iron seeks to reduce the high prevalence of iron deficiency anemia in these regions. It is commonly eaten cooked; however, in the germinated form, it can improve nutritional quality by reducing the antinutritional factors and consequently improving the bioavailability of elements. The present study aimed to determine the physico-chemical characteristics, bioaccessibility and bioavailability of iron in biofortified germinated cowpea. RESULTS: There was no statistical difference between the germinated and cooked beans with regard to centesimal composition. Germinated beans had phytates and tannins similar to cooked beans. The phytate-iron molar ratio for all groups did not present a statistical difference (cooking 3.58 and 3.41; germinated 3.94 and 3.51), nor did the parameters evaluating in vivo iron bioavailability. Total phenolics was higher in the germinated group (cooking 0.56 and 0.64; Germinated 2.05 and 2.45 mg gallic acid kg-1 ). In vitro bioaccessibility of iron of germinated beans presented higher values (P ≤ 0.05) compared to cooked beans. There was higher expression of divalent metal transporter-1 in biofortified and germinated beans. CONCLUSION: The iron bioavailability from the biofortified and germinated beans was comparable to ferrous sulfate. Germination can be considered as an alternative and efficient method for consuming cowpea, presenting good iron bioaccessibility and bioavailability. © 2019 Society of Chemical Industry.


Assuntos
Ferro/metabolismo , Sementes/crescimento & desenvolvimento , Vigna/metabolismo , Animais , Disponibilidade Biológica , Culinária , Alimentos Fortificados/análise , Germinação , Ferro/análise , Masculino , Valor Nutritivo , Ácido Fítico/análise , Ácido Fítico/metabolismo , Ratos , Ratos Wistar , Sementes/química , Sementes/metabolismo , Vigna/química , Vigna/crescimento & desenvolvimento
10.
Food Chem ; 299: 125099, 2019 Nov 30.
Artigo em Inglês | MEDLINE | ID: mdl-31299513

RESUMO

Applying methyl jasmonate can mimic the defense response to insect damage in broccoli and enhances the production of glucosinolates, especially inducible indolyl GS-neoglucobrassicin. Previous studies have suggested that glucosinolates and their hydrolysis products are anti-carcinogenic. Therefore, MeJA treatment may increase the nutritional quality of broccoli. However, there are few reports on the sensory evaluation and consumer acceptance of MeJA-treated broccoli. In this study, an untrained consumer panel could not detect any taste differences between steamed MeJA-treated and untreated broccoli, even though the steamed MeJA-treated broccoli contained 50% more glucosinolates than untreated broccoli. The partial least square-regression model suggested that neoglucobrassicin-derived hydrolysis compounds were the major metabolites that determined overall preference for raw MeJA-treated broccoli potentially due to their potential negative sensory qualities. The results imply that MeJA treatment can increase the nutritional quality of broccoli without sacrificing taste in precooked meals or frozen vegetables.


Assuntos
Acetatos/farmacologia , Brassica/efeitos dos fármacos , Brassica/metabolismo , Comportamento do Consumidor , Ciclopentanos/farmacologia , Glucosinolatos/metabolismo , Oxilipinas/farmacologia , Adolescente , Adulto , Feminino , Glucosinolatos/análise , Humanos , Hidrólise , Indóis/metabolismo , Análise dos Mínimos Quadrados , Masculino , Pessoa de Meia-Idade , Valor Nutritivo , Vapor , Paladar
11.
J Agric Food Chem ; 67(28): 7986-7994, 2019 Jul 17.
Artigo em Inglês | MEDLINE | ID: mdl-31282158

RESUMO

Compositional analyses were performed on samples of rice grain, straw, and derived bran obtained from golden rice event GR2E and near-isogenic control PSBRc82 rice grown at four locations in the Philippines during 2015 and 2016. Grain samples were analyzed for key nutritional components, including proximates, fiber, polysaccharides, fatty acids, amino acids, minerals, vitamins, and antinutrients. Samples of straw and bran were analyzed for proximates and minerals. The only biologically meaningful difference between GR2E and control rice was in levels of ß-carotene and other provitamin A carotenoids in the grain. Except for ß-carotene and related carotenoids, the compositional parameters of GR2E rice were within the range of natural variability of those components in conventional rice varieties with a history of safe consumption. Mean provitamin A concentrations in milled rice of GR2E can contribute up to 89-113% and 57-99% of the estimated average requirement for vitamin A for preschool children in Bangladesh and the Philippines, respectively.


Assuntos
Oryza/genética , Plantas Geneticamente Modificadas/química , Sementes/química , Aminoácidos/análise , Aminoácidos/metabolismo , Bangladesh , Ácidos Graxos/análise , Ácidos Graxos/metabolismo , Alimentos Geneticamente Modificados , Engenharia Genética , Valor Nutritivo , Oryza/química , Oryza/metabolismo , Filipinas , Proteínas de Plantas/genética , Proteínas de Plantas/metabolismo , Plantas Geneticamente Modificadas/genética , Plantas Geneticamente Modificadas/metabolismo , Provitaminas/análise , Provitaminas/metabolismo , Sementes/genética , Sementes/metabolismo , Vitamina A/análise , Vitamina A/metabolismo , beta Caroteno/análise , beta Caroteno/metabolismo
12.
Food Chem ; 297: 124983, 2019 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-31253271

RESUMO

To improve the industrial application of wheat bran insoluble dietary fiber (W-IDF), three modification methods (carboxymethylation, complex enzymatic hydrolysis, and ultrafine comminution) were compared on the basis of structural, physicochemical, functional, and antioxidant properties of W-IDF. FT-IR, DSC and SEM analysis showed that modifications contributed to alteration in morphology and arrangement of chemical bonds in W-IDF. Carboxymethylation effectively improved the water retention (WRC), water swelling (WSC), and glucose adsorption capacities (GAC); complex enzymatic hydrolysis greatly improved the oil retention (ORC), GAC, and nitrite ion adsorption capacities (NIAC). Although ultrafine comminution reduced the WRC and ORC, while positively influenced the GAC and NIAC. Moreover, total phenol content, total antioxidant capacity, DPPH radical scavenging capacity, Fe2+ chelating capacity and total reducing power were improved in modified W-IDF. Our results confirmed that carboxymethylation can improve the nutritive quality and sensory properties of W-IDF (nutritive ingredient) in food products.


Assuntos
Antioxidantes/análise , Fibras na Dieta/análise , Complexos Multienzimáticos/metabolismo , Triticum/química , Adsorção , Antioxidantes/metabolismo , Fenômenos Químicos , Fibras na Dieta/metabolismo , Glucose/metabolismo , Hidrólise , Metilação , Valor Nutritivo , Silicones
13.
Food Chem ; 297: 124988, 2019 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-31253285

RESUMO

Agaricus blazei, Auricularia fuscosuccinea and Pleurotus albidus mycelia were obtained in solid-state cultivation (SSC), using grains (brown rice, canjica corn and wheat) as raw material. Colonized grain flours were analysed for their nutritional, physical and physico-chemical characteristics and biological activity in vitro. Wheat flour with P. albidus showed higher values for protein (18.34 g/100 g), ergosterol (0.60 mg/g), mycelial biomass (183 mg/g) and total amino acids (58.34 mg/g). Corn flour with A. fuscosuccinea showed the highest total phenolic content (2.38 mg GAE/g), antioxidant activity in the 1,1-diphenyl-2-picrylhydrazyl (DPPH) (8.90 µmol TEAC/g) and 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (16.52 µmol TEAC/g) assay. Wheat flour with P. albidus were more effective at inhibiting of pancreatic lipase (74.5%) and of α-glucosidase (98.2%). In conclusion, grains colonized by macrofungi mycelia through SSC can enrich the nutritional value and the biological activity of the flours, which presents a potential for functional foods.


Assuntos
Agaricus/fisiologia , Farinha/análise , Valor Nutritivo , Pleurotus/fisiologia , Aminoácidos/química , Antioxidantes/química , Biomassa , Ergosterol/análise , Lipase/antagonistas & inibidores , Lipase/metabolismo , Oryza/metabolismo , Fenóis/análise , Triticum/metabolismo , Zea mays/metabolismo , alfa-Glucosidases/química , alfa-Glucosidases/metabolismo
14.
J Environ Manage ; 244: 453-461, 2019 Aug 15.
Artigo em Inglês | MEDLINE | ID: mdl-31154108

RESUMO

Biogas slurry (BS) is a main byproduct of biogas production that is commonly used for agricultural irrigation because of its abundant nutrients and microelements. However, direct application of BS may cause quality decline and nitrate and heavy metal accumulation in crops. To address this issue, a microalgae culture experiment and an irrigation experiment were performed to evaluate the removal efficiencies of nutrients and heavy metals from diluted BS by microalgae Scenedesmus sp. and to investigate the effects of irrigation with microalgae-treated BS (MBS-25, MBS-50, MBS-75, and MBS-100) on nutritional quality, oxidation resistance, and nitrate and heavy metal residues in Chinese cabbage. After 8 days of continuous culture, a ratio of 1/1 for BS/tap water mixture (BS-50) was the optimal proportion for microalgal growth (3.73 g dry cell L-1) and efficient removal of total nitrogen (86.1%), total phosphorus (94.3%), COD (87.5%), Cr (50%), Pb (60.7%), and Cd (59.7%). The pH in MBS-50 medium recovered to the highest level in a shorter period of time and accelerated the gas stripping of ammonia nitrogen and the formation of insoluble phosphate and metals, which partly contributed to the high removal efficiencies. MBS irrigation significantly promoted crop growth; improved nutritional quality, edible taste, and oxidation resistance; and reduced nitrate and heavy metal residues in Chinese cabbage at a large scale. Therefore, microalgae culture was beneficial to reduce negative impacts of BS irrigation in crop growth and agricultural product safety. This study may provide a theoretical basis for the safe utilization of BS waste in agricultural irrigation.


Assuntos
Brassica , Metais Pesados , Microalgas , Biocombustíveis , Valor Nutritivo
15.
Food Chem ; 297: 124940, 2019 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-31253269

RESUMO

This study aimed to evaluate the effect of boiling seeds of three cowpea (Vigna unguiculata) varieties on nutrient ileal and total tract digestibilities in rats and in vitro hindgut production of short-chain fatty acids (SCFAs). Boiling influenced nutrient ileal and total tract digestibilities, and production of SCFAs (P < 0.05), but its effect was in general cowpea specific. For instance, boiling increased the apparent ileal proline digestibility of red-hulls cowpea only (P < 0.05), while it only increased the apparent total tract cellulose digestibility of pink-hulls cowpea (P < 0.05). White-hulls cowpea had in general higher nutrient apparent ileal and total tract digestibilities (P < 0.05). For instance, white-hulls cowpea had greater (+2.6% units) apparent total tract dry matter digestibility than pink- and red-hulls cowpeas (P < 0.05). In conclusion, boiling influenced several parameters relate to the nutritional value of the cowpeas, but its effect was specific for each cowpea variety. White-hull cowpea had the highest nutritional value.


Assuntos
Valor Nutritivo , Vigna/metabolismo , Animais , Culinária , Dieta , Ácidos Graxos Voláteis/metabolismo , Trato Gastrointestinal/anatomia & histologia , Temperatura Alta , Íleo/metabolismo , Masculino , Ratos , Ratos Wistar , Sementes/metabolismo
16.
Plant Foods Hum Nutr ; 74(3): 342-349, 2019 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-31177359

RESUMO

Dry beans (Phaseolus vulgaris L.) are a nutrient dense food rich in protein, dietary fiber, minerals, and folate. Consumption of dry beans is relatively low in the United States and this may be due in part to the lack of diversity in bean products beyond whole seeds. Products that incorporate beans in new forms, such as flours, offer the potential to increase dry bean utilization. In this study whole dry beans were milled into flour and used to make gluten free fresh pastas. Six bean varieties each from a different market class (white kidney, navy, otebo, cranberry, dark red kidney and black) were made into pasta. Their consumer appeal was compared to fresh wheat pasta and their nutritional value was compared to fresh wheat pasta and whole boiled beans. The dry bean pastas were nutritionally superior to wheat pasta with higher protein, ash, resistant starch and protein digestibility corrected amino acid score (PDCAAS) as well as lower total starch content. While consumers preferred the flavor, texture and appearance of the wheat pasta to the dry bean pasta, 36% of participants said they would definitely or probably purchase the dry bean pastas from the light colored beans. There was some loss of nutritional value of bean pasta vs. whole boiled beans but this can mostly be attributed to the bean pasta being 90% bean. These results suggest that single variety fresh dry bean pastas have commercial potential in the U.S. as healthy gluten free pasta options.


Assuntos
Comportamento do Consumidor , Fibras na Dieta/análise , Farinha/análise , Valor Nutritivo , Phaseolus/química , Humanos , Sementes/química , Amido/análise , Paladar , Triticum/química
17.
Food Chem ; 295: 341-349, 2019 Oct 15.
Artigo em Inglês | MEDLINE | ID: mdl-31174767

RESUMO

The inclusion of edible wild plants in human diet has been receiving an increasing attention, as they represent an easily accessible source of nutrients, vitamins and antioxidants. In this work, the leaves of Umbelicus rupestris (Salisb.) Dandy, an edible species for which only scarce data is available in literature, were thoroughly evaluated for its nutritional profile, chemical characterization and bioactive properties. Being considered a succulent plant, the leaves revealed a very high content of moisture, with several beneficial compounds, including omega-3 polyunsaturated fatty acids, tocopherols and different polyphenols. A total of twelve flavonoids, three phenolic acids and one phenylpropanoid glucoside were identified in the decoction and/or hydroethanolic extracts, with most of them being described for the first time in this plant. Both extracts showed antioxidant activity and potential to inhibit some of the assayed bacteria, while not presenting cytotoxic effects on a non-tumour primary cell culture.


Assuntos
Magnoliopsida/química , Valor Nutritivo , Plantas Comestíveis/química , Antioxidantes/análise , Flavonoides/análise , Hidroxibenzoatos/análise , Extratos Vegetais/análise , Extratos Vegetais/química , Folhas de Planta/química , Polifenóis/análise , Portugal , Tocoferóis/análise
18.
Food Chem ; 295: 423-431, 2019 Oct 15.
Artigo em Inglês | MEDLINE | ID: mdl-31174778

RESUMO

Effects of natural phenolics on the shelf life of dried scallop adductor muscle predicted by accelerated shelf life testing (ALST) combined with Arrhenius model were investigated. This allows the food industries to reliably and rapidly determine the shelf life of dried shellfish species treated with antioxidants. The shelf life of dried scallop adductor muscle treated with antioxidants of bamboo leaves (AOB) and tea polyphenols (TP) was more than 1.70-fold that of dried control scallop adductor muscle. Thus, the highly nutritional value of dried scallop adductor muscle, based on its lipid constituents, is maintained during storage. OXITEST method further confirmed the improvement of lipid stability of antioxidant treated dried scallop adductor muscle by protecting polyunsaturated fatty acids, especially eicosapentaenoic and docosahexaenoic acids, against autoxidation. Moreover, the natural phenolics employed effectively limited lipid oxidation by breaking the autoxidative chain reaction and/or inhibiting free radical formation in dried scallop adductor muscle during storage.


Assuntos
Armazenamento de Alimentos , Lipídeos/química , Pectinidae/química , Polifenóis/química , Frutos do Mar , Animais , Antioxidantes/química , Camellia sinensis/química , Ácidos Graxos Insaturados/análise , Ácidos Graxos Insaturados/química , Liofilização , Músculo Esquelético/química , Valor Nutritivo , Oxirredução , Folhas de Planta/química , Carbamilação de Proteínas , Sasa/química
19.
Food Chem ; 296: 150-159, 2019 Oct 30.
Artigo em Inglês | MEDLINE | ID: mdl-31202299

RESUMO

Sea fennel is an herbaceous aromatic and edible halophyte, naturally occurring in coastal areas of the Mediterranean basin. Besides its scientific interest as a salt-tolerant species it exhibits considerable nutritional value and economical potential. As sea fennel is distributed in maritime areas, where natural iodine is available in high concentrations, the aim of this study was to evaluate whether sea fennel has the potential to accumulate elevated iodine concentrations under cultivation. A biofortification experiment in a hydroponic system applying two forms of iodine, KI and KIO3 in different concentrations was set up and monitored using sophisticated targeted elementary and metabolite analysis. The biofortification potential and possible effects on nutritional value were investigated. This study revealed that both iodine forms increased the iodine content of sea fennel tissues. Nutritional and health promoting components, biomass production but also antioxidant potential were stable or even improved under the iodine treatments.


Assuntos
Apiaceae/metabolismo , Hidroponia/métodos , Iodo/química , Valor Nutritivo , Apiaceae/crescimento & desenvolvimento , Biofortificação , Biomassa , Carotenoides/análise , Carotenoides/isolamento & purificação , Cromatografia Líquida de Alta Pressão , Cromatografia Gasosa-Espectrometria de Massas , Extratos Vegetais/análise , Plântula/metabolismo , Compostos Orgânicos Voláteis/análise
20.
Plant Sci ; 285: 151-164, 2019 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-31203880

RESUMO

Enhancing the accumulation of essential mineral elements in cereal grains is of prime importance for combating human malnutrition. Biofortification by breeding holds great potential for improving nutrient accumulation in grains. However, conventional breeding approaches require element analysis of many grain samples, which causes high costs. Here we applied hyperspectral imaging to estimate the concentration of 15 grain elements (C, B, Ca, Cd, Cu, Fe, K, Mg, Mn, Mo, N, Na, P, S, Zn) in high-throughput in the wild barley nested association mapping (NAM) population HEB-25, comprising 1,420 BC1S3 lines derived from crossing 25 wild barley accessions with the cultivar 'Barke'. Nutrient concentrations varied largely with a multitude of lines having higher micronutrient concentration than 'Barke'. In a genome-wide association study (GWAS), we located 75 quantitative trait locus (QTL) hotspots, whereof many could be explained by major genes such as NO APICAL MERISTEM-1 (NAM-1) and PHOTOPERIOD 1 (Ppd-H1). The GWAS approach revealed exotic alleles that were able to increase grain element concentrations. Remarkably, a QTL linked to GIBBERELLIN 20 OXIDASE 2 (HvGA20ox2) significantly increased several grain elements without yield loss. We conclude that introgressing promising exotic alleles into elite breeding material can assist in improving the nutritional value of barley grains.


Assuntos
Grão Comestível/genética , Hordeum/genética , Produção Agrícola , Grão Comestível/crescimento & desenvolvimento , Estudo de Associação Genômica Ampla , Hordeum/crescimento & desenvolvimento , Hordeum/metabolismo , Valor Nutritivo/genética , Locos de Características Quantitativas/genética , Característica Quantitativa Herdável , Análise Espectral/métodos
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