Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and dried potato peel varieties [Hermus (PPH) and Russet (PPR...Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and dried potato peel varieties [Hermus (PPH) and Russet (PPR)] were carried out. Consequently, WF was partially substituted by both potato peels (PP) at 5% - 20% to prepare mixtures for cupcake making. Approximate chemical composition and physical characteristics were determined. Rheological parameters of prepared formulas were assayed using Mixolab. Moreover, total phenolic compounds (TPC) and relative antioxidant activity (AOA) were evaluated. Quality parameters such as thiobarbituric acid (TBA), staling and microbiological attributes during storage were determined. In addition, a sensory evaluation of different substituted cupcake was performed as well. Results indicated that PPR had the highest water absorption capacity (WAC), oil absorption capacity (OAC) and swelling capacity (SC) followed by PPH then WF flours. Indeed, substituted WF with both PP at 5% and 10% didn’t influence the thermo-mechanical properties including dough time development, stability, viscosity, gluten and starch characteristics drastically. Likewise, this substitution levels didn’t affect the organoleptic properties which were confirmed by panelists, cupcake external and cross sections. Substituted WF by 5% - 10% PP recorded sensory scores aftermost WF. Mildly, WF cupcake was higher in protein and fat contents than WF-PP cupcakes while lower in crude fiber. The WF-PP cupcakes at different substituted levels recorded lower energy value than WF cupcakes. Arguably, increasing both PP levels increased the TPC and AOA especially for WF-PPR cupcakes. Afterwards, WF-PPR 15% and 20% recorded the highest TPC and AOA contents to be 2.32 mg GAE g-1 dw and 3.44 μmol TE g-1 dw, respectively. No significant difference (p > 0.05) was found between WF-PP at 5% and WF cupcakes in physical and staling properties. WF-PPR cupcakes at different concentrations were lower TBA than WF cupcakes and mostly stable during storage period. It was revealed that substitution levels of 5% and 10% with PPH and PPR produced acceptable cupcakes which did not significantly differ from WF cupcakes.展开更多
The olive oil industry produces huge amounts of solid by-products(e.g.,pomace,leaf,and stone),representing a rich source of polyphenols.Different extraction techniques were compared,including conventional(e.g.,macerat...The olive oil industry produces huge amounts of solid by-products(e.g.,pomace,leaf,and stone),representing a rich source of polyphenols.Different extraction techniques were compared,including conventional(e.g.,maceration)versus modern(e.g.,microwave-,ultrasound-,and enzyme-assisted extraction),to yield a total of 17 extracts to include 2,7,and 8 leaf,pomace,and stone extracts,respectively.Ultra-high performance liquid chromatography coupled with tandem mass spectrometry(UHPLC-MS/MS)combined with unsupervised and supervised modeling were employed for assessing extracts’heterogeneity and markers identification,respectively.Verbascoside and γ-tocopherol were potentially associated with microwave-(MAE)and supercritical fluid CO_(2)-assisted(SFE)extracts of olive pomace,respectively.Besides,hydroxylated product of the decarboxylated form of hydroxy elenolic acid(HDHEA),hydroxytyrosol,and verbascoside were correlated with antioxidant activity based on partial least squares regression(PLS)(R^(2)=0.8)for pomace extracts,whereas verbascoside appeared as the strongest antioxidant marker in stone extracts.Furthermore,total phenolics(TPC)and flavonoids(TFC)were determined showing that MAE-prepared extracts exhibited the highest TPC at 72.0 and 53.6 mg GAE.g^(-1) dw from aqueous extracts of pomace and stone,respectively.This study identifies MAE,particularly aqueous extracts,as the most effective method for obtaining phenolic and antioxidant-rich extracts from olive byproducts.The MAE not only maximizes the yield of beneficial compounds but also enhances their bioactivity.Future research should focus on conducting both in vivo assays,which shall provide deeper insights into the potential applications of olive by-products and validate the efficacy of the extraction methods employed.展开更多
This study aimed to develop bioactive films based on curdlan(CD)and sodium alginate(SA)to enhance the shelf life of the Volvariella volvacea mushroom.A stable nanoemulsion of droplet size of 150.1±5 nm was first ...This study aimed to develop bioactive films based on curdlan(CD)and sodium alginate(SA)to enhance the shelf life of the Volvariella volvacea mushroom.A stable nanoemulsion of droplet size of 150.1±5 nm was first formulated using 5%soy protein(Sp)and 10%lavender essential oil(LEO),achieved by ultrasound treatment for 10 min,resulting in small droplet sizes.In parallel,a CD-SA film was prepared by mixing them in a 1:1 ratio.The SpLEO nanoemulsion was then ex situ added to the CD-SA film at varying concentrations(4%,6%,8%,and 10%).The resulting bioactive film exhibited desirable properties,including water vapor permeability(1.15±0.05×10^(-10)g m^(-1)Pa^(-1)s^(-1)),swelling rate(547%),and tensile strength(10.1±1.3 MPa).Docking and structural analyses suggested that ultrasound treatment enhanced the intermolecular hydrogen bonding,creating a uniform and regular surface and reduced crystallinity.The CD-SA film with ultrasound-treated 8%SpLEO nanoemulsion[i.e.,(CD-SA/SpLEO-8)US]showed antibacterial activity against Escherichia coli and Staphylococcus aureus and extended the freshness of straw mushrooms prevention of spoilage during storage.Additionally,the film reduced respiration rate(975 mg CO_(2)/kg/h at 96 h)and ethylene production(160 ng/kg/s by 96 h)while effectively inhibiting straw mushroom autolysis.This led to a reduction in browning(2.91),total soluble solids(7.5%),weight loss(13.9%),and polyphenol oxidase activity(0.08ΔOD_(420)/min⋅g),thereby extending the shelf life of the mushrooms to 96 h.These findings highlight the potential of incorporating different molecules using ultrasound treatment to develop innovative edible films for food preservation.展开更多
Apple fruits have components of therapeutic nature.Such components,to a great extent,decline or decompose during post-harvest that negatively affect fruit shelf-life.Chitosan fruit-filming has proved useful in maintai...Apple fruits have components of therapeutic nature.Such components,to a great extent,decline or decompose during post-harvest that negatively affect fruit shelf-life.Chitosan fruit-filming has proved useful in maintaining these compounds.This study aims,therefore,at enhancing Chitosan coating-film performance by mixing with some olive wastes extracts of leaf and pomace extracts.Apple fruits were sprayed with six different coating formulas including chitosan-water wax coating,in addition to the uncoated fruits.Then,the total phenolic,flavonoids,antioxidants,pigments,weight loss,decay area,and microstructure were assayed.The bioactive substances drastically changed in uncoated rather than coated fruits.Conversely,weight loss and decay area significantly increased in uncoated fruits.Amazingly,the addition of olive leaf extract to chitosan coating films meaningfully reduced the gradual decline in total phenolic,flavonoids and antioxidants.Olive pomace extract recorded the lowest influencing on anthocyanins during storage at 4±1C for 35 d.Also,both olive leaf and pomace extracts enhanced the coating distribution,due to no pores were observed in the fruits’surfaces.Decidedly,incorporation of olive leaf extracts with 2%into chitosan coating solution was the best formula comparable with the others.Thus,olive wastes extracts,incorporated into chitosan fruit coatings;relatively improve the nutritional quality of apple fruits during post-harvest.展开更多
Both natural and synthetic peptides are not only biologically important,continuous research and comprehension of these short protein fragments show that they also have multifarious potentials in food manufacturing,nam...Both natural and synthetic peptides are not only biologically important,continuous research and comprehension of these short protein fragments show that they also have multifarious potentials in food manufacturing,namely emulsion-based products.The emulsions may basically be oil-in-water or water-in-oil,as well as temporary,semi-permanent,or permanent in a continuous phase that suspends the droplets of the other elements used in food and pharmaceutical industries to formulate products such as gels,creams,ointments,and vaccines.In this review,the classification,preparation,and identification of peptides were described,followed by peptide-based emulsion properties and their relationship with regards to stability,structure,solubility,hydrophobicity,foaming,and water holding capacity.This then dovetailed into the release rate and gastric stability of encapsulated peptides in the human digestive system,before exploring further needs and recommendations.It is desired that more studies be conducted to define the impact of carrier ingredients selection,encapsulation and processing techniques,environment,and peptides chemistry on peptide-based emulsions to attain high efficacy.展开更多
文摘Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and dried potato peel varieties [Hermus (PPH) and Russet (PPR)] were carried out. Consequently, WF was partially substituted by both potato peels (PP) at 5% - 20% to prepare mixtures for cupcake making. Approximate chemical composition and physical characteristics were determined. Rheological parameters of prepared formulas were assayed using Mixolab. Moreover, total phenolic compounds (TPC) and relative antioxidant activity (AOA) were evaluated. Quality parameters such as thiobarbituric acid (TBA), staling and microbiological attributes during storage were determined. In addition, a sensory evaluation of different substituted cupcake was performed as well. Results indicated that PPR had the highest water absorption capacity (WAC), oil absorption capacity (OAC) and swelling capacity (SC) followed by PPH then WF flours. Indeed, substituted WF with both PP at 5% and 10% didn’t influence the thermo-mechanical properties including dough time development, stability, viscosity, gluten and starch characteristics drastically. Likewise, this substitution levels didn’t affect the organoleptic properties which were confirmed by panelists, cupcake external and cross sections. Substituted WF by 5% - 10% PP recorded sensory scores aftermost WF. Mildly, WF cupcake was higher in protein and fat contents than WF-PP cupcakes while lower in crude fiber. The WF-PP cupcakes at different substituted levels recorded lower energy value than WF cupcakes. Arguably, increasing both PP levels increased the TPC and AOA especially for WF-PPR cupcakes. Afterwards, WF-PPR 15% and 20% recorded the highest TPC and AOA contents to be 2.32 mg GAE g-1 dw and 3.44 μmol TE g-1 dw, respectively. No significant difference (p > 0.05) was found between WF-PP at 5% and WF cupcakes in physical and staling properties. WF-PPR cupcakes at different concentrations were lower TBA than WF cupcakes and mostly stable during storage period. It was revealed that substitution levels of 5% and 10% with PPH and PPR produced acceptable cupcakes which did not significantly differ from WF cupcakes.
基金supported by the Science,Technology&Innovation Funding Authority(STDF),Egypt under grant number 47051“Microbial resources for a sustainable olive oil system and a healthier Mediterra-nean food:from by-products to functional food”part of a project(Oli4food)that has received funding from the PRIMA Programme supported by the European Union’s Horizon 2020 Research and Innovation Programme,project ID No.1854.
文摘The olive oil industry produces huge amounts of solid by-products(e.g.,pomace,leaf,and stone),representing a rich source of polyphenols.Different extraction techniques were compared,including conventional(e.g.,maceration)versus modern(e.g.,microwave-,ultrasound-,and enzyme-assisted extraction),to yield a total of 17 extracts to include 2,7,and 8 leaf,pomace,and stone extracts,respectively.Ultra-high performance liquid chromatography coupled with tandem mass spectrometry(UHPLC-MS/MS)combined with unsupervised and supervised modeling were employed for assessing extracts’heterogeneity and markers identification,respectively.Verbascoside and γ-tocopherol were potentially associated with microwave-(MAE)and supercritical fluid CO_(2)-assisted(SFE)extracts of olive pomace,respectively.Besides,hydroxylated product of the decarboxylated form of hydroxy elenolic acid(HDHEA),hydroxytyrosol,and verbascoside were correlated with antioxidant activity based on partial least squares regression(PLS)(R^(2)=0.8)for pomace extracts,whereas verbascoside appeared as the strongest antioxidant marker in stone extracts.Furthermore,total phenolics(TPC)and flavonoids(TFC)were determined showing that MAE-prepared extracts exhibited the highest TPC at 72.0 and 53.6 mg GAE.g^(-1) dw from aqueous extracts of pomace and stone,respectively.This study identifies MAE,particularly aqueous extracts,as the most effective method for obtaining phenolic and antioxidant-rich extracts from olive byproducts.The MAE not only maximizes the yield of beneficial compounds but also enhances their bioactivity.Future research should focus on conducting both in vivo assays,which shall provide deeper insights into the potential applications of olive by-products and validate the efficacy of the extraction methods employed.
基金supported by funding from the Agriculture Research System of Shanghai(Grant No.202209)the Agricultural Field Project of Shanghai"Action Plan for Scientific and Technological Innovation"(23N31900400)+1 种基金the Metasequoia Teacher Research Start-up Fund(163105998)the Researchers Supporting Project number(RSP2024R98),King Saud University,Riyadh,Saudi Arabia,for financial support.
文摘This study aimed to develop bioactive films based on curdlan(CD)and sodium alginate(SA)to enhance the shelf life of the Volvariella volvacea mushroom.A stable nanoemulsion of droplet size of 150.1±5 nm was first formulated using 5%soy protein(Sp)and 10%lavender essential oil(LEO),achieved by ultrasound treatment for 10 min,resulting in small droplet sizes.In parallel,a CD-SA film was prepared by mixing them in a 1:1 ratio.The SpLEO nanoemulsion was then ex situ added to the CD-SA film at varying concentrations(4%,6%,8%,and 10%).The resulting bioactive film exhibited desirable properties,including water vapor permeability(1.15±0.05×10^(-10)g m^(-1)Pa^(-1)s^(-1)),swelling rate(547%),and tensile strength(10.1±1.3 MPa).Docking and structural analyses suggested that ultrasound treatment enhanced the intermolecular hydrogen bonding,creating a uniform and regular surface and reduced crystallinity.The CD-SA film with ultrasound-treated 8%SpLEO nanoemulsion[i.e.,(CD-SA/SpLEO-8)US]showed antibacterial activity against Escherichia coli and Staphylococcus aureus and extended the freshness of straw mushrooms prevention of spoilage during storage.Additionally,the film reduced respiration rate(975 mg CO_(2)/kg/h at 96 h)and ethylene production(160 ng/kg/s by 96 h)while effectively inhibiting straw mushroom autolysis.This led to a reduction in browning(2.91),total soluble solids(7.5%),weight loss(13.9%),and polyphenol oxidase activity(0.08ΔOD_(420)/min⋅g),thereby extending the shelf life of the mushrooms to 96 h.These findings highlight the potential of incorporating different molecules using ultrasound treatment to develop innovative edible films for food preservation.
基金The authors gratefully acknowledge the financial support from the Benha University project[Utilization of some agricultural wastes in food and feed processing–A/1/2]2013-2015.
文摘Apple fruits have components of therapeutic nature.Such components,to a great extent,decline or decompose during post-harvest that negatively affect fruit shelf-life.Chitosan fruit-filming has proved useful in maintaining these compounds.This study aims,therefore,at enhancing Chitosan coating-film performance by mixing with some olive wastes extracts of leaf and pomace extracts.Apple fruits were sprayed with six different coating formulas including chitosan-water wax coating,in addition to the uncoated fruits.Then,the total phenolic,flavonoids,antioxidants,pigments,weight loss,decay area,and microstructure were assayed.The bioactive substances drastically changed in uncoated rather than coated fruits.Conversely,weight loss and decay area significantly increased in uncoated fruits.Amazingly,the addition of olive leaf extract to chitosan coating films meaningfully reduced the gradual decline in total phenolic,flavonoids and antioxidants.Olive pomace extract recorded the lowest influencing on anthocyanins during storage at 4±1C for 35 d.Also,both olive leaf and pomace extracts enhanced the coating distribution,due to no pores were observed in the fruits’surfaces.Decidedly,incorporation of olive leaf extracts with 2%into chitosan coating solution was the best formula comparable with the others.Thus,olive wastes extracts,incorporated into chitosan fruit coatings;relatively improve the nutritional quality of apple fruits during post-harvest.
文摘Both natural and synthetic peptides are not only biologically important,continuous research and comprehension of these short protein fragments show that they also have multifarious potentials in food manufacturing,namely emulsion-based products.The emulsions may basically be oil-in-water or water-in-oil,as well as temporary,semi-permanent,or permanent in a continuous phase that suspends the droplets of the other elements used in food and pharmaceutical industries to formulate products such as gels,creams,ointments,and vaccines.In this review,the classification,preparation,and identification of peptides were described,followed by peptide-based emulsion properties and their relationship with regards to stability,structure,solubility,hydrophobicity,foaming,and water holding capacity.This then dovetailed into the release rate and gastric stability of encapsulated peptides in the human digestive system,before exploring further needs and recommendations.It is desired that more studies be conducted to define the impact of carrier ingredients selection,encapsulation and processing techniques,environment,and peptides chemistry on peptide-based emulsions to attain high efficacy.
