The plant-based food market is expanding and demand for novel plant-based milk alternatives is increasing.Compared to conventional milk,lower protein content,and lower sensory acceptance are some of the challenges of ...The plant-based food market is expanding and demand for novel plant-based milk alternatives is increasing.Compared to conventional milk,lower protein content,and lower sensory acceptance are some of the challenges of the plant-based milk alternative industry.This research aimed to develop novel plant-based milk from two different local pistachio varieties grown in Antep and Siirt,Türkiye that would be higher in protein,unsaturated fatty acids,and phenolic compounds,and have superior taste and sensory characteristics.Protein content,fatty acid composition by gas chromatography,phenolic profile by high-pressure liquid chromatography,total phenolic content,and antioxidant activity by spectrophotometric method,and in vitro gastrointestinal digestion along with sensory characteristics by quantitative descriptive test were evaluated.The protein contents of the prepared pistachio milk were 3.78%and 3.09%for Antep and Siirt varieties of pistachio milk,respectively.The most abundant fatty acid was oleic acid and the most abundant phenolic compounds were catechin and gallic acid.Moreover,the bio-accessibilities of total phenolic content were 201%and 213%and the bio-accessibility of total antioxidant activity was 200%and 205%for plant-based milk of Antep and Siirt pistachio,respectively.The overall sensory acceptance scores of the prepared pistachio milk were 5.6-7/10.These findings indicated that plant-based milk substitutes prepared from Antep and Siirt pistachio were higher in protein,had highly bio-accessible phenolic content,and overall accepted in terms of sensory except color challenges.展开更多
Clay minerals play an important role in biogeochemical cycling.Here,kaolinite and montmorillonite,the two most abundant and widespread clay minerals with typical layered structures,were selected to investigate and com...Clay minerals play an important role in biogeochemical cycling.Here,kaolinite and montmorillonite,the two most abundant and widespread clay minerals with typical layered structures,were selected to investigate and compare their effects on the biodegradation of benzo[a]pyrene(BaP)by Paracoccus aminovorans HPD-2 and to investigate the underlying interface mechanisms.Overall,the BaP degradation efficiency was significantly higher 7 d after montmorillonite addition,reaching 68.9%(P<0.05),when compared with that of the control without addition of clay minerals(CK,61.4%);however,the addition of kaolinite significantly reduced the BaP degradation efficiency to 45.8%.This suggests that kaolinite inhibits BaP degradation by inhibiting the growth of strain HPD-2,or its strong hydrophobicity and readily agglomerates in the degradation system,resulting in a decrease in the bio-accessibility of BaP to strain HPD-2.Montmorillonite may buffer some unfavorable factors,and cells may be fixed on the surface of montmorillonite colloidal particles across energy barriers.Furthermore,the adsorption of BaP on montmorillonite may be weakened after swelling,reducing the effect on the bio-accessibility of BaP,thus promoting the biodegradation of BaP by strain HPD-2.The experimental results indicate that differential bacterial growth,BaP bio-accessibility,interface interaction,and the buffering effect may explain the differential effects of the different minerals on polycyclic aromatic hydrocarbon biodegradation.These observations improve our understanding of the mechanisms by which clay minerals,organic pollutants,and degrading bacteria interact during the biodegradation process and provide a theoretical basis for increasing the biodegradation of soil pollutants by native microorganisms under field conditions.展开更多
The aim of the study was to investigate the effect of bread fortification with dry olive paste flour(DOPF),coming from Cellina di Nardòcultivar.Specifically,sensory and nutritional properties of enriched bread we...The aim of the study was to investigate the effect of bread fortification with dry olive paste flour(DOPF),coming from Cellina di Nardòcultivar.Specifically,sensory and nutritional properties of enriched bread were investigated.In addition,the glycemic response and the bio-accessibility of polyphenols contained in the bread samples were also estimated.The addition of DOPF leads to an increase of the total phenolic compounds,total flavonoids and antioxidant activity,without compromising the final acceptability.The recovery of bio-accessible polyphenols from the simulated gastro-intestinal digestion was 59.3%for the control and 72.1%for the enriched bread.Also the glycemic response was improved in the enriched bread.展开更多
文摘The plant-based food market is expanding and demand for novel plant-based milk alternatives is increasing.Compared to conventional milk,lower protein content,and lower sensory acceptance are some of the challenges of the plant-based milk alternative industry.This research aimed to develop novel plant-based milk from two different local pistachio varieties grown in Antep and Siirt,Türkiye that would be higher in protein,unsaturated fatty acids,and phenolic compounds,and have superior taste and sensory characteristics.Protein content,fatty acid composition by gas chromatography,phenolic profile by high-pressure liquid chromatography,total phenolic content,and antioxidant activity by spectrophotometric method,and in vitro gastrointestinal digestion along with sensory characteristics by quantitative descriptive test were evaluated.The protein contents of the prepared pistachio milk were 3.78%and 3.09%for Antep and Siirt varieties of pistachio milk,respectively.The most abundant fatty acid was oleic acid and the most abundant phenolic compounds were catechin and gallic acid.Moreover,the bio-accessibilities of total phenolic content were 201%and 213%and the bio-accessibility of total antioxidant activity was 200%and 205%for plant-based milk of Antep and Siirt pistachio,respectively.The overall sensory acceptance scores of the prepared pistachio milk were 5.6-7/10.These findings indicated that plant-based milk substitutes prepared from Antep and Siirt pistachio were higher in protein,had highly bio-accessible phenolic content,and overall accepted in terms of sensory except color challenges.
基金supported by the grants from Chinese Academy of Sciences(CAS)Key Laboratory of Soil Environment and Pollution Remediation,Institute of Soil Science,CAS,the Natural Science Foundation of Jiangsu Province,China(No.BK20150049)the Chinese National Key Research and Development Program(Nos.2017YFA0207001 and 2019YFC1803700)。
文摘Clay minerals play an important role in biogeochemical cycling.Here,kaolinite and montmorillonite,the two most abundant and widespread clay minerals with typical layered structures,were selected to investigate and compare their effects on the biodegradation of benzo[a]pyrene(BaP)by Paracoccus aminovorans HPD-2 and to investigate the underlying interface mechanisms.Overall,the BaP degradation efficiency was significantly higher 7 d after montmorillonite addition,reaching 68.9%(P<0.05),when compared with that of the control without addition of clay minerals(CK,61.4%);however,the addition of kaolinite significantly reduced the BaP degradation efficiency to 45.8%.This suggests that kaolinite inhibits BaP degradation by inhibiting the growth of strain HPD-2,or its strong hydrophobicity and readily agglomerates in the degradation system,resulting in a decrease in the bio-accessibility of BaP to strain HPD-2.Montmorillonite may buffer some unfavorable factors,and cells may be fixed on the surface of montmorillonite colloidal particles across energy barriers.Furthermore,the adsorption of BaP on montmorillonite may be weakened after swelling,reducing the effect on the bio-accessibility of BaP,thus promoting the biodegradation of BaP by strain HPD-2.The experimental results indicate that differential bacterial growth,BaP bio-accessibility,interface interaction,and the buffering effect may explain the differential effects of the different minerals on polycyclic aromatic hydrocarbon biodegradation.These observations improve our understanding of the mechanisms by which clay minerals,organic pollutants,and degrading bacteria interact during the biodegradation process and provide a theoretical basis for increasing the biodegradation of soil pollutants by native microorganisms under field conditions.
文摘The aim of the study was to investigate the effect of bread fortification with dry olive paste flour(DOPF),coming from Cellina di Nardòcultivar.Specifically,sensory and nutritional properties of enriched bread were investigated.In addition,the glycemic response and the bio-accessibility of polyphenols contained in the bread samples were also estimated.The addition of DOPF leads to an increase of the total phenolic compounds,total flavonoids and antioxidant activity,without compromising the final acceptability.The recovery of bio-accessible polyphenols from the simulated gastro-intestinal digestion was 59.3%for the control and 72.1%for the enriched bread.Also the glycemic response was improved in the enriched bread.
