Teff-oat composites were developed using gluten free teff flour containing essential amino acids and minerals along with oat products containing β-glucan known for lowering blood cholesterol. Teff-oat composites were...Teff-oat composites were developed using gluten free teff flour containing essential amino acids and minerals along with oat products containing β-glucan known for lowering blood cholesterol. Teff-oat composites were evaluated for their pasting and rheological properties by a Rapid Visco Analyzer (RVA) and an advanced rheometer. All teff-oat composites showed increased water holding and pasting viscosities with increasing oat contents compared to wheat flour. However, they were only significantly influenced by 80% oat products in teff-oat composites compared with teff flour alone. OBC (oat bran concentrate) had the highest elastic modulus G’ among the starting materials. The elastic modulus G’ for teff-Nutrim (oat bran hydrocolloid) composites were decreased with increasing Nutrim contents in composites. In contrast, the increasing content of OBC in composites significantly raised both G’ and G”. The elastic modulus G’ and viscous modulus G” for all teff-OBC composites were higher than teff and wheat flour. All WOF composites showed similar rheological properties. All composites had shear thinning properties that are important to mouthfeel and industrial applications. These teff-oat composites were developed using feasible procedures. They have improved nutritional value and texture qualities for functional food applications.展开更多
Ancient grains were known for special nutritional values along with gluten free qualities. Amaranth, quinoa, teff, and buckwheat flours were evaluated for pasting properties, water holding capacities, phenolic content...Ancient grains were known for special nutritional values along with gluten free qualities. Amaranth, quinoa, teff, and buckwheat flours were evaluated for pasting properties, water holding capacities, phenolic contents, and antioxidant activities (free and bound). They all had higher water holding capacities than wheat flour. Amaranth, quinoa, and teff showed higher pasting viscosities than wheat flour. Buckwheat flour had the highest free, bound and total phenolic contents among the flours in all aqueous extracts. The bound phenolic contents were higher than the free phenolic contents regardless of the solvents with the exception of water extraction of quinoa and buckwheat. The free phenolic compounds for all four flours were highest in water extract, and least in 100% ethanol. Bound antioxidant activities were much higher than the free antioxidant activities regardless of solvents for all products. The free antioxidant activities from water and 50% ethanol were higher than 100% ethanol. In contrast, more bound phenolics were extracted with 100% ethanol than water and 50% ethanol. Our study suggested that the total phenolic contents and antioxidant activities of grains could be underestimated in the literature without considering the bound phenolic compounds. These ancient grains have nutrition, antioxidants, and textural qualities suitable for functional foods.展开更多
Some milk-associated proteins are known to be nutritionally valuable and form bioactive peptides that exhibit activity against hypertension and oxidative stress. Consumption of cheeses, such as the popular Hispanic-st...Some milk-associated proteins are known to be nutritionally valuable and form bioactive peptides that exhibit activity against hypertension and oxidative stress. Consumption of cheeses, such as the popular Hispanic-style cheese Queso Fresco (QF), may be a vehicle for delivery of these milk-associated peptides. This paper describes the effects of high-pressure processing (HPP) on the antioxidative activity (ORAC- FL value) of water-soluble proteins extracted from QF samples. QFs were manufactured according to a commercial-make procedure using pasteurized, homogenized milk, without added starter cultures. The cheese was cut into 45 × 45 × 150 mm3 blocks, double packaged in vacuum bags, and received the following HPP treatments: 200, 400, or 600 MPa for either 0, 5, 10, or 20 min, with warming to an internal temperature of either 22℃ or 40℃ prior to HPP treatment. Results show that the core temperature of the cheese during HPP directly affects the ORAC-FL value. The activities of the lower temperature cheeses are independent of time and pressure, and have a median ORAC-FL value of 27 trolox equivalents (TE). The higher temperature cheeses have higher ORAC-FL values ranging from 21.5 to 96.0 TE;the highest activity corresponded to the cheese held at 400 MPa for the longest time under pressure (20 min). The 600 MPa cheeses increase in activity with increasing time under pressure, but are less active than the control cheese. These results indicate that processing temperature and pressure are important factors in the antioxidative activity of these QF samples and further understanding of the roles of these variables may lead to the manufacture of healthier and more nutritious cheeses and dairy products.展开更多
Electrospinning was used to produce ultrafine fibers and fibrous mats from aqueous solutions containing two edible polysaccharides: pectin (PEC) and pullulan (PUL). The process excluded the use of a synthetic carrier ...Electrospinning was used to produce ultrafine fibers and fibrous mats from aqueous solutions containing two edible polysaccharides: pectin (PEC) and pullulan (PUL). The process excluded the use of a synthetic carrier polymer or non-aqueous solvents thus maintaining the food-grade status of the components. The inclusion of PUL reduced the surface tension and electric conductivity of pectin solution, and promoted molecular entanglement between PEC and PUL as confirmed by rheological analysis. The spinnability of either polysaccharide was promoted by inclusion of the other. Cross-linking PEC networks were obtained by soaking the fibrous mats in successive Ca<sup>2+</sup> solution. The fibrous mats can be used to carry bioactive compounds as demonstrated using probiotic bacteria Lactobacillus rhamnosus GG (LGG) as a model bioactive compound. The research is significant for the development of food products with unique textures and functionalities.展开更多
Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest solubl...Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest soluble phenolic content, followed by C-Trim20. The trend of antioxidant activity was similar with that of phenolic contents. The phenolic content of the extracts increased with increasing temperatures. The highest content of soluble phenolic compounds was found at temperatures up to 100℃ for most samples regardless of solvent. Water extracts had significantly higher phenolic contents than extracts from 50% ethanol at 100℃ for all samples with the exception of C-Trim30. However, the effect of temperature and solvent concentrations was not as apparent for antioxidant activity as that observed for phenolic content. In general, the differences in three different solvents were not as apparent. Significantly higher water holding capacities were found for C-Trim30 and C-Trim50 than the other samples while β-Glucan 95 had substantially the highest paste viscosity followed by C-Trim50 and C-Trim30.展开更多
The newly developed barley-flaxseed composites were unique because barley provides the soluble fiber β-glucan that is beneficial for improving food texture and preventing coronary heart disease along with the health ...The newly developed barley-flaxseed composites were unique because barley provides the soluble fiber β-glucan that is beneficial for improving food texture and preventing coronary heart disease along with the health benefits of omega-3 polyunsaturated fatty acids (w-3 PUFAs) of flaxseed. The new composites of barley with flaxseeds were prepared using prowashonupana, a barley variety containing high β-glucan content, with 10, 20, and 50% flaxseed for enhancing health benefits of functional food. Besides the nutritional aspects of barley-flaxseed composites, they have improved water holding capacities, texture, and useful pasting and viscoelastic qualities measured using a Rapid Visco Analyzer (RVA) followed by an advanced rheometer. The pasting and rheological properties of the barley flour were not greatly influenced by 10% ground flaxseed replacements but showed differences at the 50% replacement level. Shear thinning properties were observed for all the composites. These functional composites could be valuable and applicable for developing new functional food products with health benefits of decreasing heart problems, diabetes, and obesity along with providing desirable texture.展开更多
Apples are rich sources of bioactive compounds(e.g.,anthocyanins,flavanols,flavonols,and antioxidant activity),and micronutrients(e.g.,vitamins,zinc,and iron)that are essential for normal human body functions.These co...Apples are rich sources of bioactive compounds(e.g.,anthocyanins,flavanols,flavonols,and antioxidant activity),and micronutrients(e.g.,vitamins,zinc,and iron)that are essential for normal human body functions.These compounds in apples help to regulate immune responses and protect against chronic diseases by neutralizing and eliminating cellular free radicals.Apple fruit production is ranked second globally,which has economic implication.The conventional industry practice of using chlorine-based chemical disinfectants has been discouraged based on public health concerns,and by strict policies limiting chemical residues on fresh or minimally processed ready to eat fruit.Therefore,the aim of this review is to provide a critical assessment on the status of emerging non-thermal technologies such as cold plasma,pulsed electric fields,ozone,electrolyzed water,and edible coatings for the whole and minimally processed apple fruit industry.The influence of these non-thermal technologies on microbial decontamination,preservation of bioactive compounds,and overall quality of apples during storage is discussed.In addition,based on extensive report on various studies about non-thermal technologies for apples.This review concluded that future investigations should focus on balancing the decontamination performance of these non-thermal technologies with the preservation of essential nutritional quality attributes,providing guidance for the apple fruit industry.展开更多
文摘Teff-oat composites were developed using gluten free teff flour containing essential amino acids and minerals along with oat products containing β-glucan known for lowering blood cholesterol. Teff-oat composites were evaluated for their pasting and rheological properties by a Rapid Visco Analyzer (RVA) and an advanced rheometer. All teff-oat composites showed increased water holding and pasting viscosities with increasing oat contents compared to wheat flour. However, they were only significantly influenced by 80% oat products in teff-oat composites compared with teff flour alone. OBC (oat bran concentrate) had the highest elastic modulus G’ among the starting materials. The elastic modulus G’ for teff-Nutrim (oat bran hydrocolloid) composites were decreased with increasing Nutrim contents in composites. In contrast, the increasing content of OBC in composites significantly raised both G’ and G”. The elastic modulus G’ and viscous modulus G” for all teff-OBC composites were higher than teff and wheat flour. All WOF composites showed similar rheological properties. All composites had shear thinning properties that are important to mouthfeel and industrial applications. These teff-oat composites were developed using feasible procedures. They have improved nutritional value and texture qualities for functional food applications.
文摘Ancient grains were known for special nutritional values along with gluten free qualities. Amaranth, quinoa, teff, and buckwheat flours were evaluated for pasting properties, water holding capacities, phenolic contents, and antioxidant activities (free and bound). They all had higher water holding capacities than wheat flour. Amaranth, quinoa, and teff showed higher pasting viscosities than wheat flour. Buckwheat flour had the highest free, bound and total phenolic contents among the flours in all aqueous extracts. The bound phenolic contents were higher than the free phenolic contents regardless of the solvents with the exception of water extraction of quinoa and buckwheat. The free phenolic compounds for all four flours were highest in water extract, and least in 100% ethanol. Bound antioxidant activities were much higher than the free antioxidant activities regardless of solvents for all products. The free antioxidant activities from water and 50% ethanol were higher than 100% ethanol. In contrast, more bound phenolics were extracted with 100% ethanol than water and 50% ethanol. Our study suggested that the total phenolic contents and antioxidant activities of grains could be underestimated in the literature without considering the bound phenolic compounds. These ancient grains have nutrition, antioxidants, and textural qualities suitable for functional foods.
文摘Some milk-associated proteins are known to be nutritionally valuable and form bioactive peptides that exhibit activity against hypertension and oxidative stress. Consumption of cheeses, such as the popular Hispanic-style cheese Queso Fresco (QF), may be a vehicle for delivery of these milk-associated peptides. This paper describes the effects of high-pressure processing (HPP) on the antioxidative activity (ORAC- FL value) of water-soluble proteins extracted from QF samples. QFs were manufactured according to a commercial-make procedure using pasteurized, homogenized milk, without added starter cultures. The cheese was cut into 45 × 45 × 150 mm3 blocks, double packaged in vacuum bags, and received the following HPP treatments: 200, 400, or 600 MPa for either 0, 5, 10, or 20 min, with warming to an internal temperature of either 22℃ or 40℃ prior to HPP treatment. Results show that the core temperature of the cheese during HPP directly affects the ORAC-FL value. The activities of the lower temperature cheeses are independent of time and pressure, and have a median ORAC-FL value of 27 trolox equivalents (TE). The higher temperature cheeses have higher ORAC-FL values ranging from 21.5 to 96.0 TE;the highest activity corresponded to the cheese held at 400 MPa for the longest time under pressure (20 min). The 600 MPa cheeses increase in activity with increasing time under pressure, but are less active than the control cheese. These results indicate that processing temperature and pressure are important factors in the antioxidative activity of these QF samples and further understanding of the roles of these variables may lead to the manufacture of healthier and more nutritious cheeses and dairy products.
文摘Electrospinning was used to produce ultrafine fibers and fibrous mats from aqueous solutions containing two edible polysaccharides: pectin (PEC) and pullulan (PUL). The process excluded the use of a synthetic carrier polymer or non-aqueous solvents thus maintaining the food-grade status of the components. The inclusion of PUL reduced the surface tension and electric conductivity of pectin solution, and promoted molecular entanglement between PEC and PUL as confirmed by rheological analysis. The spinnability of either polysaccharide was promoted by inclusion of the other. Cross-linking PEC networks were obtained by soaking the fibrous mats in successive Ca<sup>2+</sup> solution. The fibrous mats can be used to carry bioactive compounds as demonstrated using probiotic bacteria Lactobacillus rhamnosus GG (LGG) as a model bioactive compound. The research is significant for the development of food products with unique textures and functionalities.
文摘Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest soluble phenolic content, followed by C-Trim20. The trend of antioxidant activity was similar with that of phenolic contents. The phenolic content of the extracts increased with increasing temperatures. The highest content of soluble phenolic compounds was found at temperatures up to 100℃ for most samples regardless of solvent. Water extracts had significantly higher phenolic contents than extracts from 50% ethanol at 100℃ for all samples with the exception of C-Trim30. However, the effect of temperature and solvent concentrations was not as apparent for antioxidant activity as that observed for phenolic content. In general, the differences in three different solvents were not as apparent. Significantly higher water holding capacities were found for C-Trim30 and C-Trim50 than the other samples while β-Glucan 95 had substantially the highest paste viscosity followed by C-Trim50 and C-Trim30.
文摘The newly developed barley-flaxseed composites were unique because barley provides the soluble fiber β-glucan that is beneficial for improving food texture and preventing coronary heart disease along with the health benefits of omega-3 polyunsaturated fatty acids (w-3 PUFAs) of flaxseed. The new composites of barley with flaxseeds were prepared using prowashonupana, a barley variety containing high β-glucan content, with 10, 20, and 50% flaxseed for enhancing health benefits of functional food. Besides the nutritional aspects of barley-flaxseed composites, they have improved water holding capacities, texture, and useful pasting and viscoelastic qualities measured using a Rapid Visco Analyzer (RVA) followed by an advanced rheometer. The pasting and rheological properties of the barley flour were not greatly influenced by 10% ground flaxseed replacements but showed differences at the 50% replacement level. Shear thinning properties were observed for all the composites. These functional composites could be valuable and applicable for developing new functional food products with health benefits of decreasing heart problems, diabetes, and obesity along with providing desirable texture.
基金research supported by the National Research Foundation(NRF)of South Africa(Grant Nos.137990 and 146360)awarded to Dr OJ CalebThe HORTGRO science project(Grant No.NF8-2021)awarded to Dr ZA Belay is also gratefully acknowledged.
文摘Apples are rich sources of bioactive compounds(e.g.,anthocyanins,flavanols,flavonols,and antioxidant activity),and micronutrients(e.g.,vitamins,zinc,and iron)that are essential for normal human body functions.These compounds in apples help to regulate immune responses and protect against chronic diseases by neutralizing and eliminating cellular free radicals.Apple fruit production is ranked second globally,which has economic implication.The conventional industry practice of using chlorine-based chemical disinfectants has been discouraged based on public health concerns,and by strict policies limiting chemical residues on fresh or minimally processed ready to eat fruit.Therefore,the aim of this review is to provide a critical assessment on the status of emerging non-thermal technologies such as cold plasma,pulsed electric fields,ozone,electrolyzed water,and edible coatings for the whole and minimally processed apple fruit industry.The influence of these non-thermal technologies on microbial decontamination,preservation of bioactive compounds,and overall quality of apples during storage is discussed.In addition,based on extensive report on various studies about non-thermal technologies for apples.This review concluded that future investigations should focus on balancing the decontamination performance of these non-thermal technologies with the preservation of essential nutritional quality attributes,providing guidance for the apple fruit industry.
