Foods and Raw Materials最新文献

{"title":"Formulating anti-diabetic nutraceutical tablets based on edible plants from Tripura, India","authors":"B. Debnath, K. Manna","doi":"10.21603/2308-4057-2022-2-532","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-532","url":null,"abstract":"Nutraceuticals are food-based drugs that are used as dietary supplements to minimize chronic diseases. Diabetes is one of the most common chronic diseases all over the world. Recently, herbal nutraceuticals have taken a promising role in treating diabetes. \u0000We aimed to develop herbal nutraceutical tablets and evaluate its anti-diabetic activity using ob/ob mice. Five plant species were collected by field survey methods based on oral interviews with traditional healers of Tripura. The wet granulation method was applied to formulate the herbal nutraceutical tablet. Water- and fat-soluble vitamins were determined by reversed-phase high-performance liquid chromatography. Trace elements were analyzed by atomic absorption spectrophotometry. To evaluate the anti-diabetic activity of the herbal tablets, we determined serum hemoglobin, glycosylated serum protein, and oral glucose tolerance. \u0000The newly formulated herbal nutraceutical tablets provided the optimal energy level. It contained sufficient amounts of essential minerals, such as iron (74.6 ± 2.7 mg/g), sodium (4.4 ± 0.4 mg/g), potassium (5.3 ± 0.7 mg/g), calcium (163.1 ± 2.2 mg/g), magnesium (39.2 ± 1.7 mg/g), and phosphorus (14.6 ± 2.1 mg/g). We also found optimal quantities of water-soluble vitamins, such as vitamin C (27.2 ± 4.3 mg/g), vitamin B1 (0.6 ± 0 mg/g), vitamin B3 (0.6 ± 0.2 mg/g), vitamin B6 (1.1 ± 0.2 mg/g), vitamin B12 (0.6 ± 0.2 mcg/g), and folic acid (82.6 ± 7.6 mcg/g), as well as fat-soluble vitamins, such as vitamin A (287.4 ± 6.3 mcg/g), vitamin D3 (2.6 ± 0.6 mcg/g), and vitamin E (0.7 ± 0 ng/g). Finally, the herbal nutraceutical tablet (200 mg/kg) significantly improved the anti-hyperglycemic effect on ob/ob mice (type 2 diabetes), compared to the standard drug, metformin (200 mg/kg). \u0000The results suggest that the newly formulated herbal tablet may be recommended as an anti-diabetic nutraceutical drug.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44088106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ohmic heating application in food processing: recent achievements and perspectives","authors":"D. Jafarpour, S. Hashemi","doi":"10.21603/2308-4057-2022-2-531","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-531","url":null,"abstract":"Food processing is an important operation in the food industry that converts fresh foods into final products with desirable characteristics for consumption and storage. Ohmic heating is an emerging technique for food processing that seems to be a suitable alternative to conventional heat treatment. Recently, there has been a lot of research into ohmic heating applications in processing various foods. \u0000This review highlights the findings of studies conducted in 2018–2022 on the impact of ohmic heating on the physical, chemical, and sensory properties of foodstuffs during processing. We found that this technology provides more reliable process control compared to the traditional technique, namely conventional heating. Although ohmic heating has a positive effect on the quality of foods, its efficiency is limited by certain food components, including acid and fat, that markedly affect the electrochemical attributes of foods. \u0000Therefore, to achieve optimal results, ohmic heating conditions should be set in accordance with the properties of food materials. There is a need for further in-depth studies on the performance of ohmic heating in food processing on a large, rather than a lab scale.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49028780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of spray-drying parameters on physicochemical properties of powdered fruits","authors":"L. Pui, Abdul Kalam Saleena Lejaniya","doi":"10.21603/2308-4057-2022-2-533","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-533","url":null,"abstract":"This review features different powdered fruits with optimal storage stability and physiochemical parameters. Spray-drying parameters, such as temperatures and flow rate, can affect the physical properties of powders. Carrier agents provide powders with various favorable qualities, e.g. good flow rate. Commercial spray-drying of fruit juice knows different carrier agents. \u0000The review involved scientific and methodological publications, conference papers, patents, regulatory papers, and Internet resources. They were subjected to grouping, categorization, comparative analysis, and consolidation. \u0000Inlet temperature, maltodextrin concentration, and air flow rate of spray-drying increased the powder yield but decreased the moisture content. Inlet temperature, maltodextrin concentration, and feed flow rate affected the solubility. Effects of atomization rate, air flow rate and free flow rate were assessed in terms of yield, moisture content, hygroscopicity, and solubility. \u0000The article introduces the fundamentals of spray-drying and describes the effect of each spray-drying parameter on the powder quality. The list of parameters included inlet air temperature, atomization rate, air flow, and feed flow rate. We also evaluated the impacts of various carrier agents on the powder quality. The article contributed to a better understanding of how variable parameters affect the quality of food powders. The results provide the food industry with better choice options to adopt certain parameters for specific production needs.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46604426","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bovine serum albumin with gallic acid: Molecular modeling and physicochemical profiling","authors":"N. Fedortsov, E. Budkevich, I. Evdokimov, S. Ryabtseva, R. Budkevich","doi":"10.21603/2308-4057-2022-1-163-170","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-1-163-170","url":null,"abstract":"Introduction. Gallic acid is a biologically active natural compound with strong antioxidant properties. Gallic acid is highly soluble and stable. It is known to increase the thermal stability of protein. However, its bioavailability is low, but interaction with proteins can solve this problem. Bovine serum albumin can bind various ligands, including polyphenols. The resulting complex of gallic acid and bovine serum albumin can become a promising functional food additive. \u0000Study objects and methods. This research featured in silico molecular modeling of gallic acid and bovine serum albumin using the HyperChem program. The methods of infrared spectrometry, potentiometry, and sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) made it possible to describe the physicochemical profile of the complex. \u0000Results and discussion. The molecular modeling confirmed that hydrophobic interactions were responsible for the chemical bond between gallic acid and bovine serum albumin. The SDS-PAGE test showed that the protein molecule remained intact. The reducing properties of the complex grew as the concentration of gallic acid increased. At 100 mg/L of gallic acid, the reducing properties were 7.8 ± 1.3 mg/L equivalent of gallic acid. At 200 and 300 mg/L, the values reached 15.90 ± 2.65 and 23.30 ± 5.05 mg/L, respectively. The IR spectrometry revealed a significant difference between the samples with different concentrations of gallic acid. \u0000Conclusion. The research managed to predict the properties of the complex of bovine serum albumin and gallic acid during its formation. The resulting complex had the highest reducing properties at 0.69 g of bovine serum albumin and 300 mg of gallic acid. The obtained parameters can be used in the food industry to develop new food additives.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43109631","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioassay of oxidative properties and toxic side effects of apple juice","authors":"A. Samoylov, N. Suraeva, M. Zaytseva, A. Petrov","doi":"10.21603/2308-4057-2022-1-176-184","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-1-176-184","url":null,"abstract":"Introduction. Apple juice owes its beneficial properties to various biologically active compounds, e.g. antioxidants. Therefore, food science needs effective methods that would cover all the mechanisms of their effect on human metabolism. However, fruit juice production raises certain safety issues that are associated not only with production risks, but also with some natural components in the raw material. The Allium cepa test seems to be an effective solution to the problem. This plant bioassay has a good correlation tested on mammalian cell cultures. \u0000Study objects and methods. Onion roots (A. cepa) were treated with aqueous solutions of juices and sorbic acid to assess their antioxidant profile. The toxic effects on root tissues were described according to biomass growth, malondialdehyde (MDA) concentration, and proliferative and cytogenetic disorders. \u0000Results and discussion. The study revealed the optimal conditions for the A. cepa assay of the antioxidant properties of apple juice. The antioxidant activity was at its highest when the juice was diluted with water 1:9 and the onion roots were treated with sorbic acid. The lipid oxidation of the A. cepa roots decreased by 43%. A comparative analysis of three different juice brands showed that the difference in their antioxidant profiles was ≤ 3%. As for toxic side effects, the chromosome aberrations increased by six times in all samples. \u0000Conclusion. The research offers a new in vivo method for determining the antioxidant profile of apple juice. Three juice brands proved to have irreversible cytotoxic and genotoxic effects.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44432011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Zeboid cow milk: physicochemical quality indicator","authors":"S. Beketov, Anatoly Kaledin, S. Senator, V. Upelniek, S. Kuznetsov, Yury Stolpovsky","doi":"10.21603/2308-4057-2022-1-171-175","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-1-171-175","url":null,"abstract":"Introduction. A herd of zeboid cattle was created by the Snegiri Scientific and Experimental Farm (Moscow region, Russia) as a result of long-term selection and crossbreeding zebu (Bos indicus L.) with cattle (Bos taurus L.). These hybrid cows have good physiological parameters, high resistance to diseases, and a significant adaptive potential. The quality of milk produced by zebu cows at different lactation and milking times has not been studied as well as their milking capacity. Therefore, we aimed to assess the variability of specific physicochemical indicators of milk produced by Snegiri’s zeboid dairy herd. \u0000Study objects and methods. The milk of 193 zeboid cows (6–12% of zebu blood) from the Snegiri Farm was analyzed by standard methods for quality indicators such as fat, nonfat milk solids, density, bound water, freezing point, protein, and lactose. Then, we determined how these indicators changed depending on the lactation number and the time of milking (morning/evening). Statistical analysis was applied to process the data. \u0000Results and discussion. Such indicators as nonfat milk solids, density, bound water, freezing point, protein, and lactose of zeboid cow milk were consistent with the normal indicators for raw cow’s milk. Only its fat content (4.39%) exceeded the norm. We found no correlation between the quality of milk and the number of lactations. However, the evening milk was more concentrated, with a significant increase in nonfat milk solids and density, as well as with a lower freezing point. \u0000Conclusion. Zeboid cows, which can be bred in suboptimal conditions, produce milk suitable for dairy products since it has a high fat content regardless of lactation and milking time.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46797638","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of high-protein feed supplements on lamb productivity","authors":"A. Marynich, B. Abilov, Vladimir Semenov, N. Dzhafarov, V. Kulintsev, I. Serdyukov","doi":"10.21603/2308-4057-2022-1-185-194","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-1-185-194","url":null,"abstract":"Introduction. Today’s feed market offers a variety of new products of plant and animal origin that increases the productivity of young sheep. Using feed supplements can help farmers to fully realize the genetic potential of wool-and-meat genotype sheep. \u0000Study objects and methods. We studied the effect of a whole milk replacer (skimmed powdered milk) and an ORGANIC high-protein feed supplement on the growth of young sheep and the quality of their meat. In particular, we determined the effect of starter feeds on the biochemical and morphological parameters of sheep blood at the Vtoraya Pyatiletka Breeding Farm, Stavropol Krai. \u0000Results and discussion. Substituting starter feeds with a whole milk replacer and an ORGANIC supplement for the standard feed in the diet of sheep aged 0–4 months increased metabolic energy (by 12.5%), crude protein (by 22.4 and 25.5%, respectively), lysine (by 24.8 and 21.4%, respectively), and methionine + cystine (by 31.0%). The starter feeds also led to higher live weight (by 29.6 and 33.7% (P ≤ 0.001)), absolute and average daily gain (by 24.6 and 29.1% (P ≤ 0.001)), slaughter weight (by 36.5 and 42.1% (P ≤ 0.001)), slaughter yield (by 2.50 and 2.96 abs.% (P ≤ 0.05)), and meat marbling (by 3.6 and 11.7%). The number of muscle fibers increased by 2.1 and 3.3%, respectively. Additional profits rose from 1761.5 to 2091.5 rubles per head and the product profitability reached 50.5–57.9%. \u0000Conclusion. The starter feeds containing a milk replacer and an ORGANIC feed supplement proved effective for sheep aged of 0–4 months in the suckling period, ensuring live weight of 39–40 kg and improving meat quality and productivity.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41803318","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fermented oat milk as a base for lactose-free sauce","authors":"D. Khrundin, V. Ponomarev, Eduard Yunusov","doi":"10.21603/2308-4057-2022-1-155-162","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-1-155-162","url":null,"abstract":"Introduction. We studied the use of fermented oat milk to produce sauce and evaluated its properties. The research was motivated by the current demand for so called “plant milk” commonly perceived as an alternative to cow’s milk. \u0000Study objects and methods. The experimental samples were produced from oats-based drinks (1.5 and 3.2% fat) fermented with starter cultures of lactic acid microorganisms following the guidelines for yoghurt production. Apple pectin was used as a thickener. Rheological studies were performed using an RM-1 rotational viscometer and a CT-2 texture analyzer according to the standard methods. Sensory evaluation was based on a scoring scale. Physicochemical parameters were determined according to generally accepted methods. \u0000Results and discussion. Oat milk was fermented to produce a sauce base. Acid accumulation increased throughout fermentation up to 135–137°T. Apple pectin (3%) was added to stabilize the structure and ensure the desired consistency. Higher concentrations of pectin increased the hardness and adhesive strength of the samples from both 1.5 and 3.2% oat milk. The 1.5% sauce scored highest in the sensory evaluation. Its physicochemical indicators met the standard requirements for related fermented milk products. We found the best consistency indicators at a pectin concentration of 3%. \u0000Conclusion. The new fermented sauce based on low fat oat milk (1.5% fat) had high consumer appeal as well as physicochemical, sensory, and rheological characteristics. The sauce can be used by people with lactose intolerance and vegetarians.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47873553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving the nutritional properties of Brassica L. vegetables by spontaneous fermentation","authors":"R. Parada, E. Marguet, C. Campos, M. Vallejo","doi":"10.21603/2308-4057-2022-1-97-105","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-1-97-105","url":null,"abstract":"Introduction. Brassica L. vegetables are rich in fiber, minerals, and bioactive compounds. Lactic fermentation can improve their nutritional value. The goal of this study was to evaluate phytase, calcium, phytic acid, total phenolic content, and antioxidants during spontaneous fermentation of white cabbage, red cabbage, and Chinese cabbage. \u0000Study objects and methods. The research featured samples of water extract, methanol extract, and brine. The procedure involved monitoring lactic bacteria and pH during cabbage fermentation. Diphenyl-1-picrylhydrazyl radical (DPPH) scavenging assay and cupric reducing antioxidant capacity (CUPRAC) assay were used to measure the antioxidant activity and Folin-Ciocalteau method to determine total phenolic content in the water and methanol extracts. In the brine samples, we studied calcium, phytic acid, and phytase activity. \u0000Results and discussion. The samples of white and red cabbage displayed the highest phytase activity on days 5–10 and had a maximal decrease of phytic acid and increase of calcium concentration, while in Chinese cabbage these processes occurred gradually throughout the fermentation. The total phenolic content in the brine and extracts was very similar for all the cultivars throughout the fermentation process. A continuous release from the solid phase to brine could be observed during the first ten days of fermentation. DPPH and CUPRAC assays revealed a similar phenomenon for the total phenolic content. The antioxidant capacity decreased in the water and methanol extracts and increased in the brine. At the end of fermentation, the red cabbage samples demonstrated a significant increase in the total phenolic content and total antioxidant activity, which was less prominent in the Chinese cabbage. The samples of white cabbage, on the contrary, showed a decrease in these parameters. \u0000Conclusion. Fermentation made it possible to increase the concentration of free calcium in white, red, and Chinese cabbages, as well as improve the antioxidant capacity of red and Chinese cabbages.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47264716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of adulterated palm cooking oil on the quality of fried chicken nuggets","authors":"Sook Ling Tan, Syazwan Hanani Meriam Suhaimy, Nur Azimah Abd Samad, N. Hamizi","doi":"10.21603/2308-4057-2022-1-106-116","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-1-106-116","url":null,"abstract":"Introduction. There is a rising concern over food safety caused by an increasing trend towards adulterating fresh cooking oil with used cooking oil in Malaysia. Recent decades have seen more cases of high-quality edible cooking oil adulteration with reused oil, driven by high market demand and profit margins. In this study, we aimed to analyze the properties of vegetable oils and their effect on the quality of fried chicken nuggets. \u0000Study objects and methods. We determined free fatty acid contents and characterized the properties of fresh palm olein, used cooking oil, and adulterated oil. We also compared the sensory quality attributes of chicken nuggets fried in fresh and adulterated oils. \u0000Results and discussion. The content of free fatty acids consistently increased with rising adulteration levels. The FTIR spectral analyses revealed significant differences between fresh, used, and adulterated oils at 3006, 2922, 2853, 2680, 1744, 1654, 987, 968, and 722 cm–1. The oil samples with high adulterant concentrations demonstrated a linear increasing trend in K232 and K 270 values, where higher absorbance values indicated severe deterioration in the oil quality. The sensory evaluation showed no significant effect (P > 0.05) of adulteration with used cooking oil on the quality of fried chicken nuggets. \u0000Conclusion. Our findings filled in a gap in the previous studies which only focused on the effects of adulteration on the oil properties. The study also provides valuable information to regulatory authorities on the reliability of quality parameters and modern instruments in edible oil adulteration detection.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47580973","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}