Journal of Food Quality最新文献

{"title":"Phytochemical Profiling and Therapeutic Potential of Abelmoschus esculentus Fruit Extracts: Insights Into Antidiabetic Potential in In Vitro and In Vivo Experiments","authors":"Hayat Ullah,&nbsp;Tour Jan,&nbsp;Bashir Ahmad,&nbsp;Tariq Nawaz,&nbsp;Imran Khan,&nbsp;Khalid Ahmad,&nbsp;Ata Ur Rehman,&nbsp;Abduh Murshed,&nbsp;Jun Lu,&nbsp;Ashraf Ali,&nbsp;Azizullah Azizullah,&nbsp;Shafiq Ur Rehman,&nbsp;Mostafa A. Abdel-Maksoud,&nbsp;Hossam Ebaid,&nbsp;Mohamed Y. Zaky","doi":"10.1155/2024/7096736","DOIUrl":"https://doi.org/10.1155/2024/7096736","url":null,"abstract":"<div>\u0000 <p>Due to inadequate treatment, diabetes mellitus, which is characterized by hyperglycemia, is a global health challenge that requires creative management techniques. This study explores the therapeutic potential of <i>Abelmoschus esculentus</i> L. Moench fruit extracts in diabetes, offering an ample approach includes phytochemical analysis, qualitative and quantitative assessments, antidiabetic efficacy, antioxidant potential, and in vivo and in vitro investigations. Thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC), and gas chromatography–mass spectrometry (GC–MS) were utilized to disclose the phytochemical profile of the fruit extracts, which indicated a diverse range of bioactive compounds. Four polyphenolic compounds including chlorogenic acid, quercetin, rutin, and morin were confirmed by HPLC fingerprinting, with rutin being the most prevalent. Qualitative analysis reveals the presence of carbohydrates, emodin, terpenoids, lignin, glycosides, and anthraquinones, while indicating the absence of amino acids, anthocyanins, phlobatannins, lactones, and leucoanthocyanins. Quantitative analysis reveals total phenolic, tannin, and flavonoid. In vitro assessments demonstrate the ability of the extracts to inhibit alpha amylase. Radical scavenging activities were evaluated through DPPH assay, underscoring their antioxidant capacity with high effect in methanol extracts. Additionally, the methanol extract decreased the blood glucose level of Type 2 diabetic mice. Notably, test samples stabilized blood glucose levels, reversed deviations in blood profile parameters, blood biochemistry, and regulated organ weight. Based on its antioxidant and antidiabetic effects, as well as positive effects on the physiology of Type 2 diabetic mice, <i>A. esculentus</i> emerges as an important nutraceutical vegetable. As an important nutraceutical vegetable, it holds promise for diabetes management. <i>A. esculentus</i> can be incorporated into dietary interventions for individuals with diabetes, harnessing its natural antioxidant and antidiabetic properties. Our findings validate the traditional use of <i>A. esculentus</i> in green therapeutics. In conclusion, <i>A. esculentus</i> emerges as a valuable ally in the fight against diabetes, bridging the gap between ancient wisdom and modern science. Further research and practical implementation are warranted to fully realize its potential.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/7096736","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142555502","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Qualities and Valorization Trends of Vegetable and Fruit Byproducts: A Comprehensive Review","authors":"Zenebe Tadesse Tsegay,&nbsp;Sarah Tewolde-Berhan Gebreegziabher,&nbsp;Guesh Mulaw","doi":"10.1155/2024/5518577","DOIUrl":"https://doi.org/10.1155/2024/5518577","url":null,"abstract":"<div>\u0000 <p>Vegetable and fruit byproducts are different parts of vegetables and fruits plus secondary products derived from primary agrofood production processes. With the increasing growth of global vegetable and fruit production, utilization of their byproducts for recovery of health benefit dietary nutrients required emphasis. The current food system and manufacturers are inadequate to maximize the existing food or plant resources’ public demand concurrently to minimize environmental pollution. Important sources of nutritional qualities of these byproducts and their valorization trends are getting research interests. In this review, we have summarized the nutritional qualities and their means of valorization of vegetable and fruit byproducts which have maximum global production from the FAO (2021) published data. The nutritional qualities of the main byproducts are highlighted and the current trends to valorize them into innovative health-promoting products were assessed. Valorization investigations conducted on these byproducts into food additives (dietary fiber concentrates), nutraceuticals, edible food packaging materials, fermented beverages, and natural dyes were mainly focused on in this review. There are limitations in valorizing technologies of vegetable and fruit byproducts. Hence, further studies are vital to develop novel processing techniques for each of these byproducts. Benefiting from the food waste is a pearl of wisdom and ignoring the value can be participating in pollution.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/5518577","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142525585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical Properties and Bioactive Compounds of Three Varieties of Melon (Cucumis melo) Seed Oils","authors":"Maryam Jalili,&nbsp;Ladan Rashidi","doi":"10.1155/2024/9998037","DOIUrl":"https://doi.org/10.1155/2024/9998037","url":null,"abstract":"<div>\u0000 <p>The physicochemical composition of the oil extracted from three different melon seed varieties (named <i>Uzbek-Russian, Soski,</i> and <i>Soski Green</i>), which were collected from three various geographical parts of Iran (north, northeast, and center), was determined in 2021 and 2022. The macronutrient components, fatty acid profile, sterol compounds, phenolic compounds, tocopherols, and oxidative stability of the melon seed oils were determined. The oil content of melon seeds ranged from 43.3% to 47.3%. Linoleic (54.48% to 60.35%), oleic (24.35% to 28.03%), and palmitic acids (10.15% to 12.65%) were the predominant fatty acids. No significant differences were observed between the three cultivars and between the 2 years of the study in terms of macronutrient components and fatty acid profiles (<i>p</i> &gt; 0.05). Twelve different phenolic compounds were identified, of which caffeic acid was the major compound, ranging from 39.74% ± 1.70% (<i>Soski Green</i>) to 63.45% ± 1.25% (<i>Uzbek-Russian</i>). The amounts of caffeic acid and oxidative stability of <i>Uzbek</i>-<i>Russian</i> were significantly higher than those in the two other cultivars. <i>β</i>-Sitosterol (approximately 60%) and <i>γ</i>-tocopherol (71.6 to 84.07 mg/100 g) were the major sterol and tocopherol compounds, respectively. The results indicated that the physical and chemical specifications of the three investigated melon seed oils were stable for two consecutive years. Therefore, melon seed oil is a rich source of bioactive compounds and could be introduced as a healthy oil for human consumption.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/9998037","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142524998","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality Evaluation of Herbal Yoghurt Produced Using Cinnamon (Cinnamon cassia), Garlic (Allium sativum) and Ginger (Zingiber officinale)","authors":"Ifeoma Elizabeth Mbaeyi-Nwaoha,&nbsp;Augustina Chinechendu Uzoigwe,&nbsp;Helen Onyeaka","doi":"10.1155/2024/8262211","DOIUrl":"https://doi.org/10.1155/2024/8262211","url":null,"abstract":"<div>\u0000 <p>Yoghurt is a widely consumed fermented dairy product, known for its flavour and perceived health benefits. To create herbal yoghurt with unique attributes, different amounts (0, 4, 6 and 8 g) of cinnamon, garlic and ginger were incorporated into the yoghurt postfermentation, resulting in multiple samples. The research assessed various aspects of the herbal yoghurt, including proximate composition, micronutrients, physicochemical properties, antioxidant content, sensory attributes and microbiological characteristics. The proximate analysis revealed variations in moisture (86.67% to 87.79%), protein (4.26% to 4.28%), fat (3.82% to 3.91%), ash (0.88% to 0.95%) and carbohydrates (0.12% to 1.73%). The vitamin C content ranged from 0.21 mg/100 mg to 0.21 mg/100 mg, and vitamin A content from 2.79 IU to 2.86 IU. Phosphorus and calcium content varied from 90.43 mg/100 mg to 91.87 mg/100 mg and 53.72 mg/100 mg to 53.83 mg/100 mg, respectively. The herbal yoghurt exhibited a pH range of 4.57 to 4.67, total titratable acidity from 0.43 to 0.51 and IC50 for DPPH values from 20.83 to 21.78. In terms of sensory evaluation, the control sample (YCTRL) garnered the highest mean scores for all attributes, including appearance, aroma, taste, aftertaste, mouthfeel, consistency and overall acceptability. Panellists rated YGP1, which contained 4 g of ginger powder, as the herbal yoghurt with the most acceptability. Microbiological analysis indicated that the total viable count ranged from 7.9 × 10² (cfu/ml) to 1.1 × 10³ (cfu/mL), with lactic acid bacteria counts varying from 1.4 × 10³ (cfu/mL) to 2.3 × 10³ (cfu/mL). Notably, no mould was detected in any of the yoghurt samples or the control, possibly due to the stringent aseptic conditions and hygienic measures maintained during production. From the results obtained, herbal yoghurt can serve as a highly nutritional functional food enriched with a variety of health benefits.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/8262211","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142451759","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to “Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products”","authors":"Nina Kudumija,&nbsp;Ivica Kos,&nbsp;Tina Lešić,&nbsp;Nada Vahčić,&nbsp;Ana Vulić,&nbsp;Tomaž Polak,&nbsp;Greta Krešić,&nbsp;Ivan Vnučec,&nbsp;Darija Bendelja Ljoljić,&nbsp;Mario Škrivanko,&nbsp;Tanja Bogdanović,&nbsp;Jelka Pleadin","doi":"10.1155/2024/9827080","DOIUrl":"https://doi.org/10.1155/2024/9827080","url":null,"abstract":"<p>In the article titled “Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products” [<span>1</span>], there was an error in the article title, with the short title having been merged with the main title. The correct title is shown below.</p><p>“[Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Products]”</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/9827080","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142447785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Revolutionizing Spray Drying: An In-Depth Analysis of Surface Stickiness Trends and the Role of Physicochemical Innovations in Boosting Productivity","authors":"Nik Farhan Nazmi Nik Abd Rahman,&nbsp;Saiful Irwan Zubairi,&nbsp;Haslaniza Hashim,&nbsp;Harisun Yaakob","doi":"10.1155/2024/8929464","DOIUrl":"https://doi.org/10.1155/2024/8929464","url":null,"abstract":"<div>\u0000 <p>Spray drying is a widely utilized method in the pharmaceutical, food, and chemical industries for producing powdered products. However, a recurring challenge in this process is the persistent issue of surface stickiness, which diminishes product quality and operational efficiency. This paper examines the current trend of surface stickiness in spray drying and explores physicochemical approaches to mitigate fouling and enhance overall productivity. The stickiness is often attributed to the formation of lumps on drying chamber surfaces, adversely affecting the final product’s characteristics. The paper reviews existing literature on the causes and consequences of surface stickiness, emphasizing the need for innovative strategies to address this challenge. Promising solutions are emerging in the form of physicochemical approaches, involving the modification of drying chamber materials, applying different operational approaches, optimization of process parameters, and the introduction of drying aids. Researchers aim to alter the surface properties of drying chamber components, minimizing particle and wall deposition to prevent surface stickiness. The present review also delves into the impact of various physicochemical factors on spray drying performance, including temperature, airflow dynamics, and formulation composition. Understanding these factors is crucial for developing effective strategies to reduce fouling and enhance overall productivity in spray drying processes. This review sheds light on the prevalent issue of spray drying surface stickiness and underscores the significance of physicochemical approaches in overcoming this challenge. By addressing stickiness issues through innovative strategies, researchers and industry professionals can improve the efficiency and reliability of spray drying processes, ultimately elevating the quality of powdered products in pharmaceutical, food, and chemical manufacturing.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/8929464","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142429838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Review on the Edible Bird’s Nest Quality and Manufacturing Standards of the Three Largest Exporting Countries in the World","authors":"Nurin Naziha Zulkefle,&nbsp;Mohamed Ahmed Ibrahim,&nbsp;Nor Fateha Azuan,&nbsp;Soo Ee Ch’ng,&nbsp;Norsharina Ismail,&nbsp;Md Zuki Abu Bakar,&nbsp;Kim Wei Chan","doi":"10.1155/2024/5608357","DOIUrl":"https://doi.org/10.1155/2024/5608357","url":null,"abstract":"<div>\u0000 <p>Edible bird’s nest (EBN) is an animal product with the world’s highest market price due to its value. The nests are made exclusively from the saliva secreted by swiftlet, a species of bird native to Southeast Asia. For over a century, EBN has been consumed in many parts of the world as a nutritious food. The high economic value of EBN attracts people to invest and engage in the bird nest industry. Currently, China is the largest importer of EBN, while Southeast Asian countries, namely, Indonesia, Malaysia, and Thailand, are the three largest exporters of EBN. An analysis of EBN’s compositions from most previous studies revealed that protein, carbohydrate, moisture, fat, and ash in EBN from the three central producing countries did not have apparent differences in their origins and were comparable to each other. Before 2011, EBN trade with China was unregulated. Consequently, the industry encountered problems due to the high nitrite content in EBN. Since then, these three countries have taken great measures to deal with this food safety issue and formulated a standard operating procedure (SOP) to meet the specific criteria listed for exporting EBN to China. Hence, this review discusses the quality and safety standards of EBN from the three countries and China’s standards for EBN importation.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/5608357","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142429910","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fatty Acid Analysis to Classify Iberian Hams Quality Categories from Different Brands as Affected by the Sampling","authors":"Soledad Sánchez,&nbsp;Teresa Antequera,&nbsp;Abraham Pajuelo,&nbsp;Trinidad Perez-Palacios","doi":"10.1155/2024/1616075","DOIUrl":"https://doi.org/10.1155/2024/1616075","url":null,"abstract":"<div>\u0000 <p>Iberian meat products are classified into four quality categories based on the crossbreeding and feeding of pigs. Meat industries also commonly apply chromatographic analysis to major fatty acids found in the subcutaneous fat taken from the carcass to classify Iberian meat products. Despite the influence of the dry-cured processing, it has not been considered to stablish quality categories of this product, and neither utilizing different lipid sampling methods for analysis. This study evaluated fat from different areas and hams from various brands and quality categories to assess the correspondence between the fatty acid composition from different fat samples, the quality categories of the current classification of Iberian meat products, and the sensory profile of dry-cured hams. The analysed samples included fat from the coccyx in the carcass (CAR), subcutaneous fat from fresh and dry-cured Iberian hams (SCF and SCD, respectively), and intramuscular fat (IMF) from sliced and vacuum-packed dry-cured hams (IMF). These samples were sourced from different brands within each quality category of Iberian products and were evaluated based on their fatty acid composition. Additionally, a quantitative descriptive sensory analysis was conducted on the dry-cured hams in this study. Significant differences in the fatty acid composition and results from the principal component analysis were observed in all four types of analysed samples, indicating similarities among brands from the White and Green quality categories on the one hand and among brands from the Red and Black quality categories on the other hand. Sensory attributes of the dry-cured hams showed minimal significant differences among quality categories, likely due to the high variability among brands. The four types of sampling analysed in this work may be used for quality control in the industries, especially subcutaneous and intramuscular fat from dry-cured Iberian hams, which are easily obtained and handled, and are available until the end of processing.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/1616075","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142359972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of the Extraction Process of Effective Components of Eleutherococcus senticosus Using Mathematical Models","authors":"Shunjie Zhang,&nbsp;Yudan Wang,&nbsp;Tianyang Liu,&nbsp;Xinzhi Li,&nbsp;Meiliang Wang,&nbsp;Youwen Qiu","doi":"10.1155/2024/5538373","DOIUrl":"https://doi.org/10.1155/2024/5538373","url":null,"abstract":"<div>\u0000 <p>Eleutheroside B, eleutheroside E, and isofraxidin are all important active ingredients for medicinal purposes of <i>Eleutherococcus senticosus</i> (Rupr. and Maxim).To improve the efficacy and quality of Chinese medicinal materials, optimizing the extraction process is necessary. By improving and innovating the process, the utilization efficiency of medicinal materials can be enhanced, promoting the effective utilization of Chinese medicinal materials. This experiment focused on three traditional components of <i>Eleutherococcus senticosus,</i> a medicinal plant known for its various bioactive properties. High-performance liquid chromatography and response surface methodology were employed to investigate the effects of extraction parameters on the yield of these components. Mathematical model analysis was used to optimise the response surface experimental design and to determine the exact extraction conditions for each ingredient. In the extraction method prediction model, the method described in the best group extracted more of the three active ingredients. The extraction rate of the components was increased by 1.33 percent compared to the conventional extraction method. Meanwhile, the <i>R</i>-square of this prediction model was as high as 0.938. A validated method was used to quantify the three components in 21 samples of <i>Eleutherococcus senticosus</i> from different origins. The results revealed significant variations in the component content among the samples. The recall F1 of cross-validation sets in the GA-decision tree of the classifier reaches 0.833. <i>K</i>-means cluster analysis was performed to classify the samples based on their component profile, providing a basis for quality assessment. The novel content evaluation model developed in this study enabled a reliable and visual comparison of the component differences among the samples and extraction conditions, determining the optimal extraction parameters for each component of <i>Eleutherococcus senticosus</i>. This study offers new techniques and insights for the development and utilization of natural active ingredients from Chinese herbs, with important scientific and practical implications.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/5538373","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316992","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effect of Okra Seed (Abelmoschus esculentus) Powder Supplementation on Nutritional, Textural, Microstructural, and Sensory Properties of Gluten-Free Muffins","authors":"Altan Sahan,&nbsp;Ezgi Ozgoren Capraz","doi":"10.1155/2024/9423583","DOIUrl":"https://doi.org/10.1155/2024/9423583","url":null,"abstract":"<div>\u0000 <p>Celiac disease is an autoimmune-mediated systemic disorder that develops in those who are genetically predisposed, the management of which is limited to a lifelong gluten-free diet. Gluten-free foods contain fewer proteins, dietary fiber, and minerals than their gluten counterparts. Among the appropriate ingredients, okra seed is known for its high protein, fat, and dietary fiber content, its well-balanced amino acid composition, and its rich unsaturated fatty acid profile. In the present study, muffins were prepared with part of the rice flour substituted by okra seed powder (OSP) (15, 30, and 45%) and the nutritional, textural, microstructural, and sensory properties of the gluten-free muffins were evaluated. The most preferred formulation was determined using the integrated SWARA-TOPSIS multicriteria decision-making method, revealing the 30% OSP-added muffin to be the optimum alternative, with 2.43% ash, 28.01% fat, 10.0% protein, 7.39% total dietary fiber, and 49.75 mg GAE/100 g total phenolic content. In a mineral matter analysis, the Mg, P, K, Ca, Mn, Fe, and Zn contents of the 30% OSP-added sample were found to be 4.3, 1.2, 2.3, 2.7, 1.4, 4.9, and 2.0 times higher than the control sample, respectively. The OSP-added gluten-free muffin samples were also found to be an important source of essential and nonessential amino acids and a good source of linoleic and oleic acids. All of the muffin samples received acceptable sensory scores (&gt;4/7). A texture profile analysis revealed that the hardness, adhesiveness, gumminess, and chewiness values of the muffins increased with the supplementation of OSP, while scanning electron microscope imaging revealed a homogeneous pore structure in the control samples that decreased as the OSP substitution rate increased. The results of the study revealed OSP to be an appropriate natural source of protein and dietary fiber in gluten-free muffin production.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/9423583","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}