NFS Journal最新文献

{"title":"Effect of different encapsulation techniques on the pH, thermal and storage stability of vitexin","authors":"Ratchadaporn Yooying,&nbsp;Sudathip Sae-tan,&nbsp;Methavee Peanparkdee","doi":"10.1016/j.nfs.2024.100180","DOIUrl":"https://doi.org/10.1016/j.nfs.2024.100180","url":null,"abstract":"<div><p>In this study, vitexin was encapsulated in chitosan microparticles and phytosome nanoparticles, in order to enhance its stability and bioavailability. The effect of types of carrier agents on the pH stability, thermal stability and shelf-life stability of vitexin-loaded particles was investigated. The free vitexin (V) was degraded at pH 7 due to its lowest value of total phenolic content (TPC), whereas vitexin-loaded chitosan microparticles (V-CHM) and vitexin-loaded phytosome nanoparticles (V-PHN) could improve the stability of vitexin at pH 7. After heat treatment at 120 and 150 °C, the V-CHM and V-PHN gave higher release of TPC and antioxidant activity. V-CHM and V-PHN could prolong the release of TPC and antioxidant activity values of vitexin during storage time of 60 days. The results suggest that chitosan microparticles and phytosome nanoparticles has ability to overcome the limitation and enable the application of vitexin.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"35 ","pages":"Article 100180"},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000191/pdfft?md5=358480fbf1817dbb6300988193741acf&pid=1-s2.0-S2352364624000191-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140822861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fortification of conventional Buffalo meat sausage with ash gourd peel enhances shelf life, nutritional, functional and microstructural characteristics","authors":"Abdul Haque ,&nbsp;Saghir Ahmad ,&nbsp;Mohd Adnan ,&nbsp;Mohammad Idreesh Khan ,&nbsp;Syed Amir Ashraf ,&nbsp;Z.R.A.A. Azad","doi":"10.1016/j.nfs.2024.100179","DOIUrl":"https://doi.org/10.1016/j.nfs.2024.100179","url":null,"abstract":"<div><p>In recent years, food fortification has been seen as one of the important approaches to address nutrients deficiency and also considered as a source of a sustainable form of intervention to reach a wider population. Therefore, the aim of our study was to develop Buffalo meat sausage by incorporating dehydrated ash gourd peel powder (DAGPP). Four sausage formulations were prepared with three levels of DAGPP inclusion (4%, 8%, and 12%) along with a control sample. DAGPP-incorporated sausages were compared with the control sample in terms of scanning electron micrograph (SEM), crude fiber content, antioxidant activity, total phenolic content, and sensory and textural attributes. The storage studies (at 0 °C) were carried out for analysis of physicochemical properties (moisture content, protein content, ash content, pH and TBA value), color parameters (a*, b* and L* values) and microbiological characteristics. Our results showed that crude fiber content and mineral content increased from 0.74% to 6.33% and 1.94% to 2.74%, respectively, on the first day of the study. TBA value decreased from 0.207 to 0.133 (mg of malonaldhyde/ kg sample) on the 14th day of the study. Microbiological analysis revealed that the total plate count, yeast and mold count reduced from 2.87 to 2.12 log cfu/g and 1.93 to 1.38 log cfu/g, respectively, although no coliform was detected. The highest sensory score was achieved for the sample containing 12% DAGPP ie; 7–9. Based upon our findings, we found that the fortified meat sausages had better microstructure and sensory score, increased nutritional value, crude fiber, shelf life as well as high antioxidant activity. Therefore, DAGPP fortified meat sausage can be considered as one of the important sources for proteins and minerals for the under-nutrition population. However, profiling of the fortified food would be warranted to investigate micronutrients along with other functional characteristics.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"35 ","pages":"Article 100179"},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S235236462400018X/pdfft?md5=40796651f47618416dd1f95479071022&pid=1-s2.0-S235236462400018X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140351329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulation of children's nutrient-dense recipes from Adansonia digitata pulp and Ocimum gratissimum leaves in North Benin","authors":"Bissola Malikath Bankole ,&nbsp;Sam Bodjrenou ,&nbsp;Julia Bodecker ,&nbsp;Edwige Noukpoakou ,&nbsp;Flora Josiane Chadare ,&nbsp;Celine Termote ,&nbsp;Waliou Amoussa Hounkpatin","doi":"10.1016/j.nfs.2024.100176","DOIUrl":"10.1016/j.nfs.2024.100176","url":null,"abstract":"<div><p>Neglected and underutilized species (NUS) can play an important role in nutrition and food security. This study aimed to promote the consumption of two NUS, <em>Ocimum gratissimum</em> and <em>Adansonia digitata</em>, by improving recipes that are traditionally consumed by children aged 6–23 months in the Atacora department. Two (02) improved recipes were formulated: baobab pulp-enriched porridge (BPP) and <em>egusi</em> sauce with african basil leaves and red palm oil (ESBR). Formulation was initially carried out using <em>MINITAB 19</em> mixing software. For each recipe, two factors (two main ingredients of the recipe) were considered for the formulation. The optimized recipes were then tested through a hedonic test with a sample of 66 children in three (03) communes. The nutritional densities of accepted recipes were then determined. Results showed that most of the children liked both recipes formulated. The energy densities of both recipes (1.24 ± 0.03 kcal and 1.89 ± 0.05 kcal/g respectively for BPP and ESBR) met the recommended standards. As for nutritional densities, only iron recommended density was achieved for BPP (4.86 ± 0.12 mg/100 kcal) while for ESBR, in addition to iron density, zinc and vitamin A densities were also achieved. The BPP recipe covered good levels of daily nutritional requirements for one single feed for iron (46.42%) and energy (13.49%) considering the amount consumed by children, whereas the ESBR recipe covered levels of 26.61% for energy, 399.32% for vitamin A, 94.11% for iron and 17.44% for zinc. A better valorization of these species through cooking demonstration sessions addressed to mothers is necessary to ensure the consumption of recipes formulated by communities in general and children in particular.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"35 ","pages":"Article 100176"},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000154/pdfft?md5=0867359223dbdcdf3bfeec4d5f926118&pid=1-s2.0-S2352364624000154-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140403800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pseudocereals – A bibliometric analysis and literature review on the potential for manufacturing flours, bakery products and milk analogues","authors":"Bruno Fonsêca Feitosa ,&nbsp;Jefferson Henrique Tiago Barros ,&nbsp;João Vitor Fonseca Feitoza","doi":"10.1016/j.nfs.2024.100163","DOIUrl":"https://doi.org/10.1016/j.nfs.2024.100163","url":null,"abstract":"<div><p>Pseudocereals have a complete nutritional profile, containing a higher quality and quantity of protein compared to cereals. This potential justifies its insertion into the food industry. Therefore, a bibliometric analysis on pseudocereals was conducted on the <em>Scopus®</em> database, combined with a literature review with an emphasis on the manufacture of flours, bakery products and milk analogues. From 570 documents, an increasing number of articles were published from 2000 to 2022. Italy (10%, <em>n</em> = 59) and China (10%, <em>n</em> = 54) were the countries with the highest number of publications, followed by China, Spain, Germany, United States, Brazil, Mexico, Peru and Turkey. Specifically, 16 <em>clusters</em> were identified for citations and 5 <em>clusters</em> for the co-occurrence of keywords in the network maps, using the <em>VOSviewer</em> software. The species <em>Amaranthus</em> spp. (<em>n</em> = 14), <em>Chenopodium quinoa</em> (<em>n</em> = 14) and <em>Fagopyrum esculentum</em> (<em>n</em> = 9) stood out, confirmed the profile traced in the bibliometric analysis. In bakery products, pseudocereals still cannot completely replace true cereals, limited by technological factors. New tests and adaptations in the formulation and processing are recommended, as it is currently only possible to use it as a supplementary raw material and in small quantities.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"34 ","pages":"Article 100163"},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000026/pdfft?md5=cfa1c5cd2c3216dc67a542b150060d05&pid=1-s2.0-S2352364624000026-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139748457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridge","authors":"Oluyimika Y. Famuyide ,&nbsp;John Lubaale ,&nbsp;Cheikh Ndiaye ,&nbsp;Kwaku G. Duodu ,&nbsp;John R.N. Taylor","doi":"10.1016/j.nfs.2024.100165","DOIUrl":"https://doi.org/10.1016/j.nfs.2024.100165","url":null,"abstract":"<div><p>Mineral deficiencies, especially iron and zinc, are still prevalent in urban as well as rural communities among women and children across Africa, including the Sahel. Here, effects of extrusion cooking in combination with food-to-food fortification (FtFF) with plant foods rich in minerals (moringa leaf powder) and their bioavailability enhancers, organic acids (baobab fruit) and β-carotene (carrots, mango, papaya) and additionally micronutrient premix fortification on iron, zinc and other mineral bioaccessibilities in wholegrain pearl millet-based porridges in comparison to their conventionally wet-cooked equivalents were investigated. Percentage bioaccessible iron in extrusion-cooked porridges FtFF with moringa+baobab+carrots+mango, baobab+carrots+papaya and together with micronutrient premix was generally similar to their conventionally cooked FtFF-porridge equivalents. However, the amount of bioaccessible iron in the extrusion-cooked FtFF-porridges was some three times higher. Iron contamination through solubilization from the extruder parts was responsible. Percentage and amount of bioaccessible zinc of the extrusion-cooked FtFF-porridges was substantially increased. This is likely due to phytate degradation during extrusion cooking, thereby reducing the phytate's mineral-chelating effects. Concerning calcium and magnesium, there was no positive effect of extrusion cooking on their bioaccessibility when compared to conventional cooking. However, FtFF substantially increased the amount of bioaccessible calcium and magnesium in the conventionally- and extrusion-cooked FtFF-porridges because of their high contents in moringa and baobab. Consumption of extrusion-cooked ready-to-eat FtFF-porridges, especially when additionally conventionally fortified, is promising to significantly improve bioaccessible iron and zinc in the diet of at-risk African populations, particularly in urban communities.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"34 ","pages":"Article 100165"},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S235236462400004X/pdfft?md5=a9c3a684ce6035188725cdc355db8cb1&pid=1-s2.0-S235236462400004X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139986491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Culinary herbs and spices for low-salt dietary management: Taste sensitivity and preference among the elderly","authors":"Farapti Farapti ,&nbsp;Afifah Nurma Sari ,&nbsp;Annis Catur Adi ,&nbsp;Hazreen B. Abdul Majid","doi":"10.1016/j.nfs.2024.100162","DOIUrl":"10.1016/j.nfs.2024.100162","url":null,"abstract":"<div><h3>Background</h3><p>Low-salt dietary management is a strategy for maintaining the health of the elderly. However, the elderly face the challenge of reducing salt consumption because of taste changes associated with aging.</p></div><div><h3>Objective</h3><p>This study aimed to evaluate the effectiveness of using herbs and spices for low-salt dietary management and its effect on taste sensitivity and preferences among the elderly.</p></div><div><h3>Methods</h3><p>The study involved 54 nursing home residents with a mean age of 71 ± 8.2 years. Taste preference data were collected from self-reported questionnaires, whereas salty taste sensitivity was measured using the sodium chloride detection threshold (DT) using a forced-choice method with three different concentrations (0.1709, 0.3418, and 0.6837 M). Culinary preference was evaluated using three different formulas: F1 (regular salt), F2 (50% sodium reduction), and F3 (50% sodium reduction with herbs and spices addition). The assessed items included three side dishes (braised chicken, marinated tempeh, and spiced tofu) and three snacks (tofu schotel, vegetable omelet, and mushroom shumai), and the assessment was conducted using a single-blind method.</p></div><div><h3>Results</h3><p>The majority of the subjects liked the salty taste (75.9%) and had good taste sensitivity (81.5%), especially women (16.2% higher). Subjects preferred 50% reduced salt with herbs and spices, similar to standard, but least liked the salt-only reduction formula. Statistical analyses showed that there was an association between culinary preferences in F1 and F2 and salty taste preference (<em>p</em> &lt; 0.05), especially among women, but not salty taste sensitivity (<em>p</em> &gt; 0.05). Increased levels of certain minerals were also found in all dishes.</p></div><div><h3>Conclusion</h3><p>The study findings suggest that using herbs and spices is an effective method for low-salt dietary management in the elderly population and that taste preference plays a more important role in food selection than taste sensitivity.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"34 ","pages":"Article 100162"},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000014/pdfft?md5=92e51bf915cb1a508a48df08d7cfa9c4&pid=1-s2.0-S2352364624000014-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139634815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phytochemical composition, anti-amylase and anti-acetylcholinesterase activities of leaf extracts and herbal tea of Dolichandrone serrulata (DC.) seem","authors":"Sirikul Thummajitsakul ,&nbsp;Kullanat Nattee ,&nbsp;Pornapa Nathunli ,&nbsp;Chompoonick Promprieng ,&nbsp;Rujisaya Anekwasinchai ,&nbsp;Kun Silprasit","doi":"10.1016/j.nfs.2023.100152","DOIUrl":"https://doi.org/10.1016/j.nfs.2023.100152","url":null,"abstract":"<div><p>The number of elderly population is continually growing in Thailand. Major health problems mostly occurred in the elder are non-communicable diseases namely Alzheimer's disease and type 2 diabetes mellitus. In current study, phytochemical composition, anti-amylase and anti-acetylcholinesterase activities of leaf extracts and herbal tea from <em>Dolichandrone serrulata</em> (DC.) Seem were determined. The result showed that extracts and herbal tea samples of <em>D. serrulata</em> leaves had effective in inhibition of amylase (an effective concentration at half maximum (EC₅₀) = 1.21 to 23.80 mg/ml) and acetylcholinesterase activities (EC₅₀ = 2.63 to 49.55 mg/ml). The effect of infusion time on the inhibition of amylase indicated that the best infusion time for preparing herbal tea beverage was 3 min, while the inhibition of acetylcholinesterase was 5 min. The fourier transform infrared spectroscopy (FTIR) and gas chromatograph - mass spectrometer (GC–MS) data indicated the presence of phytochemicals in the extracts and herbal tea samples related to phenolic compounds and flavonoids. The principal component analysis (PCA) result from FTIR data could discriminate herbal tea samples from the ethanol and aqueous extracts better than the PCA biplot of anti-amylase activity and anti-acetylcholinesterase activity.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"33 ","pages":"Article 100152"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50176668","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":"Comparing consumer acceptance, sensory profile, and chemical properties in artisanal and industrial Greek-style yogurts processing: A path to enhancing food safety","authors":"Diana Víquez-Barrantes ,&nbsp;Natalia Lau-Lee ,&nbsp;Elba Cubero-Castillo ,&nbsp;Marcia Cordero-García","doi":"10.1016/j.nfs.2023.100156","DOIUrl":"https://doi.org/10.1016/j.nfs.2023.100156","url":null,"abstract":"<div><p>Greek-style yogurt consumption has increased due to consumer interest on high protein foods. The processing conditions of Greek-style yogurt influence chemical composition, sensory properties, and consumer acceptance. As a consequence of the COVID-19 pandemic, local trade and regional commercialization have increased and local small food entrepreneurs have emerged as a reaction. The aim of this study was to compare the physicochemical and sensory properties of artisanal and industrially produced Greek-style yogurt commercialized in Costa Rica. Mechanically drained samples had a more traditional chemical profile, with high-protein and low-carbohydrate content. Enriched yogurts were the most popular due to their sweetness and homogeneous texture, related to the recipe and process. Artisanal samples showed an unexpected chemical profile, with lower total solids and protein, and sensory aspects that negatively impact liking. Artisanal products lacked sweetness, brightness and homogenous texture that were well accepted by consumers and could be linked to a lack of mechanization and process controls.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"33 ","pages":"Article 100156"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364623000354/pdfft?md5=41c7e0a8869899386ea5b845735074d7&pid=1-s2.0-S2352364623000354-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92131428","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Micronutrients and the evolution of the human brain","authors":"Hans K. Biesalski","doi":"10.1016/j.nfs.2023.100150","DOIUrl":"https://doi.org/10.1016/j.nfs.2023.100150","url":null,"abstract":"<div><p>Several theories describe the increasing enlargement of the human brain because of environmental changes or dietary alterations. The environmental changes led to a change in diet quality (micronutrient density) because of changes in food foraging, which ensured that a growing brain was adequately supplied with energy and essential micronutrients for growth. The hippocampus is a direct link between nutrition and the environment, which is necessary for adapting to a changing climate. The adaptation then improves foraging success and enables better food quality and thus favors the development of the hippocampus, which in turn influences the development of other brain regions.</p><p>The extraordinary ability of our ancestors for persistent running not only favored hunting but also had direct effects on hormones that support brain development. The connection between physical exercise, nutrition, and plasticity of the hippocampus and the resulting adaptation to changing environmental conditions is essential for triggering or stimulating brain development. As the <em>variability selection hypothesis</em> proposes, fluctuations in environmental conditions need a short adaptive answer, which may become genetically fixed and selected. The presented hypothesis allows a meaningful combination of the different theories of brain development (pulse climate, variability selection, amplifier lakes) and nutrition theories (aquatic, cooking, energy).</p><p>The assumption that the hippocampus, as a “central sensory organ”, detects new events and enables an adaptive response is not an isolated assumption for the hippocampus since other brain regions can also react similarly with synaptic plasticity. Through adult hippocampal neurogenesis (AHN), which is unique only in the hippocampus and synaptic plasticity, there is the possibility of detection and (neurological) storage of previously unknown events and linking them to other cortical areas, which may increase cortical volume.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"33 ","pages":"Article 100150"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50176670","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":"Isoflavone aglycone-rich powder from soybean residue submerged fermentation using Lactobacillus fermentum 44197","authors":"Naraporn Phomkaivon ,&nbsp;Wanida Pan-utai ,&nbsp;Vipa Surojanametakul ,&nbsp;Patthinan Varichanan ,&nbsp;Thipthida Kaewtathip ,&nbsp;Kanyarat Kanyakam ,&nbsp;Jutamat Klinsoda","doi":"10.1016/j.nfs.2023.100157","DOIUrl":"https://doi.org/10.1016/j.nfs.2023.100157","url":null,"abstract":"<div><p>Soybean residue contains high amounts of isoflavones and proteins with utilisation limited to animal feed and fertiliser. This study investigated isoflavone bioconversion by <em>Lactobacillus fermentum</em> 44197 to enhance the biological activity of fermented soybean residue to serve as a functional food ingredient. Using liquid-state fermentation, growth of L. <em>fermentum</em> 44197 in soybean residue substrate was similar to growth in MRS substrate. <em>β</em>-Glucosidase produced by L. <em>fermentum</em> 44197 contributed to isoflavone bioconversion from glycosides to aglycones. Submerged fermentation in substrate containing 20% soybean residue and 4% glucose at 37 °C for 24 h produced the highest isoflavone aglycones (daidzein and genistein). Fermented soybean residue was dried by drum drying and exhibited high isoflavone contents (mg/100 g db): daidzin (2.24), genistin (5.33), daidzein (28.62) and genistein (66.07) that was named isoflavone aglycone-rich powder. The powder was an excellent source of isoflavone aglycones, protein and free amino acids, exhibiting high protein solubility between pH 3 and 9 and high water absorption (4.0 g/g). Results demonstrated the potential of L. <em>fermentum</em> 44197 for isoflavone bioconversion of soybean residue under submerged fermentation. Isoflavone aglycone-rich powder can also be used for bioactive compound enrichment and formulation of various functional foods and health foods, especially plant-based protein products.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"33 ","pages":"Article 100157"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364623000366/pdfft?md5=6420aa52f1c2d026e6f1bef71a01d18d&pid=1-s2.0-S2352364623000366-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134655753","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}