NFS Journal最新文献

{"title":"Development of probiotic yoghurts with high protein content by ultrafiltration","authors":"Thaís Marini ,&nbsp;Darlila Aparecida Gallina ,&nbsp;Elizabeth Harumi Nabeshima ,&nbsp;Alexandre Nunes Ponezi ,&nbsp;Katya Anaya ,&nbsp;Adriane Elisabete Costa Antunes ,&nbsp;Maria Teresa Bertoldo Pacheco","doi":"10.1016/j.nfs.2022.09.003","DOIUrl":"10.1016/j.nfs.2022.09.003","url":null,"abstract":"<div><p>The ultrafiltration technique (UF) was used to achieve skim milk protein concentration and develop probiotic Greek-style yoghurt. Two yoghurts were prepared from ultrafiltered milk (with concentration factors 3 and 1.5, CF1 and CF2 samples, respectively) added with probiotic (<em>Bifidobacterium animalis</em> subsp. lactis) and compared to a control yoghurt. Proximal composition and physicochemical analyses were carried out after one day of processing. The microbiological viability of the starter and probiotic cultures, physicochemical composition, and technological properties of yoghurts during 28 days of storage were also evaluated. CF1 yoghurts showed the highest increase in protein content compared to the yoghurt CF2 and control. Consequently, this feature favoured lower post-acidification, better texture, higher water holding capacity, and absence of syneresis. Ultrafiltration was also satisfactory for enhancing the mineral content, especially calcium, phosphorus, and zinc. The probiotic bacteria remained viable throughout the refrigerated storage period, hence the use of ultrafiltered milk proved to be appropriate for producing high protein content probiotic yoghurts.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"29 ","pages":"Pages 16-25"},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000232/pdfft?md5=a26869f5683d4f44525439c2ac0da095&pid=1-s2.0-S2352364622000232-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46389007","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":"Evaluation of a digital micro-mirror device based near-infrared spectrometer for rapid and accurate prediction of quality attributes in poultry feed","authors":"Umachandi Mantena ,&nbsp;Sourabh Roy ,&nbsp;Ramesh Datla","doi":"10.1016/j.nfs.2022.11.002","DOIUrl":"10.1016/j.nfs.2022.11.002","url":null,"abstract":"<div><p>In this study, we proposed and evaluated a digital micro-mirror (DMD) based ELICO near-infrared spectrometer (NIRS) for predicting moisture, protein, and fat content in soya meal for poultry feed at a low cost and compared the results to those of the Bruker NIRS. Preprocessing, partial least squares regression (PLSR) methods, and the wet chemical method were used to develop prediction models on both instruments by using soya samples with moisture variations of 9–16%, protein variations of 41–51%, and fat variations of 0.7–3.0%. We found that the wavelength ranges of 1410–1470 nm, 1470–1560 nm, and 1100–1400 nm are sensitive wavelength ranges for the precise detection of moisture, protein, and fat, respectively. The experiment results of ELICO NIRS showed that the correlation coefficient (R²), root mean square error (RMSE), relative performance determinant (RPD), and range error ratio (RER) were 0.89, 0.77%, 3.2, and 8.5; 0.84, 1.03%, 2.7, and 9.7; and 0.86, 0.29%, 2.7, and 7.8 for moisture, protein, and fat, respectively. The maximum standard deviation was 0.006, 0.005, and 0.006 found for moisture, protein, and fat, respectively. Bruker NIRS showed that the R², RMSE, RPD, and RER were 0.83, 1.03%, 2.4, and 6.4; 0.89,0.75%, 3.0, and 13.5; and 0.74, 0.31%, 2.7, and 7.6 for moisture, protein, and fat content of soya meal, respectively. Further, the prototype outcomes were compared with the previous studies done with various techniques. As a result, the ELICO NIRS has a good figure of merit that fits within an acceptable range, and the prediction findings were well correlated with the wet chemistry method, performed similarly to Bruker NIRS. The ELICO prototype can reliably estimate a wide range of feed ingredients and has a lot of potential as a field and laboratory instrument, allowing small-to-large industries, retailers, and educational institutions to use it at a low cost.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"29 ","pages":"Pages 51-59"},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S235236462200027X/pdfft?md5=36cfb1f9286e4571d3a0849f8d497ee5&pid=1-s2.0-S235236462200027X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43904908","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":"Extruded breakfast cereal from finger millet flour blends: Nutritional composition, in-vivo protein quality assessment and biochemical indices of rat fed","authors":"Temitope Yemisi Akinyemi ,&nbsp;Adedamola Iyioluwa Akinyede ,&nbsp;Timilehin David Oluwajuyitan","doi":"10.1016/j.nfs.2022.10.001","DOIUrl":"10.1016/j.nfs.2022.10.001","url":null,"abstract":"<div><p>The study evaluated macro - micronutrient, amino acids, in-vivo protein quality, growth performance, biochemical indices of rat fed with extruded breakfast cereal from finger millet, soybean cake, and carrot pomace. Raw materials F:100% finger millet; FS: Finger millet:soybean cake (75:25)%; FC: Finger millet:carrot pomace (90:10)%; FSC: Finger millet:soybean cake:carrot pomace (60:25:15)% were blends and extruded in to ready-to-eat breakfast cereal respectively. A significant increase in crude protein was recorded in FSC (19.2 g/100 g) compared to 10.2 g/100 g obtained in F. Potassium was the most predominant mineral (34.7–41.4 mg/100 g). Total and branch chain amino acids (72.8–75.8 and 13.2–14.8) g/100 g of protein was highest in FSC. In-vivo efficiency protein ratio and biological value of rats fed follows the same trend with FSC (2.16 and 93.0%) having the highest value. Biochemical indices show that experimental samples have no negative effect on rats. Extrusion of finger millet, soybean cake, and carrot pomace enhanced nutritional values (macro and micronutrient). However, sample FSC (60% finger millet: 25% soybean cake and 15% carrot pomace) perform better among experimental diets and comparable to casein in terms of high protein, total amino acids, biological value, growth performance, biochemical indices and was ranked highest in overall acceptability.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"29 ","pages":"Pages 35-42"},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000256/pdfft?md5=6a5ea62bd1f05c7dad43e49db5cdb36d&pid=1-s2.0-S2352364622000256-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48063271","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":"Effectiveness of various solvent-produced thyme (Thymus vulgaris) extracts in inhibiting the growth of Listeria monocytogenes in frozen vegetables","authors":"Arkadiusz Zakrzewski ,&nbsp;Aleksandra Purkiewicz ,&nbsp;Piotr Jakuć ,&nbsp;Patryk Wiśniewski ,&nbsp;Tomasz Sawicki ,&nbsp;Wioleta Chajęcka-Wierzchowska ,&nbsp;Małgorzata Tańska","doi":"10.1016/j.nfs.2022.09.004","DOIUrl":"10.1016/j.nfs.2022.09.004","url":null,"abstract":"<div><p>The objective of this study was to evaluate the efficiency of thyme extracts in preventing the growth of <em>Listeria monocytogenes</em> in frozen vegetables. In order to investigate the microbiological properties of thyme extracts, <em>Listeria</em> strains were isolated from frozen vegetables and identified, as well as the minimum inhibitory concentration (MIC) of thyme extracts (<em>in vitro</em> study) and their activity in vegetable samples (<em>in vivo</em> study) were determined. Thyme extracts were prepared using ethanol, acetone, and water (cold and hot) from whole plants and different morphological parts of the thyme plant (seeds, leaves, and stems). Selected thyme extracts were assessed for their content of bioactive compounds (total phenolic compounds, flavonoids, carotenoids, and chlorophylls). Furthermore, the profiles of phenolic acids and flavonoids were analyzed using high-performance liquid chromatography (HPLC). The study results showed that 67.2% of the vegetable samples were contaminated by <em>L. monocytogenes</em> strains, with carrots and stir fry mixtures being the most infected samples. The ethanolic and acetone extracts from thyme leaves and seeds were effective bactericidal agents at a concentration of 0.5 of the mean MIC values and proved effective in reducing <em>L. monocytogenes</em> at &lt;2 log CFU/g. The strongest antibacterial activity was found for the acetone extracts from leaves, while the ethanolic extract from seeds exhibited the lowest activity. However, the ethanolic extract from leaves was more effective at a lower concentration. The greatest number of bioactive compounds (including phenolic compounds, carotenoids, and chlorophylls) were determined in the ethanolic and acetone extracts from thyme leaves.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"29 ","pages":"Pages 26-34"},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000244/pdfft?md5=aed13cbdcbfd0ff3ac7111b3cb0e1828&pid=1-s2.0-S2352364622000244-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45370586","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":"Production of fungal biomass from oat flour for the use as a nutritious food source","authors":"Neda Rousta ,&nbsp;Karin Larsson ,&nbsp;Rikard Fristedt ,&nbsp;Ingrid Undeland ,&nbsp;Swarnima Agnihotri ,&nbsp;Mohammad J. Taherzadeh","doi":"10.1016/j.nfs.2022.09.001","DOIUrl":"10.1016/j.nfs.2022.09.001","url":null,"abstract":"<div><p>Fermentation can be a powerful tool for developing new sustainable foods with increased nutritional value and fermented microbial biomass derived from filamentous fungi is a promising example. This study investigates the nutritional profile of edible <em>Aspergillus oryzae</em> biomass produced under submerged fermentation (SmF) using oat flour as a substrate. The fermentation occurred in a 1m³ airlift bioreactor during 48 h at 35 °C and the nutritional profile of the produced fungal biomass in terms of amino acids, fatty acids, minerals (Fe, Zn, Cu, Mn), vitamins (E, D₂), and dietary fiber was compared to oat flour as well as pure fungal biomass grown on semi-synthetic medium. The total amount of amino acids increased from 11% per dry weight (dw) in oat flour to 23.5% dw in oat fungal biomass with an improved relative ratio of essential amino acids (0.37 to 0.42). An increase in dietary fibers, minerals (Fe, Zn, Cu), vitamin E, as well as vitamin D₂ were also obtained in the oat fungal biomass compared to oat flour. Moreover, the short chain omega-3 α-linolenic acid (ALA) and omega-6 linoleic acid (LA) values increased from 0.6 to 8.4 and 21.7 to 68.4 (mg/g dry weight sample), respectively, in oat fungal biomass. The results indicate that fungal biomass grown on oat flour could have a potential application in the food industry as a nutritious source for a wide variety of products.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"29 ","pages":"Pages 8-15"},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000207/pdfft?md5=04348c6921e318cfa285ff1f0d961d14&pid=1-s2.0-S2352364622000207-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44568724","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":"Antiplatelet activity of Lampaya medicinalis Phil. in human platelets","authors":"Paulina Ormazabal ,&nbsp;Lyanne Rodriguez ,&nbsp;Adrián Paredes ,&nbsp;Glauco Morales ,&nbsp;Eduardo Fuentes ,&nbsp;Iván Palomo","doi":"10.1016/j.nfs.2022.11.001","DOIUrl":"10.1016/j.nfs.2022.11.001","url":null,"abstract":"<div><p>Herbal preparations can have beneficial effects to counteract cardiovascular diseases (CVD). Inhibition of platelet aggregation have been shown to be effective in CVD treatment. Medicinal plants contain beneficial compounds that could be a useful source of dietary phytochemicals. In this study, it was evaluated whether the hydroethanolic extract of <em>Lampaya medicinalis</em> Phil. (HEL) and two of its components, genipin and picein, are capable of reducing human platelet aggregation and whether such effect could be associated with the reduction of platelet activation markers. HEL significantly inhibited platelet aggregation stimulated with ADP and TRAP-6 (58 and 80%, respectively). The antiplatelet potential of HEL was reached from 250 μg/mL and at 1000 μg/mL when TRAP-6 and ADP, respectively, were used as agonist. The extract also inhibited GPIIb/IIIa activation at the highest concentration tested (1000 μg/mL). On the other hand, genipin at 20 μM significantly reduced P-selectin expression and GPIIb/IIIa activation, while picein decreased P-selectin expression as well as GPIIb/IIIa activation at 10 μM and 50 μM, respectively. <em>Lampaya medicinalis</em> Phil. might be a good candidate for cardiovascular protection, however further studies are needed to elucidate the mechanism by which this extract inhibits antiplatelet activity.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"29 ","pages":"Pages 43-50"},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000268/pdfft?md5=45c2ea5114a23ce5bd0be15d2f4555ed&pid=1-s2.0-S2352364622000268-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46509851","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":"Development of fermented milk using food-grade recombinant Lactococcus lactis NZ3900","authors":"Yu Hsuan How ,&nbsp;Michelle Yee Mun Teo ,&nbsp;Lionel Lian Aun In ,&nbsp;Siok Koon Yeo ,&nbsp;Liew Phing Pui","doi":"10.1016/j.nfs.2022.07.001","DOIUrl":"10.1016/j.nfs.2022.07.001","url":null,"abstract":"<div><p>Fermented milk has been associated with the improvement of human health for decades. Food-grade <em>Lactococcus lactis</em> NZ3900 is a potential host for producing and delivering various biologics, including oral vaccines, hence it could enhance the functionality of fermented milk as a starter culture. A cultured fermented milk product was developed in this study using the food-grade recombinant <em>L. lactis</em> NZ3900 harboring plasmid pNZ8149. Response surface methodology was used to optimize the inoculum concentration (5–15% <em>v</em>/v), fermentation temperature (23–37 °C), and fermentation time (18–30 h) to enhance the viability, acidification activity, viscosity, and minimize syneresis of the <em>L. lactis</em> NZ3900-fermented milk using response surface methodology. The optimal inoculum concentration and fermentation conditions for <em>L. lactis</em> NZ3900-fermented milk are 12.5% (<em>v</em>/v) inoculum, 28 °C fermentation temperature, and 30 h of fermentation time, resulting in higher viability (9.64 log₁₀ CFU/mL), acidification activity (pH 4.42, 0.78% titratable acidity), viscosity (11,096.9 mPa·s), and comparable syneresis (63.62%) against commercial fermented milk products. This shows that food-grade <em>L. lactis</em> NZ3900 can be used as a starter culture, and NZ3900-fermented milk could be used as a functional drink for oral vaccine delivery.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"28 ","pages":"Pages 1-14"},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000190/pdfft?md5=eebfb89b43607f2c04c5d3a8db079a2a&pid=1-s2.0-S2352364622000190-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47245888","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":"Multi residue analysis of organochlorine pesticides in fish, milk, egg and their feed by GC-MS/MS and their impact assessment on consumers health in Bangladesh","authors":"G. M. M. Anwarul Hasan ,&nbsp;Anuj Kumer Das ,&nbsp;Mohammed A. Satter","doi":"10.1016/j.nfs.2022.03.003","DOIUrl":"10.1016/j.nfs.2022.03.003","url":null,"abstract":"<div><p>The present study determined the concentration of organochlorine pesticides (OCPs) in fish feed, cattle feed, poultry feed, fish, Poultry chicken meat, egg, Cow milk and beef and assessed the potential human health risks due to consumption of foods from animal sources. Gas Chromatography coupled with Mass Spectrometry (GC–MS/MS) was used to detect the presence of OCPs residues. Several OCPs residues including Aldrin, p’,p’-DDD, p’,p’-DDT and Endosulfan sulfate were detected in fish; Aldrin, p’,p’-DDE, Heptachlor, p’,p’-DDT and HCH were detected in poultry chicken meat; Aldrin, p’,p’-DDE and DDD were detected in egg; Aldrin, p’,p'DDE and p’,p’-DDT were detected in cow milk and Aldrin, p’,p’-DDE, p’,p’-DDT, Endrin and HCH were detected in beef. OCPs residues were detected within the range of EU/FAO's recommended maximum residue limits (MRLs). The Health risk index (HI) values of detected OCPs were ranged from 0.295914 to 0.834996; 0.00059628 to 0.09085834; 0.087882 to 0.090889; 0.05462 to 0.312114 and 0.008468 to 0.179828 for fish, Poultry chicken meat, egg, cow milk and beef respectively. The HI values of simultaneous exposure to different OCPs from the total food of animal origin (cow milk, beef, fish, chicken meat and egg) were 0.829889954, 0.825673025, 0.035987457, 0.0557969 and 0.179828343 for aldrin, Σ p,p-DDE, DDD and DDT, Heptachlor, HCH and Endrin respectively which are also below than 1. HI value of lower than 1 indicates no potential health risks while more than 1 HI value indicates potential health hazardous. This work provided information about the occurrence of OCPs traces in animal feed and animal derived food items and their impact on public health.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"27 ","pages":"Pages 28-35"},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000074/pdfft?md5=ffeff3074bb77a51cb3c1b28f32749b7&pid=1-s2.0-S2352364622000074-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41960136","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":"Dehydration of date fruit (Pheonix dactylifera L.) for the production of natural sweet powder","authors":"Fayeza Hasan ,&nbsp;Akmal Nazir ,&nbsp;Bhawna Sobti ,&nbsp;Hamza Tariq ,&nbsp;Rehmat Karim ,&nbsp;Ali H. Al-Marzouqi ,&nbsp;Afaf Kamal-Eldin","doi":"10.1016/j.nfs.2022.02.002","DOIUrl":"10.1016/j.nfs.2022.02.002","url":null,"abstract":"<div><p>The study aimed to produce natural additive-free powder from date fruits (<em>Phoenix dactylifera</em> L.). Dehydration of two date fruit varieties, i.e., Sukkari (semi-dry) and Barakawi (dry) was perforned at 65, 70 and 75 °C up to 72 h using a cabinet dryer. A temperature of 70 °C was found optimum for drying of both varieties by considering drying rate, total phenolic content, and hydroxymethylfurfural content. Barakawi date powder was found better than the Sukkari counterpart on comparing the water activity and clumping, mainly due to a low initial moisture content of the corresponding date fruit. To overcome the issue of clumping, the powders were compressed into tablets and cubes. The solubilities of the tablets/cubes were around 20% compared to 70–75% for powders. The article also presents a comprehensive comparison of fine and coarse fractions of date fruit powders for various physical parameters.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"27 ","pages":"Pages 13-20"},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000037/pdfft?md5=b8a5a983285729effac3e2f212f6f276&pid=1-s2.0-S2352364622000037-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49638846","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":"Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties","authors":"Augchararat Klongklaew ,&nbsp;Kolawole Banwo ,&nbsp;Pornpimon Soodsawaeng ,&nbsp;Ashish Christopher ,&nbsp;Chartchai Khanongnuch ,&nbsp;Dipayan Sarkar ,&nbsp;Kalidas Shetty","doi":"10.1016/j.nfs.2022.03.004","DOIUrl":"10.1016/j.nfs.2022.03.004","url":null,"abstract":"<div><p>Chickpea is a rich source of dietary protein and human health promoting phenolic bioactives and globally used as food and food ingredients in contemporary and ethnic cuisines. This makes chickpea an excellent target as source of functional food ingredients for high-value and health-focused food and nutraceutical applications. Important specific interest is targeting counter measures to health risks associated with non-communicable chronic diseases (NCDs). Therefore, beneficial lactic acid bacteria (LAB) based fermentation strategy was recruited to improve phenolic-bioactive linked antioxidant and anti-hyperglycemic properties of select chickpea varieties (Myles, CDC-Anna, Dwelley, and B-90) which were initially screened for high baseline phenolic content. Aqueous extracts of chickpea flour were fermented with <em>Lactiplantibacillus plantarum</em> for 72 h. Total soluble phenolic (TSP) content, specific phenolic compounds, antioxidant activity, anti-hyperglycemic property relevant α-amylase and α-glucosidase, and anti-hypertensive property relevant angiotensin-I-converting enzyme (ACE) inhibitory activities of unfermented (control), and fermented (with natural acidic pH and adjusted neutral pH) samples were analyzed using rapid <em>in vitro</em> assay models at 0, 24, 48, and 72 h fermentation time points. Overall, TSP content slightly decreased over time, while total antioxidant activity improved with fermentation and specifically at 24 h time point. Higher, α-amylase and α-glucosidase enzyme inhibitory activities were also observed in fermented samples with natural acidic pH. However, anti-hypertensive relevant ACE inhibitory activity was only found in unfermented samples. Therefore, results indicated that LAB-based fermentation can be targeted strategically to improve antioxidant and anti-hyperglycemic relevant functional qualities in select chickpea varieties supporting NCD-linked health-focused food ingredient applications.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"27 ","pages":"Pages 36-46"},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000086/pdfft?md5=0639d1eaabbde1204ce079017afc6a12&pid=1-s2.0-S2352364622000086-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43268041","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}