Moringa oleifera Lam. leaves are known for their high carotenoid content; however, these bioactive compounds are highly susceptible to degradation under conditions of light exposure, oxygen contact, or high temperatures, resulting in a reduction in their functional effectiveness. Microencapsulation offers a promising method to protect these sensitive molecules. This study investigated the potential of edible vegetable oils as sustainable solvents for (3-carotene extraction from M. oleifera leaves and evaluated the efficiency of their encapsulation. The extraction process was optimized using a D-optimal experimental design, focusing on variables such as oil ratio, temperature, and duration, with sunflower and corn oils as solvents. Optimal extraction was achieved using sunflower oil at 70 degrees C for 10 min, yielding 51.92 mg of (3-carotene/100 g oil, closely matching the predicted value (52.96 mg/100 g). The extract with the highest (3-carotene content was microencapsulated through spray-drying, using maltodextrin and gum Arabic as wall materials. A 1:1 (w/w) wall material ratio resulted in microcapsules with the highest encapsulation efficiency (0.74), average particle size of 7.98 & micro;m, low moisture content (3.02 g/100 g), and water activity values of 0.11, indicating enhanced stability. These findings highlight sunflower oil as an effective and sustainable solvent for carotenoid extraction, while spray-drying with optimized wall material ratios improves the physicochemical stability and handling properties of (3-carotene microcapsules.
This study investigated the effects of an Origanum onites L. extract, carvacrol, and metformin on the metabolic syndrome (MetS) induced by a high-fat, high-fructose diet (HFFD) in rats. Oregano was extracted using supercritical CO2, and profiles of phenolics and volatile organic compounds were analyzed via high-performance liquid chromatography and gas chromatography-mass spectrometry methods, respectively. Rats with MetS were treated with carvacrol (MetS +CRV group), the oregano extract (MetS+OREG group), and metformin (MetS+METF group). In the two remaining groups, rats were fed only HFFD (MetS group) and a standard diet (control group). Treatments were administered daily during the final 4 weeks of a 10-week MetS induction period. Evaluations included body weight, blood pressure, blood glucose, serum lipid profile and liver function parameters, selenoprotein P (SeP), TNF-alpha, and histopathology of the liver and pancreas. The Lee index was significantly higher in the METS group (0.30) than in the control group (0.27), indicating greater metabolic disturbance. Liver SeP level increased in the MetS group (227.1 ng/m L) vs. control (144.3 ng/m L). The oregano extract and carvacrol did not significantly affect SeP levels. However, they both reduced systolic blood pressure and improved blood glucose level in the oral glucose tolerance test. Serum aspartate aminotransferase (AST) and alanine aminotransferase (ALT) levels were elevated in the MetS group but decreased with the oregano extract and carvacrol treatment. Histopathology showed that the MetS+CRV group had hepatocyte architecture resembling the control, with slight sinusoidal dilation and minimal necrosis. The MetS+OREG group also showed reduced degeneration. Overall, the oregano extract and carvacrol improved metabolic parameters and hepatic function. Further research is needed, however, to elucidate their long-term impact on selenium metabolism and tissue-specific SeP regulation in MetS.
This study investigated the effects of heat-induced aging on the nutritional composition, physicochemical properties, sensory profiles, and biological activities of Allium schoenoprasum L. (AS) bulbs over a 7-day period. Key parameters evaluated included instrumental color, texture, bioactive compound content (total phenolics and total flavonoids), antioxidant capacity (ABTS center dot+ scavenging activity and ferric reducing antioxidant power, FRAP), and anti-inflammatory potential (bovine serum albumin denaturation inhibition). The results demonstrated that thermal aging for 7 days resulted in a significant reduction in moisture content (from 65.18 to 23.33 g/100 g fresh weight, FW) and a transition to a distinct black color (L* value decreased from 76.91 to 26.94). Thermal treatment induced increases in contents of reducing sugars and total soluble solids. These shifts effectively enhanced the flavor profile and overall sensory acceptability (score increased from 5.57 to 8.29). Importantly, although total phenolic and total flavonoid contents initially declined (days 1-2), they substantially increased during the later stages of aging (days 3-7). This accumulation of phenolic compounds resulted in a significant enhancement in antioxidant capacity, evidenced by increases in ABTS center dot+ scavenging activity and FRAP. Conversely, the specific anti-inflammatory capacity of the aged AS bulbs was significantly lower compared to the fresh samples. These findings provide critical insights into the dynamic physicochemical transformations of AS during aging, assisting manufacturers in optimizing processing parameters to develop high-quality black AS products with targeted functional properties.
Climate-resilient crops, such as sago (Metroxylon sagu Rottb.) and Bambara groundnut (Vigna subterranea (L.) Verdc.), offer promising solutions to enhance food security, nutritional quality, and sustainability under climate change. This study aimed to develop instant noodles based on sago starch enriched with Bambara groundnut flour and to evaluate their physicochemical properties, nutritional composition, sensory acceptability, and satiety response in comparison with conventional wheat-based instant noodles. Four different ratios of sago starch to Bambara groundnut flour were used 100:0 (F0), 70:30 (F1), 60:40 (F2), and 50:50 (F3) (w/w). The results demonstrated that sago-Bambara groundnut noodles exhibited a significantly higher total dietary fiber content (9.4-12.2 g/100 g dry matter basis, db) than sago noodles (4.5 g/100 g db) and wheat noodles (2.5 g/100 g db). However, sensory evaluation in the hedonic test showed that increasing the ratio of Bambara groundnut flour in the formula decreased noodle sensory acceptability. Therefore, formula F2 (60:40, w/w) was selected as the optimal. The quantitative descriptive sensory analysis (QDA) demonstrated that the noodles made according to this formula exhibited stronger off-beany and beany aroma, savory and starchy taste, off-beany and beany aftertaste, hardness and graininess mouthfeel compared to the sago noodles. Notably, the satiety index measurement using the visual analogue scale (VAS) questionnaire showed that the sago-Bambara groundnut noodles sustained a 50% fullness level for a significantly longer time (135 min) than wheat noodles (77 min) and demonstrated a higher satiety index (122% vs. 90%). These findings demonstrate that instant noodles formulated entirely from climate-resilient crops can enhance nutritional quality and satiety compared to the conventional wheat-based instant noodles, while remaining sensorially acceptable.
This study investigates natural inulin as a stabilizer in a novel whipped cream formulated with duck fat fraction rich in unsaturated fatty acids. The objective was to develop a functional whipped cream with favorable structural, rheological, and sensory properties using a non-traditional fat source. Increasing inulin content (0-14.7%, w/w) significantly modified emulsion microstructure and viscoelastic behavior. Rheological measurements showed a concentration-dependent increase in viscosity and storage modulus, indicating progressive strengthening of the continuous phase. Whipping performance was strongly influenced by inulin content. Although overrun decreased at higher inulin levels, the 12.1% (w/w) formulation achieved an optimal balance, maintaining a desirable overrun of 214% while completely eliminating serum loss (0%) after 3 h at 22 degrees C. Higher inulin levels (>= 12.1%, w/w) significantly improved shaping ability, air cell uniformity, and structural retention. Sensory evaluation demonstrated that formulations containing >= 12.1% (w/w) inulin exhibited a smooth texture and improved smoothness approaching that of the commercial whipped cream reference sample. Overall, 12.1% (w/w) inulin was identified as the optimal content, offering excellent physicochemical stability, balanced whipping behavior, enhanced structural integrity, and favorable sensory characteristics. These findings establish inulin as an effective stabilizer for producing duck-fat-based whipped cream with promising functional quality and potential nutritional benefits.
A high-moisture extrusion process was used to produce plant-based meat analogues with fibrous structure. Mung bean protein isolate (MBP) and wheat gluten (WG) blend (70:30, w/w) were extruded using a co-rotating twin screw extruder. The optimization of extrusion parameters, including feed moisture content (55-65%, w/w) and barrel temperature (140-160 degrees C), with respect to the textural properties and sensory characteristics of high-moisture meat analogue (HMMA) was investigated using central composite design. An increase in moisture content of the meat analogue led to a decrease in its firmness, hardness, and chewiness determined using instrumental analysis. These results were consistent with hardness, number of chews, and roughness scores evaluated by the trained panelists. Moreover, the microstructure and visual observations showed that fibrous alignment tended to become less compact and form finer strands with an increasing moisture content. However, the barrel temperature had no or slight impact on texture properties of the meat analogue. Acceptance test result revealed that the liking scores of all attributes tended to increase with an increasing extrudate moisture content. The optimized process conditions according to the maximized acceptance score included 65% feed moisture content and extrusion temperature of 140 degrees C with 0.644 desirability. The acceptance scores of the resulting HMMA ranged from 6.4 to 6.7 on a 9-point hedonic scale.
Bee bread (BB) is a natural apicultural product that exerts a broad spectrum of biological activities, including antimicrobial properties. The identification of novel antiviral agents is of considerable importance in light of the ongoing global impact of viral pathogens, particularly the influenza A virus (IAV). This study evaluated the antiviral efficacy of eighteen BB aqueous extracts against IAV H1N1 using Madin-Darby canine kidney (MDCK) cells. The cytotoxicity of the extracts varied significantly, ranging from 1.33 to 15.97 & micro;L/mL. Real-time PCR analysis revealed a notable decline in a viral RNA copy number after the treatment with BB extracts, indicating inhibition of viral replication. The half maximal inhibitory concentration (IC50) of extracts ranged from 0.13 to 1.09 & micro;L/mL. Selectivity index (SI) showed significant variability, spanning from 2.13 to 47.68. Furthermore, BB samples revealed total phenolic content (TPC) ranging from 4.08 to 6.10 mg GAE/g, and total flavonoid content (TFC) between 0.22 and 0.97 mg QE/g. A significant negative correlation was observed between IC50 and SI, whereas no significant associations were found between IC50, or SI and TPC or TFC indicating that activity profiles of the extracts were independent of phenolic and flavonoid contents. Ultra-performance liquid chromatography-high-resolution mass spectrometry (UPLC-HRMS) profiling confirmed that bee bread contained a diverse set of bioactive metabolites, including flavonoids, phenolic acids, amino acids, lipids, and carbohydrate derivatives, supporting its potential as a multifunctional natural product. When combined with antiviral assays, these compositional insights suggest that the antiviral activity of bee bread likely results from the collective action of multiple compound classes rather than a single dominant group.
This study aimed to develop a vegan soybean yoghurt alternative using co-cultures of Levilactobacillus brevis QD-1 and Saccharomyces cerevisiae, and to evaluate their effects on textural properties, protein structure, and aroma profile of the end product. Filtered and concentrated soybean slurry was fermented using varying inoculum densities (103-105 CFU/mL) of L. brevis alone and in combination with S. cerevisiae. Visible coagulation occurred at approximately 9 h of fermentation, when pH reached 5.12-5.68. Co-cultured samples exhibited significantly improved textural attributes, including increased hardness and gumminess, and water-holding capacity, which were associated with elevated exopolysaccharide (EPS) production primarily attributable to L. brevis. In particular, the soybean yoghurt alternatives produced by co-cultured fermentation using an inoculum density of 104 and 105 CFU/mL showed the highest EPS contents (201-216 mg/L), along with increased hardness (1.48-1.58 N) and degradation of allergenic soy proteins, including beta-conglycinin and glycinin, in the co-fermented samples. Fourier-transform infrared spectroscopy indicated favourable modifications in protein secondary structure, notably an increased alpha-helix content, consistent with improved gel network formation. In addition, the volatile organic compound profile was characterised by shifts in the relative abundances of acetic acid, 2,3-butanediol, and phenethyl alcohol in the presence of yeast. At the highest co-culture level, ethanol content decreased to 69.55% of total volatile organic compounds, while contents of acetic acid, 2,3-butanediol, and phenethyl alcohol increased to 15.42%, 9.46%, and 1.87%, respectively. Collectively, these findings indicate that lactic acid bacteria and yeast co-fermentation may represent a promising approach to produce high-quality plant-based yoghurt with enhanced nutritional and sensory characteristics.
This study investigated the bioactivities of maca (Lepidium meyenii Walp.) leaf extract fractions obtained using deep eutectic solvent (DES)-based ultrasound-assisted extraction (UAE) followed by macroporous resin chromatography. Four fractions (Fr. 1 - Fr. 4) were obtained by elution with ethanol of varying concentrations (25%, 50%, 75%, and 100%, v/v), and subsequently total phenolic content (TPC), total saponin content (TSC), and individual phenolic contents as well as their anti-inflammatory, antidiabetic, and antioxidant activity were determined. Pearson correlation analysis revealed that TSC and TPC were strongly associated with biological activities, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging activities, as well as alpha-glucosidase and nitric oxide (NO) inhibitory activities. Fr. 4, characterized by a high TSC (260.95 mg oleanolic acid equivalents (OAE)/g dry weight, DW), exhibited notable anti-inflammatory activity, inhibiting NO production by 36.30% at 60 mu g/mL. Fr. 3, with TSC of 219.37 mg OAE/g DW and TPC of 53.45 mg gallic acid equivalents (GAE)/g DW, showed strong antidiabetic activity with an IC50 value of 0.24 mg/mL for alpha-glucosidase inhibition. Fr. 2, enriched in phenolic compounds and with high TPC of 104.78 mg GAE/g DW, demonstrated potent antioxidant activity, with IC50 values of 0.52 mg/mL and 0.38 mg/mL in DPPH and ABTS assays, respectively. These results indicate that macroporous resin chromatography is effective in obtaining fractions enriched in phenolic compounds and saponins from maca leaf extracts prepared by DES-based UAE, highlighting their potential application as functional food ingredients.
This study aimed to produce Turkish fermented sausage (sucuk) with a reduced fat content and to minimize the quality defects typically associated with fat reduction by incorporating lemon fiber into the formulation. For sucuk production, six different dough formulations were prepared, comprising two fat levels (24 and 28 g/100 g of dough) and three lemon fiber levels (addition at 0%, 1%, and 2% of dough, w/w ). After production, physical, chemical, and textural analyses were performed on the sucuk samples, and lactic acid bacteria (LAB) counts were determined microbiologically. The results indicated that there were no significant differences among the formulations in terms of protein and moisture content, water activity (a w ), pH, color, thiobarbituric acid reactive substances (TBARS), weight loss, lactic acid bacteria count, cholesterol content, residual nitrite and residual nitrate levels. However, lemon fiber addition had a significant effect on cooking loss, with the lowest cooking loss (16.8%) observed in the formulations containing 2% ( w/w ) lemon fiber compared to those without the fiber. Differences among the samples were observed in certain texture parameters, particularly hardness, springiness, and chewiness, depending on the interaction between fat level and lemon fiber addition. As a result, the formulation containing 24 g fat/100 g and 2% ( w/w ) lemon fiber was determined to be a suitable alternative for the production of low-fat sucuk in terms of technological properties.
This study explored the potential of banana flower powder (BFP) as a nutritional ingredient in muffins by assessing its impact on physicochemical properties, bioactive contents, and sensory preference. BFP contained high levels of protein (20.54 g/100 g dry weight (DW)), crude fiber (28.57 g/100 g DW), and antioxidant compounds, including total phenolic content of 2,564 mg gallic acid equivalent/100 g DW, total flavonoid content of 164.6 mg rutin equivalent/100 g DW, and total anthocyanin content of 2,729 & micro;g cyanidin 3-glucoside equivalent/100 g DW. Incorporating BFP into wheat flour (5-25% substitution, w/w) significantly altered the pasting behavior of composite flours, characterized by increased gelatinization temperature (57.4-58.1 degrees C), and reduced peak viscosity (926-875 Brabender units (BU)) and final viscosity (1,084-956 BU) compared to wheat flour (57.3 degrees C, 1,021 BU and 1,188 BU, respectively). These modifications suggested limited starch swelling and disrupted gluten network formation, which translated into notable changes in muffin texture, specifically, increased hardness and chewiness, and reduced cohesiveness. Microstructural analysis supported these findings, revealing denser crumb structures of muffins with BFP leading to a lower specific volume (from 1.85 to 1.71 mL/g compared to 2.09 mL/g for control muffins) and porosity (from 39.32 to 32.93% compared to 43.72% for control muffins). Although crumb color darkened with increasing BFP levels, sensory evaluation showed that muffins with up to 15% substitution of wheat flour by BFP (w/w) maintained high acceptability in terms of appearance, texture, and taste with the scores of >7.6 over 9.0. The findings demonstrated that BFP could be effectively utilized to produce nutrient-dense muffins while maintaining acceptable sensory quality, particularly texture, requires careful optimization of the BFP content within a specified threshold.
Runner bean (Phaseolus coccineus L.) is a crop of significant economic importance in Mexico, but its inclusion in diets remains limited to certain regions. The bioprocessing of legumes through germination expands their consumption possibilities. Applying oxidative stress during germination has been suggested to improve the functional qualities of legume seeds. In this study, response surface methodology (RSM) with a central composite rotatable design (13 treatments) was used to identify the optimal hydrogen peroxide soaking concentration ([H2O2]; 0-35 mM) and germination time (Gt; 0-96 h) to enhance germination percentage (GP), free phenolic content (FPC), free flavonoid content (FFC), and antioxidant capacity in black runner bean sprouts. Regression analysis generated predictive models for each response. Optimal conditions were identified as [H2O2] of 30 mM and Gt of 92 h, achieving a GP of 95.7%. Under these conditions, sprouts exhibited increases in FPC from 67.6 to 72.7 mg GAE/100 g dry weight (DW), FFC from 26.4 to 28.6 mg CE/100 g DW, ABTS center dot+ scavenging activity from 3,028 to 3,782 mu mol TE/100 g DW, and oxygen radical absorbance capacity (ORAC) from 5,793 to 6,573 mu mol TE/100 g DW compared to those germinated without H2O2 stress. Soaking with 30 mM H2O2 enhanced the content of ferulic and p-coumaric acids in free and bound phenolic fractions, whereas catechin and quercetin showed notable reductions in both fractions as a result of H2O2 treatment. These findings reveal that H2O2 treatment can modify the phenolic profile of runner bean sprouts, thereby boosting their nutraceutical value.
Bread improvers are used to enhance key attributes of bread quality that, in turn, affect consumer preference and acceptability. They are used to counterbalance the deficiencies of weak soft flours, while the effects of their addition to strength flours are controversial. For this reason, this study investigated the effects of adding gluten (replacing 2% of flour, w/w ), lecithin (1% of flour, w/w ), xylanase (0.01% of flour, w/w ), ascorbic acid (0.02% of flour, w/w ), and combinations of lecithin (1% of flour, w/w ) with gluten (1% of flour, w/w ) or ascorbic acid (0.02% of flour, w/w ) on the quality of Manitoba flour breads. Xylanase gave bread with the darkest colour ( L * values of 52.5 and 59.3 for crust and crumb, respectively), the highest total phenolic content (TPC, 140.5 mg gallic acid/100 g dm) and quantity of crust (41.4%), as well as the lowest specific volume (1.98 mL/g) and overall sensory quality (6.0). The crumb pores of bread produced with xylanase had a shape closer to a perfect circle than the other types. Ascorbic acid allowed obtaining breads with the highest volume (2.78 mL/g), crumb cohesiveness (8.5), stickiness (1.5), and similar TPC (137.9 mg gallic acid/100 g dm) as the bred with the addition of xylanase. The control breads and those produced with combinations of lecithin and ascorbic acid exhibited the highest antioxidant capacity. The use of improver combinations almost never exerted synergistic effects on bread quality. Only the antioxidant capacity of these breads was higher than that of the samples in which the improvers were used alone. The overall sensory quality was significantly, positively correlated with specific volume, malty and freshly baked bread aroma with correlation coefficients above 0.8. According to the experimental data, the best improvers that can be conveniently added to a strong flour are those that influence the bread structural characteristics (increasing its volume and alveolation). Due to the positive relationship between the overall sensory quality and structural properties, the choice of an improver to be added to a strong flour in baking should fall on those additives that improve variables such as volume and alveolation.
Beta vulgaris L. is an important food crop and a rich source of bioactive triterpene saponins. This study evaluated cultivarand growth-stage-dependent variability of saponins in leaves and roots of three beet cultivars (Round Dark Red, Cylindra, and Snow Ball) and in leaves of Swiss chard (Rhubarb Chard), harvested at seven harvest dates between June and September 2024. Saponins were identified and quantified using liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS). A total of 32 triterpene saponins representing oleanane-type, akebonoic acid-, hederagenin-, and gypsogenin-derived aglycones were detected. Pronounced organ-dependent differences were observed. Total saponin content ranged from 386 to 10,414 mg/kg fresh weight (FW) in leaves and from 1,170 to 23,298 mg/kg FW in roots. Two-way analysis of variance confirmed highly significant effects of cultivar, harvest time, and their interaction on total saponin levels in both leaves and roots (all p<0.0001). Roots exhibited a broader content range and a pronounced mid-season maximum, whereas leaf saponin levels generally peaked in the mid-to-late season in a genotype-dependent pattern. Major saponins (Act-UrA-akebonoic acid and betavulgarosides II, III, IV, and VII) predominated in the quantitative profile and exhibited coordinated seasonal variation. Multivariate analyses (principal component analysis and hierarchical cluster analysis) clearly separated samples according to plant organ and further resolved cultivar- and season-related patterns. Overall, saponin accumulation in B. vulgaris is strongly regulated by organ type, genotype, and growth stage, emphasizing the importance of cultivar selection and harvest timing for maximizing bioactive potential.
