Background. The potential of palado seeds (Aglaia sp.) is a local starch source that has the potential to be developed as an alternative local flour to reduce the use of wheat flour in the food industry. However, the limitations of the functional properties of natural starch, such as resistance to heating, low solubility, high retrogradation, and less stable pasta, limit its use in the food industry. This study aims to analyse the effect of pregelatinization, cross-linking, and acetylation modifications on the profile and functional properties of palado seeds (Aglaia sp.) flour pasta, produced, and compare each modification method to determine the best potential in its development as an alternative local flour. Materials and methods. The analysis was carried out using the Rapid Visco Analyzer (RVA) method to determine the gelatinization temperature, peak viscosity, breakdown viscosity, maximum viscosity, setback viscosity, final viscosity, and peak gelatinization time. Results. The gelatinization temperature of pasta increases with cross-linking, requiring high heat; conversely, it decreases in pregelatinization and acetylation, making it easier to gelatinize. Peak viscosity decreases in cross-linking, meaning swelling is inhibited, while it increases in acetylation, resulting in greater swelling. High breakdown viscosity in cross-linking pasta is easily damaged but decreases in pregelatinization, with acetylation pasta being more stable. Minimum viscosity indicates that pasta is stable in cross-linking and unstable in pregelatinization and acetylation. High setback viscosity in acetylation and pregelatinization pasta tends to experience retrogradation, while in low cross-linking pasta, it is more stable against syneresis. High final viscosity in acetylation gel is more solid, while in pregelatinization and low cross-linking, the gel structure is weak. The time required for flour to form a paste in pregelatinization and acetylation is shorter than in cross-linking. Conclusion. Modification of true palado (Aglaia sp.) seed flour has the potential to increase its functionality as an alternative local flour in processed food applications.
Background. Conventional pectin extraction requires high temperatures, long extraction times, and mineral acids, leading to significant environmental impact. This study explored the extraction of pectin from rough lemon peel (Citrus jambhiri) using a combined ultrasound-microwave assisted method (UMAE) with citric acid as a green solvent. Materials and methods. The effects of temperature (60-65 degrees C), microwave power (500-600 W), and ultrasonic amplitude (50-55%) on pectin yield, degree of esterification (DE), methoxyl (MeO) content, anhydrouronic acid (AUA), water retention capacity (WRC), oil retention capacity (ORC), emulsification capacity (EC), and emulsion stability (ES) were evaluated using a 2(3) factorial design. Results. Optimal extraction (60 degrees C, 500 W, 50% amplitude) yielded 47.37% pectin with an equivalent weight of 616 g/mol, MeO of 9.07%, DE of 73.27%, and AUA of 80.08%, classifying it as high-methoxyl and high-purity pectin. The extracted pectin exhibited high water retention (10.85 g water/g), oil retention (5.45 g of oil/g), and strong emulsifying properties (EC: 46.65%; ES: 76.25%), demonstrating its potential as a stabiliser and emulsifier in food applications. Conclusion. UMAE with citric acid is an efficient, environmentally friendly approach for producing high-quality pectin from citrus waste, offering excellent physicochemical, techno-functional, and emulsifying properties suitable for food matrices.
Background. The metabolic effects of capsicum in organisms fed a high-fat diet (HFD) remain unclear. This study investigated the impact of a capsicum composition on metabolic parameters and key molecular markers - including PPAR-gamma, IRS-1, glucose transporters, and NF-kappa B - to assess its anti-obesity effects. Materials and methods. Rats were divided into four groups: (1) control; (2) capsicum compositions (CC), rats fed a standard diet with oral administration of capsicum compositions; (3) high-fat diet (HFD), rats fed a high-fat diet; and (4) HFD+CC, rats fed an HFD with oral administration of capsicum compositions. Results. CC supplementation significantly reduced final body weight, visceral fat mass, and liver weight in the HFD-fed rats (p < 0.001). The HFD+CC group also showed significant decreases in serum glucose, insulin, total cholesterol, triglycerides, and free fatty acids (p < 0.05). In addition, CC administration to rats on a high-fat diet reduced malondialdehyde (MDA) concentrations and increased serum total antioxidant capacity (TAC) (p < 0.05). Moreover, CC significantly increased liver GLUT-2, PPAR-gamma, and IRS-1 levels (p < 0.001). Conclusion. The capsicum composition effectively attenuated HFD-induced metabolic disturbances by modulating glucose and lipid homeostasis and improving oxidative status.
Background. Rapid and accurate identification of frozen-thawed fish remains a challenge in food quality assessment. This study proposes a qualitative detection model based on near-infrared spectroscopy combined with a Directed Acyclic Graph Least Squares Twin Mahalanobis Distance-based Support Vector Machine (DAG-LSTMSVM). The model is designed to effectively classify fish meat subjected to different thawing methods. Material and methods. A near-infrared reflectance spectroscopy system was employed to collect spectral data from fresh fish meat, ultrasonic-thawed fish meat, and microwave-thawed fish meat across the wavelength range of 950-1700 nm. Various pre-processing methods were applied to the spectral data to evaluate their influence on model performance. Results. The DAG-LSTMSVM model combined with Savitzky-Golay (SG) smoothing pre-processing achieved a detection accuracy of 97.8%, outperforming conventional support vector machine models. Notably, this high accuracy was maintained even when the sample size was substantially reduced, indicating strong robustness. Conclusion. The integration of near-infrared spectroscopy with the DAG-LSTMSVM model provides a rapid and reliable approach for identifying thawed fish meat, offering a promising method for fish quality evaluation.
Background. Selenium, zinc, and chromium are essential trace elements for maintaining human and animal health. However, their free ionic states exhibit low bioavailability and significant toxicity. Saccharomyces cerevisiae serves as an ideal carrier for trace element enrichment, which is due to its rapid proliferation and efficient biotransformation capabilities. Methods. Using Saccharomyces boulardii L2 as a model, this study systematically analyzed the effects of sodium selenite, zinc sulfate, and chromium trichloride concentration on Saccharomyces boulardii L2 growth and element enrichment through adding single Na2SeO3, ZnSO4 and CrCl3 and their combination. Scanning electron microscopy (SEM) was employed to observe changes in cell surface. Results. The optimal individual concentrations for sodium selenite, zinc sulfate, and chromium trichloride were 30 & micro;g/mL, 300 & micro;g/mL, and 300 & micro;g/mL. The enrichment of Se, Zn and Cr per gram of dried Saccharomyces boulardii L2 cells was 1,060.59 & micro;g, 3,164.76 & micro;g and 1,504.95 & micro;g, respectively. Synergistic effects were observed in composite enrichment, with no elemental antagonism detected. Conclusion. Saccharomyces boulardii L2 efficiently enriches single sodium selenite, zinc sulfate and chromium trichloride and their combination system, which thereby provides critical process parameters and theoretical support for developing efficient and low-toxicity trace element yeast preparations.
Background. Corn silk, rich in flavonoids and polysaccharides, is an agricultural by-product with diuretic and antioxidant properties; yet it remains underutilized. The global prevalence of hyperuricemia continues to rise, highlighting the need for functional dietary interventions. This study aims to develop a corn silk composite tea bag (CCT) comprising corn silk, lotus leaf, mint, and hawthorn, with favorable sensory attributes and uric acid-lowering and antioxidant potential. Material and methods. Raw materials were evaluated using a structured sensory scoring system (100-point scale) based on appearance (20), aroma (20), color (20), and taste (40). Formulation optimization was conducted using single-factor experiments and response surface methodology. Anti-hyperuricemic activity was determined by xanthine oxidase (XOD) inhibition, and antioxidant capacity was assessed using DPPH+, ABTS(+), and hydroxyl radical (OH-) scavenging assays. Results. The optimized formulation comprised: corn silk 53%, lotus leaf 11%, mint 4%, and hawthorn 14%, achieving a sensory score of 96 +/- 0.51. After infusion in 200 mL of water at 100 degrees C for 15 minutes, the extract contained 0.59 +/- 0.06 mg/mL of flavonoids and 1.08 +/- 0.02 mg/mL of polysaccharides in the tea extract. XOD inhibition rate reached 61.78 +/- 0.53%, while DPPH+, ABTS(+), and OH- scavenging activities were 90.89 +/- 0.23%, 88.56 +/- 0.18%, and 60.34 +/- 0.31%, respectively. Conclusion. CCT exhibited superior sensory quality and enhanced bioactivity relative to corn silk alone, with a 105.93% increase in XOD inhibition and improvements of 10.80%, 20.39% and 1.09% in DPPH+, ABTS(+), and OH- scavenging activities, respectively. These results support the potential of CCT as a functional beverage that adds value to agricultural by-products and provides a transferable model for the development of bioactive botanical formulations.
Background. Purple sweet potato (PSP) has attracted increasing scientific and industrial interest due to its distinctive purple flesh, which is primarily attributed to anthocyanins. Although PSP is produced in large quantities in Vietnam, comprehensive information on its functional groups and anthocyanin pigment composition remains limited. Therefore, characterization of functional groups and identification of anthocyanin pigments are essential to support both scientific research and industrial applications of this raw material. Materials and methods. PSP tubers were collected from farms in Vinh Long Province, Vietnam. The tubers were washed, peeled, sliced, and steam-blanched at 100 degrees C for 3 min, dried at 50 degrees C for 8 h, and milled into powder. Functional groups were characterized using Fourier transform infrared (FTIR) spectroscopy. Anthocyanins were extracted with acidified methanol and analyzed using high-performance liquid chromatography (HPLC) with external standards for pigment identification and quantification. Results. FTIR analysis revealed 14 characteristic absorption bands in PSP grown in Vietnam within the wavenumber range of 3288.63-418.55 cm(-1). These bands corresponded to hydroxyl, C-H/O-H/N-H, aromatic (C=O and C=C), ester C-O-C, glycosidic, and pyran ring functional groups, consistent with structural features typical of anthocyanin compounds. HPLC analysis detected three main anthocyanin pigments with retention times of 7.85, 8.77, and 9.93 min, identified as delphinidin, cyanidin, and peonidin, respectively. Their concentrations were 4.034 mu g/g (2.2%), 28.490 mu g/g (15.5%), and 151.206 mu g/g (82.3%). Conclusion. These results indicate that PSP is a promising source of anthocyanins and has strong potential for use as a functional food with health-promoting properties.
Background. Whole-grain cereals are a vital source of nutrients. However, their bioavailability is often reduced by anti-nutritional factors such as phytic acid and by the limited digestibility of cereal proteins. Sourdough fermentation is a well-established biotechnological approach to mitigate these issues; however, the enzymatic traits required for this process are highly strain-specific and often uncorrelated among individual lactic acid bacteria (LAB) isolates. This study aimed to isolate and characterize LAB from rye sourdough to identify strains with strong phytase and proteolytic capacities. Material and methods. A total of 12 LAB isolates were recovered from laboratory-prepared rye sourdough and screened for extracellular phytase and proteolytic activities. The top-performing isolates were subsequently identified via 16S rRNA gene sequencing. Results. Distinct functional specialization was observed among the isolates. Isolate PP-01 (Pediococcus pentosaceus) exhibited exceptionally high phytase activity (184.6 U/mg), whereas the strongest proteolytic activities were recorded for isolates LB-01 (Levilactobacillus brevis) and LP-03 (Lactiplantibacillus plantarum), with specific activities of 51.93 U/mg and 42.97 U/mg, respectively. Conclusion. The lack of association between phytase and proteolytic activities highlights the value of a multi-strain starter culture for achieving comprehensive nutritional enhancement in rye-based products. Future work should evaluate the performance of these specialized strains under real-world bread-making conditions and investigate the genetic basis of their elevated enzymatic efficiency.
Background. Taro corms ( (Colocasia esculenta (L.) Schott) are rich in antioxidants, particularly polyphenols and mucilage, which contribute to their nutritional and functional properties. Mucilage not only exhibits free radical scavenging activity but also provides important techno-functional properties, such as emulsifying ability and foaming capacity. However, these compounds are heat-sensitive and may undergo substantial degradation during drying. Thermal degradation kinetics can be used to describe changes in antioxidant content during the drying process of taro leather. The effects of drying temperature and time on the texture and sensory quality of taro leather were also examined. Material and methods. This study investigated the effects of drying temperature (65, 70, and 75 degrees C) on the quality properties, antioxidant capacity, and sensory attributes of taro leather. Quality parameters assessed included moisture content, polyphenol content, water activity, texture, color values, and antioxidant capacity (Trolox equivalent content). Results. The drying process followed the Newton model, while the degradation of total polyphenol content (TPC) and antioxidant capacity (TE) conformed to first-order reaction kinetics. The activation energies (Ea) for TPC and TE degradation were calculated as 35.38, 106.07, and 151.23 kJ/mol, respectively, using the Arrhenius equation. Among the drying conditions evaluated, drying at 70 degrees C for 135 minutes yielded the highest-quality taro leather in terms of color (L* = 43.7), moisture content (19.82%), water activity (0.75), hardness (17.69 N/cm2), extensibility (0.99 cm), TPC (0.62 mg GAE/g dry weight), and TEAC (mg TE/g dry weight), as well as the most favorable sensory attributes. Conclusion. An intermediate drying temperature of 70 degrees C was identified as the most suitable condition, effectively balancing drying efficiency with the retention of nutritional and functional properties. These findings provide practical guidance for optimizing processing parameters in the industrial production of taro leather, thereby supporting enhanced nutritional quality and increased consumer acceptance.
Background. Estrogen deficiency during menopause leads to time-dependent alterations in calcium metabolism, bone turnover, and antioxidant status. Rodent ovariectomy models replicate these processes; however, the onset of measurable changes varies with the duration of estrogen deprivation. Early post-ovariectomy stages may remain physiologically compensated, thereby masking metabolic disturbances. This study examined whether a three-week estrogen deficit is sufficient to induce detectable changes in calcium content, organ mass, bone markers, and antioxidant status in rats. Material and Methods. Twenty-four female Wistar rats were assigned to control, sham-operated, or ovariectomized groups. Following bilateral ovariectomy or sham surgery, the animals were maintained for three weeks on a standard AIN-93M diet. Body weight and food intake were monitored throughout the study. At the end of the experiment, serum, tissues, and organs were collected for analysis. Calcium content in the diet and tissues was quantified using flame atomic absorption spectrometry. Serum concentrations of C-terminal telopeptide of type I collagen (CTX), procollagen type I N-terminal propeptide (PINP), tartrate-resistant acid phosphatase 5b (TRACP-5b), osteocalcin (OCN), parathyroid hormone (PTH), and total antioxidant status (TAS) were determined by ELISA. Data were analyzed using one-way analysis of variance (ANOVA) followed by Tukey's post hoc test (p < 0.05). Results. Ovariectomized rats exhibited a significant reduction in hair calcium content, whereas calcium concentrations in serum and other tissues remained unchanged. No significant differences were detected among experimental groups in bone turnover markers, total antioxidant status, or relative organ masses. Collectively, these findings suggest that systemic calcium balance and antioxidant capacity are maintained during the early post-ovariectomy phase. Conclusion. Three weeks of estrogen deficiency did not result in marked alterations in calcium homeostasis, bone turnover, or antioxidant status, indicating that this period duration may be insufficient to elicit the characteristic metabolic changes associated with postmenopausal conditions. Longer-term studies are warranted to fully capture the effects of chronic estrogen loss.
