Fennel seeds are well known for their aromatic qualities. They have a rich history of culinary and pharmaceutical use, dating back to ancient civilisations, such as the Romans and Egyptians. These seeds are native to the Mediterranean region and available in diverse varieties worldwide; they are a nutritional powerhouse, containing significant quantities of carbohydrates, proteins, and dietary fibre. They are also a rich source of bioactive compounds, including anethole, fenchone, and limonene, which contribute to their therapeutic potential. Fennel seeds have demonstrated their effectiveness in addressing multiple digestive disorders and shown promise in combating severe ailments, like cancer and cardiovascular diseases. Different extraction methods, including cold plasma, ultrasound, and critical fluid extraction, hold promise for extracting fennel seed oil. In the culinary sphere, fennel seeds are prized for their ability to enhance the flavour of foods, like bread and yoghurt. The essential oil derived from fennel seeds is used for a wide range of applications and can function as a preservative, extending the shelf life of various food products. This review aimed to provide a detailed overview of the botanical traits, dietary makeup, and different medicinal effects of fennel seeds, which can further help to explore the relevant gaps and open doors to the research and exploration of the potential applications of fennel seeds. Additionally, this study aimed to investigate emerging extraction technologies that could enhance the yield of fennel seeds’ oil, further paving the way to new explorations in the area of novel food product development.
IntroductionPulses are increasingly consumed worldwide due to their affordability and rich nutritional profile. They are also a valuable source of bioactive compounds like phenolics and flavonoids, which contribute to health benefits. The presence of anti-nutritional factors in legumes can hinder nutrient bioavailability. Processing techniques such as soaking, cooking, germination, and fermentation help improve sensory and nutritional qualities while reducing these compounds. MethodsA structured literature review was conducted to identify and analyze recent findings related to the composition of legumes, with a particular focus on anti-nutritional factors and their reduction through different processing techniques. Key approaches to improving nutrient accessibility and potential applications in food systems were also examined. ResultsThe findings show that processing techniques, particularly fermentation and germination, can reduce anti-nutritional factors by up to 95% for phytates and 50% for tannins. These methods improve protein digestibility, mineral bioavailability, and functional properties. Additionally, combining treatments can enhance the overall nutritional profile, making legumes more suitable for diverse dietary uses and functional food development. DiscussionThe differential impact of processing techniques highlights the importance of selecting tailored strategies based on the specific anti-nutritional targets and intended functional improvements. Optimizing these treatments can improve the bioaccessibility of nutrients and the techno-functional behavior of legumes in complex food systems. ConclusionThis review underscores the nutritional potential of legumes and the significant impact of processing techniques on reducing anti-nutritional compounds. It provides a unique perspective by linking anti-nutrient mitigation strategies with improved food functionality and health benefits.
Introduction Bromelain, an enzyme found in pineapple with protease activity, is often used in food processing. Bromelain stability under heat and high-pressure conditions represents a major problem. The current research is dedicated to the modeling of bromelain inactivation under simultaneous pressure and temperature treatment.Methods Experimental kinetic parameters were taken from scientific literature. First order reaction kinetics equation was utilized. Arrhenius and Eyring equations were employed to calculate Activation Energy (Ea) and Activation Volume (Va), respectively. Regression analysis was performed using MATLAB 8.1 and PolymathTM 5.1.Results The value of the inactivation rate constant (k) depended on temperature and pressure. Activation energy varied between 16.79 and 58.04 kJ/mol, whereas activation volume ranged from -5.07 to -14.15 mL/mol. A good model fit was found (R2 >= 0.99).Discussion The negative value of activation volume implies pressure-induced denaturation. Decreasing activation energy at high pressure is indicative of a lower energy barrier. The combined approach improves the quality of the results obtained.Conclusion The presented research offers valuable information on modeling inactivation processes under combined temperature-pressure conditions.
Background Medical nutrition therapy serves as an essential component in the comprehensive treatment of type 2 Diabetes mellitus (T2DM). The antidiabetic properties of Artocarpus heterophyllus (jackfruit) have been documented in multiple studies. This clinical trial aims to evaluate the impact of partially substituting the regular diet with unripe jackfruit-based recipes on glycemic control and cardiovascular risk factors in patients with poorly controlled T2DM. Methods This randomized controlled study was conducted at the outpatient department (OPD) of Medical College, Alappuzha, India. A total of 100 T2DM patients were randomly assigned to the treatment and control groups. The treatment group received a jackfruit-based diet (JFD), while the control group maintained their routine breakfast. Data on glycemic parameters (fasting plasma glucose (FPG), postprandial plasma glucose (PPPG), and hemoglobin A1c (HbA1c)) and cardiovascular risk factors (blood pressure (BP) and lipid profile) between the groups were collected on days 22 and 91 for comparative analysis. Results After 90 days, the treatment group showed a statistically significant reduction in mean FPG (176.1-117.42 vs. 173.66-158.8 in the control group) and PPPG (235.65-156.58 vs. 264.02-239.42 in the control group) with a between-group p < 0.001. Additionally, the treatment group exhibited a mean HbA1c reduction of 1.57%. Significant reductions were also observed in systolic and diastolic BP and the levels of total cholesterol, triglycerides, and low-density lipoprotein (LDL) cholesterol in the treatment group compared to the control group. Discussion Partial dietary substitution with unripe jackfruit flour produced significant improvements in glycemic indices and cardiovascular risk markers compared with routine breakfast intake. The metabolic benefits likely stem from its low-glycemic, high-fiber composition and slowly available glucose fraction, which reduce postprandial excursions and enhance insulin sensitivity. These results align with prior clinical trials demonstrating glycemic improvement with jackfruit-based dietary interventions. Overall, unripe jackfruit flour represents a simple, culturally acceptable adjunct to standard nutrition therapy in type 2 diabetes. Conclusion The findings of this study indicate that incorporating unripe jackfruit flour into the diet may improve glycemic control by reducing FPG, PPPG, and HbA1c. Clinical Trial registration Number CTRI/2024/01/061797
Introduction: Pineapple (Ananas comosus) is rich in nutrients and bioactive compounds but highly perishable. Spray drying offers a method to create shelf-stable pineapple powder, yet high-sugar juices often result in low yield and quality issues such as caking. Methods: Response surface methodology with a face-centred composite design was used to optimise inlet temperature (145-175 degrees C), maltodextrin (15-40% w/w), and whey protein isolate (WPI, 5-15% w/w) for pineapple juice powder. Powder yield, hygroscopicity, and dissolution time were evaluated. Results: The model predicted optimal conditions at 155.63 degrees C, 8.28% WPI, and 31.71% maltodextrin, corresponding to 72.83% yield, 70.67 s dissolution, and 8.01% hygroscopicity (desirability = 0.831). Experimental validation produced 79.12% yield, 73.12 s dissolution, and 7.48% hygroscopicity, confirming model accuracy (<10% deviation). Further characterisation of the optimised product was compared with commercially available pineapple powder and formulations optimised with maximised and minimised WPI. Increased WPI concentration with maltodextrin as encapsulating agent mixture lowered water activity and increased glass transition temperature. Surface morphology analysis also showed optimised powder with higher WPI concentration exhibited smoother and rounder particles. Discussion: WPI and maltodextrin carrier agent complex had a synergistic effect on the physical properties of spray-dried pineapple powder. Maltodextrin maintained the inner matrix while WPI contributes to the formation of protein aggregates with the surface activity and film-forming ability of protein, ultimately contributing to desirable physical properties. Conclusion: Thus, a small concentration of WPI with maltodextrin at an optimal spray drying temperature produces spray-dried pineapple powder with desirable physical properties. Maltodextrin-WPI combinations synergistically improved powder physical properties and enhanced stability. This approach enhances the physical quality of spray-dried high-sugar juices, demonstrating potential for industrial application.
