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16 pages, 3167 KiB

Open AccessArticle

Effect of Ultraviolet Irradiation on Vitamin D in Commonly Consumed Mushrooms in Thailand

by Kunchit Judprasong, Sochannet Chheng, Chanika Chimkerd, Sitima Jittinandana, Nattapol Tangsuphoom and Piyanut Sridonpai

Foods 2023, 12(19), 3632; https://doi.org/10.3390/foods12193632 - 30 Sep 2023

Cited by 1 | Viewed by 1463

Abstract

This study examined the effect and stability of ultraviolet B (UV-B) irradiation and subsequent cooking on vitamin D content in commonly consumed mushrooms in Thailand. Eight varieties of mushrooms were exposed to two-sided UV-B lamps for up to 3 h in a patented [...] Read more.

This study examined the effect and stability of ultraviolet B (UV-B) irradiation and subsequent cooking on vitamin D content in commonly consumed mushrooms in Thailand. Eight varieties of mushrooms were exposed to two-sided UV-B lamps for up to 3 h in a patented cabinet, followed by vitamin D content analysis. Thereafter, the four mushroom varieties with the highest vitamin D content were exposed to UV irradiation, cooked, and analyzed for various forms of vitamin D using LC-MS-MS. The results showed that vitamin D2 in all varieties of mushrooms significantly increased (p < 0.05) after UV-B irradiation according to the exposure time. The highest level of vitamin D2 was found in enokitake mushrooms. In addition, 25-OH D2 and vitamin D4 contents increased after UV-B irradiation in enokitake mushrooms. The vitamin D2 true retention in all cooked mushrooms ranged from 53 to 89% and was highest in stir-fried mushrooms. With economic investment, the two-sided UV-B cabinet has the potential to increase the vitamin D content in commercial mushroom production. Full article

(This article belongs to the Special Issue Nutrient Composition and Bioactive Components of Foods)

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13 pages, 1238 KiB

Open AccessArticle

Branched Chain Amino Acid Content and Antioxidant Activity of Mung Bean Tempeh Powder for Developing Oral Nutrition Supplements

by Yanti, Vanessa Violina, Caecilia Eka Putri and Bibiana Widiyati Lay

Foods 2023, 12(14), 2789; https://doi.org/10.3390/foods12142789 - 22 Jul 2023

Cited by 3 | Viewed by 1571

Abstract

Mung bean (Vigna radiata), a non-soybean legume, is known as one of the vegetable protein sources with 27% protein content. Mung bean also has a high content of essential amino acids, including branched chain amino acids (BCAAs). The use of mung [...] Read more.

Mung bean (Vigna radiata), a non-soybean legume, is known as one of the vegetable protein sources with 27% protein content. Mung bean also has a high content of essential amino acids, including branched chain amino acids (BCAAs). The use of mung bean for tempeh production presumably increases its nutritional value and functional efficacy, most significantly in protein and BCAA content. This tempeh is further applied for developing modern functional foods such as oral nutrition supplements (ONS). ONS can be used as a substitute for food and emergency food due to its complete nutritional content, as well as to treat malnourished patients. This study was aimed to produce mung bean tempeh powder, to formulate a mung bean tempeh one shot ONS high in BCAA content, and to determine its proximate analysis, antioxidant activity, and sensory characterization. Mung bean tempeh powder was successfully obtained with a yield of 37.50%, protein 39.19%, total amino acids 286.21 mg/g, essential amino acids 117.97 mg/g, and BCAAs 54.14 mg/g. There were 6 ONS formulas that were made with the combination of mung bean tempeh powder, palm sugar or honey, olive oil, and addition of an emulsifier. The selected formulas (F1 and F4) as well as commercial mung bean juice were sensory analyzed by applying an appropriate hedonic test. The results showed that the panelists both liked ONS F1 and F4 (p > 0.05). In addition, both ONS F1 and F4 at 5% demonstrated a significant antioxidant capacity, 92.79% and 82.57% of ascorbic acid, respectively. These data suggest that mung bean tempeh containing high branched amino acids could be recommended as a functional ingredient that gives health promotion for ONS development. Full article

(This article belongs to the Special Issue Nutrient Composition and Bioactive Components of Foods)

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14 pages, 607 KiB

Open AccessArticle

The Influence of Storage and Cooking on the Vitamin D Content of 25-Hydroxyvitamin D₃-Enriched Eggs

by Adam Clark, Sharron Kuznesof, Anthony Waller, Sarah Davies, Simon Wilson, Avril Ritchie, Andre Duesterloh, Lance Harbord and Thomas Robert Hill

Foods 2023, 12(13), 2522; https://doi.org/10.3390/foods12132522 - 28 Jun 2023

Viewed by 3139

Abstract

Food fortification is an effective approach to improve vitamin D (VD) concentrations in foods. Eggs are a useful food vehicle for enrichment with VD via its hydroxylated metabolite, 25-hydroxyvitamin D (25-D₃), in hen feed. This study determined the impact of time [...] Read more.

Food fortification is an effective approach to improve vitamin D (VD) concentrations in foods. Eggs are a useful food vehicle for enrichment with VD via its hydroxylated metabolite, 25-hydroxyvitamin D (25-D₃), in hen feed. This study determined the impact of time of lay, storage conditions (ambient and refrigeration) and common cooking methods (boiling, frying, scrambling, poaching and microwaving) on the vitamin D metabolite concentration of eggs enriched with 25-D₃. Processed samples were freeze-dried and analysed for D₃ and 25-D₃ using an HPLC-MS(/MS) method. The results indicated that storage and cooking practices influence VD metabolites, with 25-D₃ showing true retention of 72–111% and concentrations of 0.67–0.96 µg/100 g of whole egg. Vitamin D₃ showed true retention of 50–152% and concentrations of 0.11–0.61 µg/100 g of whole egg. Depending on the storage and method of cooking applied, the calculated total VD activity of enriched eggs ranged from 3.45 to 5.43 µg/100 g of whole egg and was 22–132% higher in comparison to standardised VD content for non-enriched British eggs. The study suggests that 25-D₃ is a stable metabolite in eggs following storage and cooking, and that 25-D₃-enriched eggs may serve as a potent dietary source of VD. Full article

(This article belongs to the Special Issue Nutrient Composition and Bioactive Components of Foods)

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12 pages, 3158 KiB

Open AccessArticle

Comparative Metabolomic Analysis of the Nutritional Aspects from Ten Cultivars of the Strawberry Fruit

by Xinlu Wang, Linxia Wu, Jing Qiu, Yongzhong Qian and Meng Wang

Foods 2023, 12(6), 1153; https://doi.org/10.3390/foods12061153 - 09 Mar 2023

Cited by 5 | Viewed by 1943

Abstract

Strawberry (Fragaria × ananassa) is among the most widely cultivated fruits with good taste and rich nutrients. Many strawberry species, including white strawberries, are planted all over the world. The metabolic profiles of strawberry and distinctions among different cultivars are not [...] Read more.

Strawberry (Fragaria × ananassa) is among the most widely cultivated fruits with good taste and rich nutrients. Many strawberry species, including white strawberries, are planted all over the world. The metabolic profiles of strawberry and distinctions among different cultivars are not fully understood. In this study, non-targeted metabolomics based on UHPLC-Q-Exactive Orbitrap MS was used to analysis the metabolites in 10 strawberry species. A total of 142 compounds were identified and were divided into six categories. Tochiotome may differ most from the white strawberry (Baiyu) by screening 72 differential metabolites. Histidine, apigenin, cyanidin 3-glucoside and peonidin 3-glucoside had potential as biomarkers for distinguishing Baiyu and another 11 strawberry groups. Amino acid metabolisms, anthocyanin biosynthesis and flavonoid biosynthesis pathways were mainly involved in the determination of the nutrition distinctions. This research contributes to the determination of the nutrition and health benefits of different strawberry species. Full article

(This article belongs to the Special Issue Nutrient Composition and Bioactive Components of Foods)

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13 pages, 5667 KiB

Open AccessCommunication

Marine Capture Fisheries from Western Indian Ocean: An Excellent Source of Proteins and Essential Amino Acids

by Ida-Johanne Jensen, Nathalie Bodin, Rodney Govinden and Edel Oddny Elvevoll

Foods 2023, 12(5), 1015; https://doi.org/10.3390/foods12051015 - 27 Feb 2023

Cited by 6 | Viewed by 1911

Abstract

The Republic of Seychelles is located in Western-Central Indian Ocean, and marine capture fisheries play a key role in the country’s economic and social life in terms of food security, employment, and cultural identity. The Seychellois are among the highest per capita fish-consuming [...] Read more.

The Republic of Seychelles is located in Western-Central Indian Ocean, and marine capture fisheries play a key role in the country’s economic and social life in terms of food security, employment, and cultural identity. The Seychellois are among the highest per capita fish-consuming people in the world, with a high reliance on fish for protein. However, the diet is in transition, moving towards a Western-style diet lower in fish and higher in animal meat and easily available, highly processed foods. The aim of this study was to examine and evaluate the protein content and quality of a wide range of marine species exploited by the Seychelles industrial and artisanal fisheries, as well as to further to assess the contribution of these species to the daily intake recommended by the World Health Organization (WHO). A total of 230 individuals from 33 marine species, including 3 crustaceans, 1 shark, and 29 teleost fish, were collected from the Seychelles waters during 2014–2016. All analyzed species had a high content of high-quality protein, with all indispensable amino acids above the reference value pattern for adults and children. As seafood comprises almost 50% of the consumed animal protein in the Seychelles, it is of particular importance as a source of essential amino acids and associated nutrients, and as such every effort to sustain the consumption of regional seafood should be encouraged. Full article

(This article belongs to the Special Issue Nutrient Composition and Bioactive Components of Foods)

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15 pages, 3844 KiB

Open AccessArticle

Comparative Study on Physicochemical and Nutritional Qualities of Kiwifruit Varieties

by Xinyu Yuan, Hao Zheng, Jiangtao Fan, Fengxia Liu, Jitao Li, Caihong Zhong and Qiong Zhang

Foods 2023, 12(1), 108; https://doi.org/10.3390/foods12010108 - 25 Dec 2022

Cited by 5 | Viewed by 3124

Abstract

In order to study the physicochemical and nutritional characteristics of kiwifruit varieties, 14 kiwifruits from different species with different flesh colors were selected for research. The pectin content was significantly higher in green-fleshed kiwifruits than those in red-fleshed and yellow-fleshed kiwifruits. Red-fleshed kiwifruits [...] Read more.

In order to study the physicochemical and nutritional characteristics of kiwifruit varieties, 14 kiwifruits from different species with different flesh colors were selected for research. The pectin content was significantly higher in green-fleshed kiwifruits than those in red-fleshed and yellow-fleshed kiwifruits. Red-fleshed kiwifruits had the highest total flavonoid content, and green-fleshed kiwifruits in A. eriantha had the highest chlorophyll a content, chlorophyll b content and total carotenoid content. The energy and carbohydrate contents of yellow-fleshed kiwifruits were significantly lower than those of red-fleshed kiwifruit. Moreover, the protein contents in A. chinensis and A. chinensis var. deliciosa were higher than those in other species. The content of vitamin C in A. eriantha was far higher than in other kiwifruits. Red-fleshed kiwifruits had a significantly higher vitamin E and vitamin B1 content than green-fleshed kiwifruits. In addition, 1-pentanol, trans-2-hexen-1-ol, n-hexane and styrene presented only in red-fleshed kiwifruits. Therefore, these could be used as a characteristic fragrance for red-fleshed kiwifruits. Moreover, the varieties were ranked comprehensively by principal component analysis (PCA), among which the top four highest-ranking kiwifruits among the 14 varieties were ‘Huate’, ‘MHYX’, ‘Jinkui’ and ‘Xuxiang’, respectively. This study provides a reference for consumers and markets on quality improvement and processing. Full article

(This article belongs to the Special Issue Nutrient Composition and Bioactive Components of Foods)

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14 pages, 730 KiB

Open AccessArticle

Profiling of Nutritionally Vital Bioactive Compounds in Emerging Green Leafy Vegetables: A Comparative Study

by Ramesh Kumar Saini, Min-Ho Song, Ji-Woo Yu, Jung-Hoon Lee, Hui-Yeon Ahn, Young-Soo Keum and Ji-Ho Lee

Foods 2022, 11(23), 3867; https://doi.org/10.3390/foods11233867 - 30 Nov 2022

Cited by 5 | Viewed by 1758

Abstract

Green leafy vegetables (GLVs), especially lettuce and spinach, are the key source of bioactive antioxidants in a diet. This research compared the contents and composition of lettuce and spinach bioactive compounds with emerging GLVs, moringa and fenugreek. Liquid chromatography (LC)-mass spectrometry (MS) with [...] Read more.

Green leafy vegetables (GLVs), especially lettuce and spinach, are the key source of bioactive antioxidants in a diet. This research compared the contents and composition of lettuce and spinach bioactive compounds with emerging GLVs, moringa and fenugreek. Liquid chromatography (LC)-mass spectrometry (MS) with single ion monitoring (SIM) was used to examine carotenoids and tocols, while phytosterols were examined using gas chromatography (GC)-MS. Among the studied GLVs, the (all-E)-lutein was the most dominating carotenoid ranging between 31.3 (green/red lettuce)–45.3 % (fenugreek) of total carotenoids, followed by (all-E)-violaxanthin and (all-E)-β-carotene. Surprisingly, (all-E)-β-carotene, a provitamin A carotenoid, was the second most dominating carotenoid in moringa, accounting for 109.2 µg/g fresh weight (FW). Moreover, the significantly highest (p < 0.05; Tukey HSD) contents of total carotenoids (473.3 µg/g FW), α-tocopherol (83.7 µg/g FW), and total phytosterols (206.4 µg/g FW) were recorded in moringa. Therefore, moringa foliage may serve as an affordable source of nutritionally vital constituents in a diet. Full article

(This article belongs to the Special Issue Nutrient Composition and Bioactive Components of Foods)

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Review

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23 pages, 3293 KiB

Open AccessReview

Bioactive Components and Their Activities from Different Parts of Citrus aurantifolia (Christm.) Swingle for Food Development

by Nastiti Nur Indriyani, Jamaludin Al Anshori, Nandang Permadi, Sarifah Nurjanah and Euis Julaeha

Foods 2023, 12(10), 2036; https://doi.org/10.3390/foods12102036 - 17 May 2023

Cited by 10 | Viewed by 3574

Abstract

Citrus aurantifolia is part of the Rutaceae family and belongs to the genus Citrus. It is widely used in food, the chemical industry, and pharmaceuticals because it has a unique flavor and odor. It is nutrient-rich and is beneficial as an antibacterial, anticancer, [...] Read more.

Citrus aurantifolia is part of the Rutaceae family and belongs to the genus Citrus. It is widely used in food, the chemical industry, and pharmaceuticals because it has a unique flavor and odor. It is nutrient-rich and is beneficial as an antibacterial, anticancer, antioxidant, anti-inflammatory, and insecticide. Secondary metabolites present in C. aurantifolia are what give rise to biological action. Flavonoids, terpenoids, phenolics, limonoids, alkaloids, and essential oils are among the secondary metabolites/phytochemicals discovered in C. aurantifolia. Every portion of the plant’s C. aurantifolia has a different composition of secondary metabolites. Environmental conditions such as light and temperature affect the oxidative stability of the secondary metabolites from C. aurantifolia. The oxidative stability has been increased by using microencapsulation. The advantages of microencapsulation are control of the release, solubilization, and protection of the bioactive component. Therefore, the chemical makeup and biological functions of the various plant components of C. aurantifolia must be investigated. The aim of this review is to discuss the bioactive components of C. aurantifolia such as essential oils, flavonoids, terpenoids, phenolic, limonoids, and alkaloids obtained from different parts of the plants and their biological activities such as being antibacterial, antioxidant, anticancer, an insecticide, and anti-inflammatory. In addition, various extraction techniques of the compounds out of different parts of the plant matrix as well as the microencapsulation of the bioactive components in food are also provided. Full article

(This article belongs to the Special Issue Nutrient Composition and Bioactive Components of Foods)

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