Research

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17 pages, 13975 KiB

Open AccessArticle

Effects of Germination, Fermentation and Extrusion on the Nutritional, Cooking and Sensory Properties of Brown Rice Products: A Comparative Study

by Zhanqian Ma, Xiaotong Zhai, Na Zhang and Bin Tan

Foods 2023, 12(7), 1542; https://doi.org/10.3390/foods12071542 - 05 Apr 2023

Cited by 5 | Viewed by 1578

Abstract

In this study, cooked brown rice (BR), germinated brown rice (GBR), fermented brown rice (FBR) and white rice (WR) were prepared by traditional cooking techniques, and extruded brown rice (EBR) was obtained by extrusion processing technology. The nutritional, cooking and sensory properties of [...] Read more.

In this study, cooked brown rice (BR), germinated brown rice (GBR), fermented brown rice (FBR) and white rice (WR) were prepared by traditional cooking techniques, and extruded brown rice (EBR) was obtained by extrusion processing technology. The nutritional, cooking and sensory properties of different BR products were investigated. The results indicated that the soluble dietary fiber (SDF) content, free total phenolic content (TPC), total flavonoid content (TFC) and antioxidant capacity (DPPH, ABTS, T-AOC) in processed BR products were significantly higher than those in cooked BR and WR. The values of SDF, free TPC, TFC and T-AOC in EBR increased by 38.78%, 232.36%, 102.01% and 153.92%, respectively, compared with cooked BR. Cooked FBR and EBR had more nutrients, required less cooking time, had a softer texture and were whiter than cooked GBR and BR, especially EBR. In addition, the water absorption rate of EBR was 14.29% and 25.41% higher than that of cooked FBR and GBR. The hardness of EBR was significantly lower than that of cooked FBR and BR, even lower than that of cooked WR. However, there was no significant difference between the hardness of cooked GBR and that of cooked BR. The flavor compounds in EBR were similar to that of cooked WR, while those in cooked GBR and FBR did not differ greatly compared to cooked BR. Collectively, cooked FBR and EBR had better nutritional value, cooking and sensory properties than cooked BR, and the comprehensive value of EBR was higher. Full article

(This article belongs to the Special Issue From Plant to Plate: New Trend in Nutritious and Healthy Food)

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16 pages, 1938 KiB

Open AccessArticle

The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, Characterization, and Application

by Lili Zhu, Hongnan Sun, Mengmei Ma, Taihua Mu, Guohua Zhao and Moe Moe Lwin

Foods 2023, 12(1), 128; https://doi.org/10.3390/foods12010128 - 27 Dec 2022

Cited by 2 | Viewed by 1710

Abstract

The effects of Lacticaseibacillus rhamnosus and Pediococcus pentosaceus on the nutritional–functional composition, structure, in vitro saliva–gastrointestinal digestion, and colonic fermentation behaviors of fermented sweet potato residues (FSPR) were investigated. The FSPR was obtained under the condition of a solid-to-liquid ratio of 1/10, inoculation [...] Read more.

The effects of Lacticaseibacillus rhamnosus and Pediococcus pentosaceus on the nutritional–functional composition, structure, in vitro saliva–gastrointestinal digestion, and colonic fermentation behaviors of fermented sweet potato residues (FSPR) were investigated. The FSPR was obtained under the condition of a solid-to-liquid ratio of 1/10, inoculation quantity of 1.5%, mixed bacteria ratio 1:1, fermentation time of 48 h, and fermentation temperature of 37 °C. The FSPR showed higher contents of soluble dietary fiber (15.02 g/100 g), total polyphenols content (95.74 mg/100 g), lactic acid (58.01 mg/g), acetic acid (1.66 mg/g), volatile acids (34.26%), and antioxidant activities. As exhibited by FTIR and SEM, the higher peak intensity at 1741 cm⁻¹ and looser structure were observed in FSPR. Further, the FSPR group at colonic fermentation time of 48 h showed higher content of acetic acid (1366.88 µg/mL), propionic acid (40.98 µg/mL), and butyric acid (22.71 µg/mL), which were the metabolites produced by gut microbiota using dietary fiber. Meanwhile, the abundance of Bifidobacterium and Lacticaseibacillus in the FSPR group was also improved. These results indicated that FSPR potentially developed functional foods that contributed to colonic health. Full article

(This article belongs to the Special Issue From Plant to Plate: New Trend in Nutritious and Healthy Food)

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18 pages, 4058 KiB

Open AccessArticle

Effects of Slightly Acidic Electrolyzed Water on the Quality of Fresh-Cut Apple

by Qing Gao, Ziyi Yang, Baoliang Bi and Jinsong He

Foods 2023, 12(1), 39; https://doi.org/10.3390/foods12010039 - 22 Dec 2022

Cited by 8 | Viewed by 1484

Abstract

To investigate the effects of a slightly acidic electrolyzed water (SAEW) treatment on the quality of fresh-cut apples during storage, this research used a Box–Behnken design to determine the optimal SAEW treatment conditions. Then, the fresh-cut apple was treated under the optimal condition [...] Read more.

To investigate the effects of a slightly acidic electrolyzed water (SAEW) treatment on the quality of fresh-cut apples during storage, this research used a Box–Behnken design to determine the optimal SAEW treatment conditions. Then, the fresh-cut apple was treated under the optimal condition and subjected to a 13-d storage experiment at 4 °C. For fresh-cut apple treated under the optimal SAEW treatment conditions, the total number of surface colonies was reduced by 2.82 logarithms compared to the control group and the sensory score was 8.73. For the treated fresh-cut apple during storage, the quality of the treated group was significantly greater than the non-treatment group. Thus, the SAEW treatment not only effectively controlled the number of microbes on fresh-cut apple, but also slowed quality deterioration during storage. Full article

(This article belongs to the Special Issue From Plant to Plate: New Trend in Nutritious and Healthy Food)

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16 pages, 1535 KiB

Open AccessArticle

Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids

by Lívia de Lacerda de Oliveira, Lícia Camargo de Orlandin, Lorena Andrade de Aguiar, Valeria Aparecida Vieira Queiroz, Renata Puppin Zandonadi, Raquel Braz Assunção Botelho and Lúcio Flávio de Alencar Figueiredo

Foods 2022, 11(19), 3124; https://doi.org/10.3390/foods11193124 - 08 Oct 2022

Cited by 3 | Viewed by 2353

Abstract

Although whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF) and sorghums with brown (BRS 305 and [...] Read more.

Although whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF) and sorghums with brown (BRS 305 and 1167048), red (BRS 330 and BRS 332), and white (CMSXS 180) pericarp colors. Total phenolic content (TPC), total condensed tannins (TAN), total antioxidant activity (TAA—FRAP and DPPH), resistant starch (RS), cooking properties, texture, and sensory evaluation were carried out in sorghum pasta. The statistical analyses were ANOVA, Tukey and Friedman test, and multiple factorial analyses. Brown sorghum GFPa showed the best results for bioactive compounds (RS (1.8 and 2.9 g/100 g), TPC (69.9 and 42.8 mg/100 g), TAN (16.9 and 9.4 mg proanthocyanidin/100 g), TAA for FRAP (305 and 195 mM Teq/g), and DPPH (8.7 and 9.0 mg/mL)), but also the highest soluble solids loss (8.0 g/100 g) and lower flavor acceptance for BRS 305. BRS 332 was highlighted for its higher flavor acceptance and intermediary phenolics content. The most accepted pasta was obtained with WCF, and the least accepted with the brown BRS 305. Sweetness (SWE), soluble starch (SS), and DPPH were associated with liking. The main negative variables were WG_flavor, brown color, FRAP, sandy surface (SAN), WG_odor, and TAN. Sorghum hybrids of different pericarp colors are feasible for GFPa production, leading to differences in pasta quality. SAN and GRA, associated with disliking in antioxidant-rich GFPa, could be improved by milling process adjustments. Increasing the SS proportion and SWE with flavors can contribute to the balance between liking and nutritional advantages. Full article

(This article belongs to the Special Issue From Plant to Plate: New Trend in Nutritious and Healthy Food)

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22 pages, 3098 KiB

Open AccessArticle

Effects of Different Zn²⁺ Concentrations and High Hydrostatic Pressures (HHP) on Chlorophyll Stability

by Yuwei Hu, Hongnan Sun and Taihua Mu

Foods 2022, 11(14), 2129; https://doi.org/10.3390/foods11142129 - 18 Jul 2022

Cited by 2 | Viewed by 1402

Abstract

This study provides a new idea for improving chlorophyll stability and color quality of green leafy vegetables by Zn²⁺ synergistic HHP. Zn-chlorophyll was prepared with zinc acetate and chlorophyll under HHP treatment. The effects of different zinc acetate concentrations and pressures on [...] Read more.

This study provides a new idea for improving chlorophyll stability and color quality of green leafy vegetables by Zn²⁺ synergistic HHP. Zn-chlorophyll was prepared with zinc acetate and chlorophyll under HHP treatment. The effects of different zinc acetate concentrations and pressures on chlorophyll color, antioxidant activity, Zn²⁺ replacement rate, structure, and thermal stability were analyzed. Results showed with increased zinc acetate concentration and pressure, −a* value, antioxidant activity, and Zn²⁺ replacement rate of samples gradually increased. However, FTIR indicated the structure did not change. HHP fluorescence online analysis showed fluorescence intensity of samples decreased with zinc acetate concentration and pressure increasing. With zinc acetate 10 mg/100 mL and HHP 500 MPa, the highest −a* value (5.19), antioxidant activity (ABTS, DPPH, and FRAP were 37.03 g ACE/100 g, 25.95 g ACE/100 g, 65.43 g TE/100 g DW, respectively), and Zn²⁺ replacement rate (42.34%) were obtained. Thermal stability of Zn-chlorophyll obtained by synergistic effect was improved significantly. Full article

(This article belongs to the Special Issue From Plant to Plate: New Trend in Nutritious and Healthy Food)

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18 pages, 3785 KiB

Open AccessArticle

Nutrition and Sensory Evaluation of Solid-State Fermented Brown Rice Based on Cluster and Principal Component Analysis

by Duqin Zhang, Yanjun Ye, Luyao Wang and Bin Tan

Foods 2022, 11(11), 1560; https://doi.org/10.3390/foods11111560 - 25 May 2022

Cited by 9 | Viewed by 2146

Abstract

Consumption of brown rice (BR) contributes to the implementation of the grain-saving policy and improvement of residents’ nutrient status. However, the undesirable cooking properties, poor palatability, and presence of anti-nutritional factors limit the demand of BR products. To enhance its quality, BR was [...] Read more.

Consumption of brown rice (BR) contributes to the implementation of the grain-saving policy and improvement of residents’ nutrient status. However, the undesirable cooking properties, poor palatability, and presence of anti-nutritional factors limit the demand of BR products. To enhance its quality, BR was solid-state fermented with single and mixed strains of Lb. plantarum, S. cerevisiae, R. oryzae, A. oryzae, and N. sitophila. Effects of solid-state fermentation (SSF) with different strains on the nutrition and sensory characteristics of BR were analyzed by spectroscopic method, chromatography, and sensory assessment. Contents of arabinoxylans, β-glucan, γ-oryzanol, phenolic, and flavonoid were significantly increased by 41.61%, 136.02%, 30.51%, 106.90%, and 65.08% after SSF, respectively (p < 0.05), while the insoluble dietary fiber and phytic acid contents reduced by 42.69% and 55.92%. The brightness and sensory score of BR significantly improved after SSF. Furthermore, cluster analysis (CA) and principal component analysis (PCA) were employed to evaluate BR quality. Three clusters were obtained according to CA, including BR fermented for 30 h and 48 h, BR fermented for 12 h, and the control group. Based on PCA, the best SSF processing technology was BR fermented with Lb. plantarum (0.5%, v/w) and S. cerevisiae (0.5%, v/w) at 28 °C for 48 h (liquid-to-solid ratio 3:10). Full article

(This article belongs to the Special Issue From Plant to Plate: New Trend in Nutritious and Healthy Food)

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Review

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25 pages, 587 KiB

Open AccessReview

Mechanisms and Health Aspects of Food Adulteration: A Comprehensive Review

by Mysha Momtaz, Saniya Yesmin Bubli and Mohidus Samad Khan

Foods 2023, 12(1), 199; https://doi.org/10.3390/foods12010199 - 02 Jan 2023

Cited by 23 | Viewed by 9166

Abstract

Food adulteration refers to the alteration of food quality that takes place deliberately. It includes the addition of ingredients to modify different properties of food products for economic advantage. Color, appearance, taste, weight, volume, and shelf life are such food properties. Substitution of [...] Read more.

Food adulteration refers to the alteration of food quality that takes place deliberately. It includes the addition of ingredients to modify different properties of food products for economic advantage. Color, appearance, taste, weight, volume, and shelf life are such food properties. Substitution of food or its nutritional content is also accomplished to spark the apparent quality. Substitution with species, protein content, fat content, or plant ingredients are major forms of food substitution. Origin misrepresentation of food is often practiced to increase the market demand of food. Organic and synthetic compounds are added to ensure a rapid effect on the human body. Adulterated food products are responsible for mild to severe health impacts as well as financial damage. Diarrhea, nausea, allergic reaction, diabetes, cardiovascular disease, etc., are frequently observed illnesses upon consumption of adulterated food. Some adulterants have shown carcinogenic, clastogenic, and genotoxic properties. This review article discusses different forms of food adulteration. The health impacts also have been documented in brief. Full article

(This article belongs to the Special Issue From Plant to Plate: New Trend in Nutritious and Healthy Food)

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28 pages, 416 KiB

Open AccessReview

Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet

by Israel Hernández-López, Jordi Ortiz-Solà, Cristina Alamprese, Lillian Barros, Oren Shelef, Loai Basheer, Ana Rivera, Maribel Abadias and Ingrid Aguiló-Aguayo

Foods 2022, 11(23), 3858; https://doi.org/10.3390/foods11233858 - 29 Nov 2022

Cited by 9 | Viewed by 2954

Abstract

Legumes and nuts are components of high importance in the diet of many countries, mainly those in the Mediterranean region. They are also very versatile and culturally diverse foods found all over the world, acting as a basic protein source in certain countries. [...] Read more.

Legumes and nuts are components of high importance in the diet of many countries, mainly those in the Mediterranean region. They are also very versatile and culturally diverse foods found all over the world, acting as a basic protein source in certain countries. Their genetic diversity is needed to sustain the food supply and security for humans and livestock, especially because of the current loss of habitats, species, and genetic diversity worldwide, but also because of the ever present need to feed the increasing human population. Even though both legumes and nuts are considered as high-protein food and environmentally friendly crops, developed countries have lower consumption rates when compared to Asia or Africa. With a view to increasing the consumption of legumes and nuts, the objective of this review is to present the advantages on the use of autochthonous varieties from different countries around the world, thus providing a boost to the local market in the area. The consumption of these varieties could be helped by their use in ready-to-eat foods (RTE), which are now on the rise thanks to today’s fast-paced lifestyles and the search for more nutritious and sustainable foods. The versatility of legumes and nuts covers a wide range of possibilities through their use in plant-based dairy analogues, providing alternative-protein and maximal amounts of nutrients and bioactive compounds, potential plant-based flours for bakery and pasta, and added-value traditional RTE meals. For this reason, information about legume and nut nutrition could possibly increase its acceptance with consumers. Full article

(This article belongs to the Special Issue From Plant to Plate: New Trend in Nutritious and Healthy Food)

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