scholarly journals Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 611 ◽  
Author(s):  
Ana Paula Batista ◽  
Alberto Niccolai ◽  
Ivana Bursic ◽  
Isabel Sousa ◽  
Anabela Raymundo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Biochemical Composition ◽  
Arthrospira Platensis ◽  
Bioactive Molecules ◽  
In Vitro Digestibility ◽  
Functional Ingredients ◽  
Snack Foods ◽  
Similar Density ◽  
The Impact

Crackers are widely consumed snack foods and there is an increasing trend in adding functional ingredients to their composition. In the present work, the dried biomasses of four microalgae strains—Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33, and Phaeodactylum tricornutum F&M-M40—were used as a source of proteins, antioxidants, and other bioactive molecules in artisanal wheat crackers. Two incorporation levels were tested: 2% (w/w) and 6% (w/w). The impact of microalgae addition was evaluated in terms of physical properties, biochemical composition, antioxidant activity, in vitro digestibility, and sensory characteristics. Microalgae crackers presented stable color and texture throughout eight weeks of storage. Microalgae crackers were slightly thinner and lighter than the control but presented a similar density in agreement with scanning electron microscope images, indicating that gas retention was not greatly affected by microalgae addition. Regarding biochemical composition, 6% A. platensis and C. vulgaris crackers presented a significantly higher protein content (13.2–13.5%), for which they could be claimed to be a “source of protein” according to the Regulation (EC) No. 1924/2006. A. platensis crackers showed the highest antioxidant activity and attained better sensory analysis scores. T. suecica and P. tricornutum crackers showed high phenolic content and antioxidant activity but attained low sensory scores mainly because of their unattractive fishy off-flavor.

scholarly journals In Vitro Digestibility and Antioxidant Activity of Plant Protein Isolate and Milk Protein Concentrate Blends

Catalysts ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 787
Author(s):  
Mohammadreza Khalesi ◽  
Richard J. FitzGerald
Keyword(s):  
Antioxidant Activity ◽  
Milk Protein ◽  
Plant Protein ◽  
In Vitro Digestibility ◽  
Individual Plant ◽  
Protein Concentrate ◽  
Milk Protein Concentrate ◽  
Protein Isolates ◽  
The Impact

The replacement of animal with plant proteins in human diets has been increasing in recent years. The impact of blending milk protein concentrate (MPC) with protein isolates from soy (SPI), rice (RPI) and pea (PPI) on the in vitro digestibility and antioxidant activity of the resultant blends was investigated. Different plant protein–MPC blends (i.e., SPI–MPC (25:75), RPI–MPC (50:50) and PPI–MPC (25:75)) were analyzed. The lowest protein digestibility corrected amino acid score (PDCAAS) was associated with RPI (0.70), while the blends had PDCAAS values above 1.00 demonstrating the high digestibility of the proteins in the blends studied. An in vitro simulated gastrointestinal digestion was carried out on the samples. The degree of hydrolysis and gel permeation high performance liquid chromatography profiles showed that the SPI–MPC blend was more extensively digested in the gastric phase compared with the two other blends, while the PPI–MPC and RPI–MPC blends were mainly digested during the intestinal phase. The SPI–MPC digested blend had the highest 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity having a half maximal effective concentration (EC50) of 0.10 ± 0.01 mg/mL. The findings show that blends of plant protein with MPC had higher in vitro digestibility and antioxidant activity compared to the individual plant protein isolates.

scholarly journals Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris)

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1368
Author(s):  
Marbie Alpos ◽  
Sze Ying Leong ◽  
Indrawati Oey
Keyword(s):  
Thermal Processing ◽  
Profile Analysis ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Texture Profile ◽  
Black Beans ◽  
Calcium Addition ◽  
The Impact ◽  
Cacl2 Solution

Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.

scholarly journals Identification of A Novel Antibacterial Peptide from Atlantic Mackerel belonging to the GAPDH-Related Antimicrobial Family and Its In Vitro Digestibility

Marine Drugs ◽  
2019 ◽  
Vol 17 (7) ◽  
pp. 413 ◽  
Author(s):  
Clément Offret ◽  
Ismaïl Fliss ◽  
Laurent Bazinet ◽  
André Marette ◽  
Lucie Beaulieu
Keyword(s):  
Antibacterial Activity ◽  
Solid Phase ◽  
Bioactive Molecules ◽  
Peptide Sequence ◽  
In Vitro Digestibility ◽  
Biotechnological Potential ◽  
Minimal Inhibitory Concentrations ◽  
Atlantic Mackerel ◽  
Gram Positive Bacteria

The Atlantic mackerel, Scomber scombrus, is one of the most fished species in the world, but it is still largely used for low-value products, such as bait; mainly for crustacean fishery. This resource could be transformed into products of high value and may offer new opportunities for the discovery of bioactive molecules. Mackerel hydrolysate was investigated to discover antibacterial peptides with biotechnological potential. The proteolytic process generated a hydrolysate composed of 96% proteinaceous compounds with molecular weight lower than 7 kDa. From the whole hydrolysate, antibacterial activity was detected against both Gram-negative and Gram-positive bacteria. After solid phase extraction, purification of the active fraction led to the identification of 4 peptide sequences by mass spectrometry. The peptide sequence N-KVEIVAINDPFIDL-C, called Atlantic Mackerel GAPDH-related peptide (AMGAP), was selected for chemical synthesis to confirm the antibacterial activity and to evaluate its stability through in vitro digestibility. Minimal inhibitory concentrations of AMGAP revealed that Listeria strains were the most sensitive, suggesting potential as food-preservative to prevent bacterial growth. In addition, in vitro digestibility experiments found rapid (after 20 min) and early digestibility (stomach). This study highlights the biotechnological potential of mackerel hydrolysate due to the presence of the antibacterial AMGAP peptide.

Effect of the Drying Temperature on Color, Antioxidant Activity and In Vitro Digestibility of Green Pea ( Pisum sativum L.) Flour

2020 ◽  
Vol 72 (9-10) ◽  
pp. 1900228 ◽  
Author(s):  
Manolo Gonzalez ◽  
Jose Alvarez‐Ramirez ◽  
E. Jaime Vernon‐Carter ◽  
Isabel Reyes ◽  
Lurdes Alvarez‐Poblano
Keyword(s):  
Antioxidant Activity ◽  
Pisum Sativum ◽  
In Vitro Digestibility ◽  
Drying Temperature ◽  
Pisum Sativum L ◽  
Green Pea

Contribution of individual phenolics to antioxidant activity and in vitro digestibility of wild rices (Zizania aquatica L.)

2017 ◽  
Vol 218 ◽  
pp. 107-115 ◽  
Author(s):  
Daniela Sumczynski ◽  
Eva Kotásková ◽  
Jana Orsavová ◽  
Pavel Valášek
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Digestibility ◽  
Zizania Aquatica ◽  
Wild Rices

scholarly journals The Nutritional Value of Non-Traditional Gluten-Free Flakes and Their Antioxidant Activity

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 565
Author(s):  
Kristýna Šťastná ◽  
Martina Mrázková ◽  
Daniela Sumczynski ◽  
Betül Cındık ◽  
Erkan Yalçın
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Sugar Content ◽  
Chenopodium Quinoa ◽  
Biologically Active ◽  
Eragrostis Tef ◽  
Total Phenolic ◽  
Phenolic Antioxidants ◽  
In Vitro Digestibility

Nowadays, there is a growing interest for foods with a lower sugar content and rich in fiber and biologically active substances. The main purpose of this study was to prepare flakes from non-traditional pigmented cereals (Oryza sativa, Chenopodium quinoa, and Eragrostis tef) and to analyze their fibre, sugar, and in vitro digestibility values. Regarding phenolic antioxidants (soluble, soluble conjugated, and insoluble bound fractions), their content and antioxidant activity were measured using spectrophotometry and high performance liquid chromatography (HPLC) methods. Hydrothermally treated grains resulted in flakes with higher total dietary fibre contents (11.1–24.4%), quinoa and teff flakes were rich in maltose (up to 42.0 mg/g). Non-traditional flakes had lower in vitro digestibility, but conversely, they exhibited the highest phenolic contents corresponding with the highest antioxidant activity values (up to 2.33 mg Gallic acid equivalent/g of total phenolic content and 1.59 mg Trolox equivalent/g for 2,2-diphenyl-1-picrylhydrazyl (DPPH) in case of brown teff). Among free phenolics, the main contributors to an antioxidant activity were p-coumaric, o-coumaric, and gallic acids (r > 0.8186); among the soluble conjugated fractions, they were epigallocatechin, epicatechin, caffeic, and vanillic acids (r > 0.5935); while caffeic, protocatechuic, and ferulic acids (r > 0.5751) were the main contributors among the insoluble bound phenolics.

scholarly journals Phytochemical and In-vitro antioxidant activity of polyherbal formulation of medicinal plants

2021 ◽  
Vol 23 (06) ◽  
pp. 170-179
Author(s):  
Dr. Dhana Rangesh Kumar V ◽  
◽  
M. Sharu latha ◽  
Benitta Soosan Thomas ◽  
◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Nigella Sativa ◽  
Scientific Evidence ◽  
Zingiber Officinale ◽  
Natural Antioxidants ◽  
Health Claims ◽  
Bioactive Molecules ◽  
Diverse Range ◽  
Polyherbal Formulation

Herbal plants produce a diverse range of bioactive molecules, making them a rich source of different types of medicines. Thus, proper scientific evidence or assessment has become the criteria for the acceptance of herbal health claims. Plants-based antioxidants are now preferred to synthetic ones because of safety concerns. There is an increasing interest in natural antioxidants e.g. Polyphenols, present in medicinal and dietary plants, which might help prevent oxidative damage. Natural antioxidant increases the antioxidant capacity of plasma and reduces the risk of disease. As such developing a polyhedral formulation will definitely produce a synergistic effect as needed comparable to standard drugs that are available in the market all over the world. The polyherbal formulation, which has a combination of medicinal herbs such as Zingiber officinale (sukku), Nigella sativa (karunjeeragam), Plectranthus amboinicus (karpooravalli), Pipeer cubeba (Vaal melagu), Trigonella foenum graecum (venthayam) powder was tested for its an antioxidant activity phenolic and alkaloid contents in vitro. The purpose of the present study was to investigate the In-vitro antioxidant phenolic and alkaloid content of polyherbal formulation and its application for treating life-threatening diseases such as cancer, cardiac disease, and diabetes mellitus. In this paper, we report the result of such studies in order to orient future investigations towards the finding of new, potent safe, and easily available food antioxidants.

scholarly journals Chemical Profiling of Polysaccharides Present in Peels of Citrus limetta and Bioassay based Screening of in vitro Antioxidant Activities

2020 ◽  
Vol 32 (9) ◽  
pp. 2308-2314
Author(s):  
DIPAN ADHIKARI ◽  
TUHIN GHOSH
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Low Cost ◽  
Standard Procedure ◽  
Bioactive Molecules ◽  
Size Exclusion ◽  
Chemical Compositions ◽  
Antioxidant Power ◽  
Citrus Limetta

In this analyses, the chemical compositions of polysaccharides isolated from the peels of Citrus limetta had been studied and discussed its antioxidant activity of different active fractions. To emphasize the chemical structure of polysaccharides, a rhamnoglucan polysaccharide was identified with probable ester linked phenolic acid. The sugar composition and purification by size exclusion chromatography (SEC) has been presented. The antioxidant capacities of the extracts prepared from Citrus limetta peel powder were determined using well known in vitro systems and standard procedure for ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH•), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonicacid) (ABTS•+), hydroxyl radical (OH•), nitric oxide (NO) assay, total antioxidant activity (TAA) and metal chelation property. The rhamnoglucan (A) present exhibited the highest bioactivity potentiality succeeded by traces of uronic acid and galactan. From the investigation, it could be emphasized that water extracted polysaccharide, which brings forth potent pharmacological activities figures out the importance as alternative natural compounds as to-be-exploited leads for low-cost sources of efficient bioactive molecules with strong antioxidant activities in different pharmaceutical and cosmoceutical formulations.

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