scholarly journals Integration of Oyster and Milky Mushroom Flour to Underutilized Pulses for the Development of Mushroom Analogues

2020 ◽  
pp. 7-15
Author(s):  
T. R. Thirumuruga Ponbhagavathi ◽  
S. Kanchana ◽  
G. Hemalatha ◽  
S. Vellaikumar ◽  
K. Kalpana
Keyword(s):  
Water Solubility ◽  
Antioxidant Properties ◽  
Added Value ◽  
In Vitro Digestibility ◽  
Horse Gram ◽  
Extrusion Processing ◽  
Nutritional Factor ◽  
Feed Moisture ◽  
Protein Rich

Mushrooms are considered to be a healthy food as they are low in fat, high in protein with good biological value and antioxidant properties. Mushrooms also contain appreciable amounts of dietary fiber. But their quality starts deteriorating immediately after the harvest. On the other hand, horse gram and cowpea have limited utilization due to the presence of anti nutritional factor. In order to extend the shelf life of mushrooms with added value and breakdown the limit of utilization of horse gram and cowpea, extrusion processing has been carried out to develop mushroom analogues through the combination of mushrooms with those underutilized pulses. A formulation comprising 50-75% of pulses and 25-50% mushrooms was made up and extruded with feed moisture content of 12%, an extrusion temperature of 120°C and a screw speed of 150 rpm. The developed products had protein content ranging from 23.01 to 24.56% with increased antioxidant and in-vitro- digestibility properties. Addition of mushroom flour increased the Water Absorption Index (WAI) and decreased the Water Solubility Index (WSI). Incorporation of oyster mushroom powder at 25% and 50% along with cowpea and horse gram flour was found most acceptable in terms of texture and other organoleptic attributes. Developed mushroom analogues can act as a novel vegetarian protein rich convenience product in the market to improve nutritional status of the population.

Optimization of the preparation process of mung bean puffed infant rice cereal and evaluation of the structure and digestion characteristics of starch

2020 ◽  
Vol 16 (8) ◽  
Author(s):  
Jiabao Cao ◽  
Baoxin Lu ◽  
Dongjie Zhang ◽  
Longkui Cao ◽  
Xia Wang ◽  
...  
Keyword(s):  
Mung Bean ◽  
Water Solubility ◽  
Raw Materials ◽  
Xrd Analysis ◽  
Particle Structure ◽  
Screw Speed ◽  
Nutrient Analysis ◽  
Shaped Particle ◽  
Feed Moisture

AbstractThe present study was carried out to produce a high quality puffed infant rice cereal from rice and mung bean through extrusion technology. Experiments were designed using 3 independent variables (i. e. 14–18% feed moisture, 400–550 r/min screw speed and 125–175 °C barrel temperature) and 3 response variables (i. e. bulk density, water solubility index and degree of gelatinisation) at five different levels of central composite rotatable design (CCRD). The results of optimization demonstrated that 14% feed moisture, 400 r/min screw speed and 175 °C barrel temperature could generate rice-mungbean extrudates with desirable functional properties. The selected extrudate samples were further examined using scanning electron microscope (SEM), rapid viscosity analyzer (RVA), Fourier transform infrared spectrometer (FTIR), X-ray diffraction (XRD) analysis, in vitro digestibility and fundamental nutrient analysis. Notably, the initial oval-shaped particle structure of starch in the raw materials disappeared, the surface debris and roughness increased, and the density decreased. The time required for the gelatinization of puffed infant rice cereal was the shortest, which was in agreement with the positioning of ready-to-eat weaning food for infants. Moreover, the puffed infant rice cereal displayed higher peak viscosity and breakdown value, smaller retrogradation value and greater top taste value compared to the commercial infant rice cereal. Besides maintaining the initial characteristic peak of starch, the puffed infant rice cereal demonstrated characteristic absorption peaks of COO- in the vicinity of 1546 cm−1 and 1437 cm−1, indicating the formation of carboxylate during extrusion. In addition, the puffed infant rice cereal exhibited firm diffraction peaks at the diffraction angles of 7.4°, 12.5° and 20.5°, indicating that a certain amount of starch changed from type A to type V. Furthermore, the digestive rate of puffed infant rice cereal was higher than that of commercial infant cereal (90.21 versus 86.96%, respectively; p < 0.05). Altogether, our findings reveal that the developed puffed infant rice cereal meets the standards set by the Codex Alimentarius Commission (CAC; 74-1981).

scholarly journals STRUCTURAL, FUNCTIONAL PROPERTIES AND IN VITRO DIGESTIBILIGY OF MAIZE STARCH UNDER HEAT-MOISTURE AND ATMOSPHERIC-COLD PLASMA TREATMENTS

2018 ◽  
Vol 56 (6) ◽  
pp. 671 ◽  
Author(s):  
Linh Thùy Nguyễn ◽  
Sơn Khánh Trịnh
Keyword(s):  
Water Solubility ◽  
Argon Plasma ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Maize Starch ◽  
Raw Starch ◽  
Plasma Treatments ◽  
Water Absorbance ◽  
Swelling Factor

Maize starch is one of an important material which widely using in food applications and other industries. However, natural properties of raw starch can not be suitable for processed foods. So, the modification of starch is very important. In this study, heat-moisture and atmospheric cold argon-plasma treatments were applied in maize starch; then, structural, fuctional properties and digestibility of modified starch was investigated. Raw starch was heated at 20, 25 and 30% of moisture content. Subsequently, sample was treated under argon-plasma environment at fixed paramentes (137,5 V; 1.0 A for 10 min). Sample was investigated degree of cross-linking, degree of relative crystallinity (DRC), degree of hydrolysis using alpha-amylase, in vitro digestibility, changes in the hydration properties such as water absorbance index, swelling factor and water solubility index. Results show that degree of cross-linking, DRC, resistant starch of samples significantly increase under heat-moisture and plasma treatments; especially, sample of 20% heat-moisture contains 3-folded to 10-folded increase comparing to raw starch base on with or without pre-boiling process. Furthermore, water absorbance index and swelling factor decrease but water solubility index increase under plasma treatment.

Effect of the house cricket (Acheta domesticus) inclusion and process temperature on extrudate snack properties

2021 ◽  
pp. 1-14
Author(s):  
L. Ribeiro ◽  
L.M. Cunha ◽  
P. García-Segovia ◽  
J. Martínez-Monzó ◽  
M. Igual
Keyword(s):  
Protein Content ◽  
Water Solubility ◽  
Good Alternative ◽  
Physicochemical Characteristics ◽  
Acheta Domesticus ◽  
In Vitro Digestibility ◽  
Efficient Technology ◽  
House Cricket ◽  
Extruded Snacks

The demand for healthy, satiating, and convenient products is growing, with ready-to-eat expanded snacks being the preferred. These are produced made by extrusion, which is a versatile and efficient technology, with an immense potential to develop new food products. In addition to satisfy consumer requests, it is interesting to add alternative protein sources to these products, such as insects that have nutritional benefits and ecological advantages. The aim of this work is to evaluate the effect of extrusion temperature and enrichment with house cricket (Acheta domesticus) on properties of extruded snacks. Extrudates were produced with a single-screw extruder at two barrel temperatures (165 and 175 °C), formulated with corn flour and house cricket powder in mass ratios, 100:0, 95:5, 90:10, and 85:15. Water content, water activity, expansion, porosity, water absorption, water solubility indices; swelling index and hygroscopicity; colour, texture, protein content, in vitro digestibility, and protein bioaccessibility were measured. The results suggest that incorporating edible insects in extruded snacks can be a good alternative to the snacks on the market, since they maintain the appropriate physicochemical characteristics, especially when formulated at low temperatures. Further, they improve the protein content, with the recommended percentage use of 5 and 10% of house cricket, for the formulation of snacks with extrusion at 165 °C.

Effect of extrusion processing on the microstructure and in vitro digestibility of broken rice

LWT ◽  
2020 ◽  
Vol 119 ◽  
pp. 108835 ◽  
Author(s):  
Wenhan Yang ◽  
Yuxue Zheng ◽  
Weixuan Sun ◽  
Shiguo Chen ◽  
Donghong Liu ◽  
...  
Keyword(s):  
In Vitro Digestibility ◽  
Extrusion Processing ◽  
Broken Rice

scholarly journals Melt-Processed Bioactive EVOH Films Incorporated with Ferulic Acid

Polymers ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 68
Author(s):  
Alejandro Aragón-Gutiérrez ◽  
Estela Rosa ◽  
Miriam Gallur ◽  
Daniel López ◽  
Pilar Hernández-Muñoz ◽  
...  
Keyword(s):  
Ferulic Acid ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Bioactive Compound ◽  
Barrier Properties ◽  
Melt Processing ◽  
Ethylene Vinyl Alcohol ◽  
Transparent Films ◽  
Extrusion Processing

In this work, antimicrobial and antioxidant films based on ethylene vinyl alcohol (EVOH) copolymer containing low amounts of ferulic acid (FA) were successfully developed by melt extrusion. Optically transparent films were obtained, and the presence of FA provided some UV blocking effect. The characterization of the thermal and barrier properties of the developed films showed that the addition of FA improved the thermal stability, decreased the glass transition temperature (Tg) and increased the water vapor and oxygen transmission rates when ferulic acid was loaded above 0.5 wt.%, associated with its plasticizing effect. Mechanical characterization confirmed the plasticizing effect by an increase in the elongation at break values while no significant differences were observed in Young’s modulus and tensile strength. Significant antioxidant activity of all active films exposed to two food simulants, 10% ethanol and 95% ethanol, was also confirmed using the 2,2-diphenyl-1-pricylhydrazyl (DPPH) free radical scavenging method, indicating that FA conserved its well-known antioxidant properties after melt-processing. Finally, EVOH-FA samples presented antibacterial activity in vitro against Escherichia coli and Staphylococcus aureus, thus showing the potential of ferulic acid as bioactive compound to be used in extrusion processing for active packaging applications.

scholarly journals Bioactive Bioflavonoids from Platonia insignis (Bacuri) Residues as Added Value Compounds

2021 ◽  
Author(s):  
Dayane Ribeiro ◽  
Helena Russo ◽  
Karina Fraige ◽  
Maria Zeraik ◽  
Cláudio Nogueira ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Solid Phase ◽  
Biological Activities ◽  
Drug Carrier ◽  
Antioxidant Properties ◽  
Added Value ◽  
Main Compound ◽  
Anti Inflammatory

Platonia insignis fruit, popularly known as bacuri, is traditionally used in folk medicine for its anti-inflammatory and antioxidant properties. Therefore, this study determined the chemical composition and biological activities of the bacuri’s shell and seeds extracts, considered residues from its consumption and industrial uses. Four biflavonoids (GB-2a, GB-1a, morelloflavone, and volkensiflavone) were identified in the extracts by high-performance liquid chromatography-diode array detection (HPLC-DAD), liquid chromatography tandem mass spectrometry (LC-MS/MS), and liquid chromatography-solid phase extraction-nuclear magnetic resonance (LC-SPE-NMR) techniques. Morelloflavone was identified as the main compound in the shell ethyl acetate extract, being responsible for the high in vitro antioxidant (50% effective concentration (EC50) ranging from 8.0-10.5 µg mL−1 in different protocols), anti-glycant (80%), and moderate inhibition of nitric oxide (1.56 µg mL−1 for > 90% cell viability) activities. This extract showed promising in vivo anti-inflammatory activity evaluated through the paw edema protocol after its incorporation into a liquid-crystalline drug carrier system, reducing the edema by up to 31%. The results demonstrated the potential of the fruit for the development of drugs of natural origin and corroborated to add economic value to these discarded residues.

Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten

2013 ◽  
Vol 141 (3) ◽  
pp. 2772-2778 ◽  
Author(s):  
Chaoying Qiu ◽  
Weizheng Sun ◽  
Chun Cui ◽  
Mouming Zhao
Keyword(s):  
Citric Acid ◽  
Wheat Gluten ◽  
Antioxidant Properties ◽  
In Vitro Digestibility

scholarly journals Curcumin In Situ Gelling Polymeric Insert with Enhanced Ocular Performance

Pharmaceutics ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 1158
Author(s):  
Hamdy Abdelkader ◽  
David Wertheim ◽  
Barbara Pierscionek ◽  
Raid G. Alany
Keyword(s):  
Ocular Surface ◽  
Water Solubility ◽  
Molecular Form ◽  
Antioxidant Properties ◽  
In Vitro Release ◽  
Duration Of Action ◽  
Corneal Permeability ◽  
In Situ Gelling

The search for an ocular drug delivery system that could provide long-acting effects without a detriment to the anatomy and physiology of the eye remains a challenge. Polyphenolic compounds (curcumin in particular) have recently gained popularity due to their powerful antioxidant properties; yet curcumin suffers poor stability and water solubility. A conventional eye drop formulation of curcumin in the form of a suspension is likely to suffer a short duration of action requiring multiple instillations. On the other hand, polymeric in-situ gelling inserts offer the prospect of overcoming these limitations. The aim of this study was to prepare, characterize and evaluate in vivo, polymeric, in-situ gelling and mucoadhesive inserts for ocular surface delivery of curcumin. Different types and ratios of biocompatible polymers (HPMC, CMC, PL 127 and PVA) and three plasticizers along with the solvent casting method were adopted to prepare curcumin inserts. The inserts were investigated for their physicochemical characteristics, applicability, and suitability of use for potential placement on the ocular surface. The prepared inserts revealed that curcumin was mainly dispersed in the molecular form. Insert surfaces remained smooth and uniform without cracks appearing during preparation and thereafter. Improved mechanical and mucoadhesive properties, enhanced in vitro release (7.5- to 9-fold increases in RRT300 min) and transcorneal permeation (5.4- to 8.86-fold increases in Papp) of curcumin was achieved by selected in-situ gelling inserts compared to a control curcumin suspension. The developed inserts demonstrated acceptable ocular tolerability, enhanced corneal permeability, and sustained release of curcumin along with retention of insert formulation F7 on the ocular surface for at least two-hours. This insert provides a viable alternative to conventional eye drop formulations of curcumin.

Effects of particle size on structural, physicochemical, and functional properties of potato residue from starch isolation and quality characteristics of residue-based starch noodles

2020 ◽  
pp. 108201322095460
Author(s):  
Md. Hasan Waliullah ◽  
Taihua Mu ◽  
Mengmei Ma ◽  
Jingwang Chen
Keyword(s):  
Particle Size ◽  
Adsorption Capacity ◽  
Functional Properties ◽  
Ultrafine Particles ◽  
Water Solubility ◽  
In Vitro Digestibility ◽  
Particle Sizes ◽  
Water Holding ◽  
Physicochemical And Functional Properties

The structural, physicochemical, and functional properties of potato residue with different mesh sizes (<180 µm, <150 µm, <106 µm, <75 µm, ultrafine) obtained from starch isolation were investigated, and its effects on the shear strength, tensile strength, cooking time, and in vitro digestibility of 5% potato residue-based starch noodles were further compared. The results showed that the protein, ash, dietary fiber, water holding capacity, and water solubility of fractionated potato residue were decreased with decreasing particle size, while the starch, fat, polyphenols, and α-amylase activity inhibition ratio were increased. Ultrafine particles exhibited the highest phenolic content (2.26 mg chlorogenic acid equivalent/g), glucose adsorption capacity (7.03 mmol/g), cholesterol adsorption capacity (16.54%), and better performance on starch noodles formulation. However, oil holding capacity and microstructure did not show any significant differences. Therefore, potato residues with desired particle sizes could be successfully used to develop fiber-enriched food products for reducing food waste.

EFFECT OF PROCESSING METHODS ON THE IN VITRO DIGESTIBILITY OF SODIUM HYDROXIDE TREATED ROUGHAGES

1970 ◽  
Vol 50 (3) ◽  
pp. 657-662 ◽  
Author(s):  
B. G. OLOLADE ◽  
D. N. MOWAT ◽  
J. E. WINCH
Keyword(s):  
Sodium Hydroxide ◽  
Dry Matter ◽  
Water Solubility ◽  
Lignin Content ◽  
Barley Straw ◽  
In Vitro Digestibility ◽  
Acid Detergent Fiber ◽  
Dry Matter Digestibility ◽  
Naoh Treatment

The response of roughages to sodium hydroxide (NaOH) treatment varied with type of roughage. Treatment with NaOH at 23 C for 24 hr increased in vitro dry matter digestibility (IVDMD) by 8,5, 39.6 and 21.5 percentage units for alfalfa stem, barley straw and corn stover, respectively. Increased IVDMD values were brought about, in part, by increased water solubility and decreased cell wall constituents. No significant changes occurred in acid detergent fiber, cellulose or lignin content. The IVDMD values of barley straw ranged from 38% at 0% NaOH to 81% with 12% NaOH at 130 C. At all temperatures and durations, IVDMD increased with increase in concentration of NaOH up to the 8% level. Above 8% NaOH, no further increase in IVDMD occurred. Temperature affected the rate as well as the extent of the response to NaOH. Treatments at 100 C for 90 min resulted in IVDMD values approximately 10 percentage units higher than at 23 C for 24 hr.

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