Journal of Food Science and Technology

Marboh, Vegonia; Mahanta, Charu Lata

doi: 10.1007/s13197-020-04344-2pmid: 32903822

This study aimed to assess the nutritional and antioxidant properties of sohphlang (Flemingia vestita), a tuber that is traditionally consumed in raw form in Meghalaya, a North-Eastern state of India. Cultivated sohphlang (CS) and market sohphlang (MS) flours were analysed for nutrient composition. The extracts of the flours from conventional-assisted-extraction (CAE), microwave-assisted-extraction (MAE) and ultrasound-assisted-extraction (UAE) were analysed for total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activities (AA). CS flour exhibited good nutritional properties, TPC, TFC and AA than MS flour. Furthermore, MAE gave better extraction efficiency than UAE and CAE. HPLC results showed genistein as the predominant compound among the phenolic compounds identified that is comparable with soybean. Thus, tuber sohphlang that is eaten in raw form can serve as a versatile source of food and nutritional security to the people. The tuber also offers scope for exploiting its health benefitting functional ingredients.

Subramani, Thirukkumar; Ganapathyswamy, Hemalatha

doi: 10.1007/s13197-020-04360-2pmid: 32903987

Encapsulation in packaging of food ingredients is of great interest at micro and nano levels. It is a distinct process leading to the entrapping of one substance within another material. Lipid oriented encapsulation methods are currently considered as a superior choice for encapsulation of sensitive ingredients, focusing on foods and dietary supplements of hydrophobic and hydrophilic molecules along with bioactive compounds, food ingredients supplementary systems for therapeutic purpose. Liposome and nanoliposome techniques have been widely used in food industry in nutrient enrichment and supplements. It enhances the sensory attributes and shelf life of the food product and serves as an alternative to micro encapsulation. These lipid and water oriented systems have distinguished advantages and provide higher surface area in food processing, which increases product solubility, bioavailability and permits accurate targeting of the encapsulated material to a greater extent in food and nutraceutical production. This review article focuses on nanoliposome, its preparation techniques, advantages and application of nanoliposome in food and nutraceutical process.

Ahad, Tehmeena; Gull, Amir; Nissar, Jasia; Masoodi, Lubna; Rather, A. H.

doi: 10.1007/s13197-020-04387-5pmid: 32904030

The effect of antioxidants, temperature, packaging materials and storage periods was investigated in medium shelled walnut kernels (Hamdan) variety. The kernels were mechanically dried (40 °C), standardized and treated with butylated hydroxylanisole and butylated hydroxytoluene in combination at concentrations (0.015%) each. Then packed in laminates under vacuum and high density polyethylene non vacuum packaging materials and stored under ambient and refrigerated temperature conditions (4 °C) for a period of 9 months. All tested extracts possessed appreciable antioxidant potential. The bioactive compounds were identified by using chromatographic techniques (GC–MS and LC–MS). Before storage dried kernels exhibited high values of total phenols (31.23 mgGAE/gm), DPPH (215.13 µmol TAEg−1) and low value of non enzymatic browning (0.63 OD). Walnuts packed in laminates under vacuum and refrigerated conditions exhibited higher values of total phenols, total flavonoids, DPPH and subsequently lower change in non-enzymatic browning reactions throughout the experiment. After 90 days of storage maximum loss in total phenols and DPPH value and highest value of non enzymatic browning was observed in high density polyethylene non vacuum packaging materials under ambient temperature. The major phenolic components identified by GC/MS and LC/MS analysis were linoleic acid, oleic acid, hexadecanoic acid, epicatechin, quercetin, epicatechin and ellagic acid respectively. This study validates the antioxidant potential of the walnut kernels and the positive relationship between total phenolic content, total flavonoids and antioxidant activity.

Yannam, Sudheer Kumar; Patras, Ankit; Pendyala, Brahmaiah; Vergne, Matt; Ravi, Ramasamy; Gopisetty, Vybhav Vipul Sudhir; Sasges, Michael

doi: 10.1007/s13197-020-04388-4pmid: 32903965

The impact of ultraviolet light (UV-C) irradiation on oxidative enzymes [Polyphenol oxidase (PPO) and Peroxidase (POD)], free essential amino acids and sensory profile of coconut water were investigated. PPO and POD activities were lost to 94 and 93%, respectively of its original value at fluence level of 400 mJ/cm2. Inactivation kinetics of both enzymes were fitted to nonlinear Weibull model with an increase in UV dosage with a high coefficient of determination (R2 > 0.97) and low root mean square error (RMSE < 0.06). No significant change was observed in all essential amino acids (p > 0.05) after UV-C treatment up to maximum delivered fluence of 400 mJ/cm2. Sensory attributes of coconut water up to a treated UV-C fluence level of 200 mJ/cm2 were well retained in terms of chosen descriptors (p > 0.05). This study allow to further investigate the development of UV-C light technology for inhibition of spoilage enzymes and prolonged shelf-life of low acid beverages.

Negu, Abiyot; Zegeye, Adamu; Astatkie, Tessema

doi: 10.1007/s13197-020-04389-3pmid: 32903977

Cookies are one of the best-known quick snack products. However, the main ingredients used in many countries are wheat and a few cereal seeds. This study was conducted to evaluate the nutritional (chemical composition, physical properties, mineral, and phytochemical) and sensory attributes of cookies produced from wheat alone, and three blends of wheat, fenugreek and oat generated after running a d-optimal design mixture experiment (85:5:10%, 70:10:20%, and 55:15:30%), and when baked at three different temperatures (150, 175, and 200 °C). The results indicated that the cookies made from wheat flour supplemented with fenugreek and oat flours had significantly higher protein, fat, crude fiber and energy contents, but lower carbohydrate content. The anti-nutrient contents (phytic acid and condensed tannin) of fenugreek and oat supplemented cookies increased moderately. The mineral content (Ca, Mg, Fe and Zn) of cookies enriched with fenugreek and oat was also improved. The effect of baking temperature on the different response variables varied, and all in all, 175 °C was an acceptable compromise. The study showed that cookies made from 70% wheat, 10% fenugreek, and 20% oat and baked at 175 °C have the best nutritional content and acceptable sensory attributes.

Rahman, Md Mahfuzur; Simsek, Senay

doi: 10.1007/s13197-020-04390-wpmid: 32903984

There is growing interest in the application of natural ingredients to replace chemical dough improvers in bread formulations in order to meet consumer demands of clean label products. The goal of this study was to evaluate the dough quality and baking quality of hard red spring (HRS) wheat flour blends to replace commercial dough improvers. Hard red winter (HRW) wheat flour is commonly used in bread and diner roll formulations. In this study, doughs were prepared by adding 10%, 20%, 30%, and 40% of HRS wheat flour to HRW wheat base-flour to compare the dough quality and baking quality relative to different levels of commercial improvers. Additional to commercial HRS flour, two commonly grown HRS wheat varieties (Glenn and Linkert) were included in the study. All of the HRS wheat flour blends had significantly (p < 0.05) higher farinograph stability and extensograph resistance at 135 min than doughs containing most of the commercial additives. Bread flour with 40% Glenn and 40% Linkert showed the highest loaf volumes of 920 cm3 and 950 cm3, respectively with the firmness of 1553.50 and 1525.50 mN, respectively. Baking quality of HRS wheat flour blends also showed significant (p < 0.05) correlation with dough rheology but commercial additives did not have the correlations. Therefore, HRS wheat flour may be used as a replacement for dough improvers, as it had better dough and bread properties compared to commercial additives and provides a great alternative for “clean-label” bread products.

Djuardi, Anwika Utami Putri; Yuliana, Nancy Dewi; Ogawa, Masahiro; Akazawa, Takashi; Suhartono, Maggy Thenawidjaja

doi: 10.1007/s13197-020-04391-9pmid: 32903955

Functional properties of proteins, such as emulsification, foam formation and antioxidant activity, can be improved by conjugating the proteins with phenolic substances. We reported here changes in the structural, physicochemical and functional properties of Soy Protein Isolate (SPI) after conjugation with phenolic substances in the green tea and black tea extracts. Conjugation of SPI with tea extracts were conducted using alkaline treatment (pH 9.0) followed by air exposure. The results showed that conjugation of SPI increased the protein molecular size and decreased the protein hydrophobicity. The hydrophobic decreasing effect by the treatment was larger with the black tea extract than by green tea extract. SPI-tea polyphenol conjugates significantly (p < 0.05) increased the emulsifying ability of SPI up to 43% and the emulsifying stability of SPI up to 59%. SPI-tea polyphenol conjugates which was prepared using 0.75% (w/w SPI) green tea polyphenol extract showed the best emulsifying properties with strong repulsion forces between the droplets, smaller emulsion droplet size and lower polydispersity index of droplets size distribution. Although the conjugation product is still inferior to egg lecithin in emulsion stability, antioxidant activity of SPI was significantly (p < 0.05) improved in a concentration dependant manner. SPI-black tea polyphenol conjugates showed greater antioxidant activity than SPI-green tea polyphenol conjugate. The present study shows the feasibility and benefits of the use of SPI-tea polyphenol conjugates as a food emulsifier.

Khushbu, S.; Sunil, C. K.

doi: 10.1007/s13197-020-04392-8pmid: 32903912

Shallot flour was prepared and sieved into three different particle sizes of < 180 μm (sample A), 180 μm (sample B) and 250 μm (sample C). Effect of concentration [0.5%, 1.0%, 1.5% and 2.0% (w/w)], temperature (20, 30, 40, 60 and 80 °C), pH (4, 7 and 10) and freezing (− 20 °C) on rheological properties of shallot flour were studied at increasing shear of 0.1–100 s−1. Effect of dynamic change in temperature (15–95 °C) was also measured at constant shear rate of 50 s−1. Power law (Eq. 2) model with coefficient of determination (R2) above 0.90, well described the rheological behavior of the shallot flour as a shear thinning, non-Newtonian fluid at different concentration, temperature and pH. All the samples had n values below 1 and increase in viscosity or consistency index (k) value with increase in concentration of the sample was observed, while inverse relation was observed when temperature was increased. All samples showed increase in k value when the pH of the dispersion was varied from acidic to alkaline condition. Viscosity of samples were found unaffected even after freezing in freeze–thaw cycle. These data show sample A to be most suitable for their application as thickener, having highest k value. The obtained research provides information for utilization of shallot as a thickener in various food industries.

Babarinde, G. O.; Adeyanju, J. A.; Ogunleye, K. Y.; Adegbola, G. M.; Ebun, A. A.; Wadele, D.

doi: 10.1007/s13197-020-04393-7pmid: 32903969

The promotion and enrichment of underutilized cereal based foods with legumes and oilseeds are receiving considerable attention in order to reduce the menace of protein and micronutrients malnutrition. This research therefore investigated the quality of flour produced from fonio (Digitaria iburua) and pigeon pea (Cajanus cajan) blend. Fonio and pigeon pea flour blends (100:0, 95:5, 90:10, 85:15 and 80:20 of fonio to pigeon pea) were analyzed for proximate, vitamin, mineral elements and amino acids. The flour blend with highest level of fiber, protein, ash and some essential amino acids (80:20 fonio to pigeon pea) and 100% fonio were developed into breakfast food and sensory attributes such as colour, taste, flavour and overall acceptability were evaluated. The results obtained were moisture (6.74–7.78%), protein (12.19–24.85%), fat (0.98–1.25%), crude fibre (1.03–1.20%), ash (0.58–1.03%), carbohydrates (63.69–77.77%) and energy (363.09–371.53 kcal/100 g). Eighteen amino acids comprising essential and non essential amino acids were identified in the flour samples. The essential amino acids were phenylalanine, histidine, isoleucine, leucine, lysine, methionine, threonine, tryptophan and valine. Vitamins identified in the samples were A, B1, B2, B5, B6, B9, C, D, E and K. Significant amount of mineral elements were also recorded. The result of this study revealed that substitution of fonio grain with pigeon pea increased the protein, ash, some amino acids and vitamins of the flour blends. Sensory evaluation of all the attributes of the breakfast food ranked above like-moderately on the 9-point hedonic scale. The flour mixes can be used in the production of breakfast food.

Soto-Maldonado, Carmen; Concha-Olmos, Jacqueline; Zúñiga-Hansen, María Elvira

doi: 10.1007/s13197-020-04394-6pmid: 32903937

Banana are the most consumed fruit worldwide, due to their good flavour and nutritional characteristics; however, when the banana is very or over ripe, the acceptability by the consumer decreases, and in many cases the fruit must be discarded. An alternative to consume these fruits and revalue these discards is their use as a food ingredient. The presence of bioactive compounds gives added value to this type of ingredients; therefore, using methods, such as enzymatic treatment, that increase their presence is of great interest. In this work a commercial pectinase (Viscozyme L) was applied in a flour produced from whole overripe banana; then, the treated flour was used to elaborate a baked product. The aim of this work was to evaluate the effect of the incorporation of an enzymatic treated overripe banana (Musa cavendishii) flour in the sensory evaluation of muffins and, to stablish if the consumption of this food produce an effect on glycaemic response against a control food. The enzyme application produces an increment of 52% of antioxidant activity with a value of 12,791.6 μmolTE/100 g, and a presence of 4.5% RS instead 3.5% in non-treated flour. The sensory evaluation study was conducted with 4 products, using an untrained panel; selecting a muffin with 50% of wheat flour replaced with the banana treated one. This one contains 9.49% of dietary fibre. The glycaemic response study was conducted with 20 healthy volunteers, using as control a 100% wheat flour product, non-observing significant differences between both products. This work contributes to the knowledge about the potential use of a food discard as an ingredient of a food of massive consumption.