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Li, Min; Luo, Jing; Zhang, Ying; Zhang, Ke; Guan, Zhi Qiang; Ling, Chang Ming
doi: 10.1002/fsn3.2686pmid: 35311168
Tilapia is an economically important fish worldwide, but its quality is affected by storage practices. To improve the quality of tilapia fillets during frozen storage, we examined the effect of pretreatment with various combinations of different concentrations of trehalose, potassium bicarbonate, and chitosan. Following pretreatment, we analyzed the tilapia fillets using quality indicators, including soaking weight gain, coating weight gain, water‐holding capacity, thawing loss, pH, Ca2+‐ATPase activity, and texture characteristics. Water distribution was analyzed using low‐field nuclear magnetic resonance and the optimal combination of water‐retaining agents was obtained using an L8(27) orthogonal experiment. The results showed that trehalose, potassium bicarbonate, and chitosan improved fillet quality at pretreatment concentrations of 5%–8%, 1.0%, and 0.5%, respectively. The optimal combination was 4% trehalose plus 1.2% potassium bicarbonate plus 0.2% chitosan. The Ca2+‐ATPase activity and mastication property of the frozen fillets that were pretreated with the optimized formulation were 1.39 μmol Pi/mg protein·h and 8.55 mJ, respectively, which were 43.3% and 80.0% greater, respectively, than that of the control group. Using a suitable concentration and combination of water‐retaining agents cannot only lock‐in the internal water content of frozen tilapia fillets but also improve their quality during frozen storage. These results can inform practical storage practices of similar aquatic products.
Bikila, Adugna Mosissa; Tola, Yetenayet Bekele; Esho, Tarekegn Berhanu; Forsido, Sirawdink Fikreyesus; Mijena, Desta Fekadu
doi: 10.1002/fsn3.2687pmid: 35282013
Anchote (Coccinia abyssinica (Lam.) Cogn.) is an indigenous tuber crop produced in southwest part of Ethiopia. As an indigenous and underutilized tuber, limited scientific information is available about the characteristics of dried anchote powder. In this study, attempts were made to investigate the starch composition and functional properties of flours produced from the raw and pretreated tuber dried at different temperatures (60, 80, and 100°C). The results showed that both pretreatment and drying temperature significantly (p < .05) affected the amylose/amylopectin ratio, pH, total soluble solids (TSS), water absorption capacity (WAC), oil absorption capacity (OAC), water absorption index (WAI), water solubility index (WSI), swelling power (SP), total polyphenols content (TPC), and total flavonoid content (TFC). The treatment combinations result in varied ranges of pH (5.70–6.47), TSS (5.37–10.8 °Brix), WAC (2.42–4.21 g/g), OAC (0.94–1.44 g/g), WAI (3.40–5.42 g/g), WSI (11.40%–20.37%), SP (4.56–7.20 g/g), foaming capacity (FC) (3.31%–33.33%), foam stability (FS) (1.89%–20.00%), amylose content (AC) (14.18%–36.11% ), TPC (0.22–0.80 mg GAE/g), and TFC content (0.12–0.44 mg CE/g). The blanched and boiled anchote flours dried at relatively lower drying temperature exhibited better WAC, SP, and WAI than the raw. Considering the determined parameters, the flour from the tuber can be used as an ingredient in different food formulations.
Ahmadi, Fahimeh; Aghajani, Narjes; Gohari Ardabili, Ashraf
doi: 10.1002/fsn3.2688pmid: 35311177
Today, the demand for functional products has increased. Apricot kernel is an important source of protein, oil, and fiber and has high antioxidant and antimicrobial properties. In this study, the effect of adding different levels (15% and 30%) of apricot kernel flour (AKF) to the cupcake formulation on the physicochemical, textural, and sensory attributes of the produced cupcake during 14 days of storage was investigated and optimized by the response surface methodology (RSM) to find the optimum cupcake production with respect to maintaining the quality attributes of produced cake during storage period compared with control sample. The results showed that increasing AKF significantly increased the consistency and apparent viscosity of the dough, as well as the volume, height, and percentage of cake baking loss, but the moisture content and hardness of the cake did not show a significant difference compared with the control sample. Also, the crust and crumb color of the samples containing AKF were significantly lighter than the control sample. The results of optimization process showed that addition up to 30% AKF improved the sensory properties such as the crust and crumb color, texture, porosity, aroma, taste, and overall acceptance compared with the control sample. Samples containing 30% AKF were selected as the best formulation by panelists.
Zhang, Kangyi; Zhao, Di; Ma, Xiaojing; Guo, Dongxu; Tong, Xiaofeng; Zhang, Yun; Qu, Lingbo
doi: 10.1002/fsn3.2692pmid: 35282008
The physicochemical properties of starch acetates with an equal degree of substitution prepared from pea, corn, and wheat starch and their effects on frozen cooked noodle (FCN) quality were investigated. The result showed that the three kinds of starch acetates had different effects on the quality of FCN due to their different blue values, freeze‐thaw stability, and crystalline morphology analyzed by XRD (p < .05). The FCN with the addition of 20% CAS exhibited slow deterioration of textural properties during holding for 30 min. The analysis of the changes in the content of free SH group and glutenin macropolymer (GMP) demonstrated that the addition of CAS promoted protein disulfide cross‐linking and decreased protein mobility during holding. Fourier transform infrared spectroscopy (FT‐IR) revealed that FCN with the addition of CAS had low decrement in α‐helix and β‐sheet during holding, indicating that starch acetates contributed to the maintenance of the gluten network structure.
Meng, Hongwei; Xu, Chong; Wu, Meiying; Feng, Ying
doi: 10.1002/fsn3.2693pmid: 35282011
The effects of 10%–30% of wheat flour substitution with potato flour (PF) and sweet potato flour (SPF) on the flour and dough properties, the total polyphenol (TPC), and carotenoid contents (TCC) of bread, as well as their correlation with bread texture and starch digestibility, were investigated. With PF and SPF addition, the peak, breakdown, and setback viscosity of the flour decreased. The addition of PF and SPF reduced the dough formation and stabilization duration, as well as the hardness of the bread. The specific volume of the bread depended on the addition amount of PF and SPF. When the addition of PF and SPF was 15%, the bread had the lowest hardness and highest specific volume. The TPC and TCC in the bread depended on the added flour variety, and negatively influenced specific volume and positively influenced the content of resistant starch (RS).
Iftikhar, Neelam; Hussain, Abdullah Ijaz; Chatha, Shahzad Ali Shahid; Sultana, Nazia; Rathore, Hassaan Anwer
doi: 10.1002/fsn3.2695pmid: 35311163
Hibiscus rosa‐sinensis and Zingiber officinalis teas are traditionally used for the therapies of various diseases, including obesity. The present research work was planned to appraise the potential of polyphenol‐rich extracts of selected herbal plants in obesity and related biochemical parameters of high‐fat–sugar diet‐induced obese rats. Three herbal teas were prepared from Hibiscus rosa‐sinensis flowers and Zingiber officinalis rhizomes and their mixture (3:1, respectively). Total phenolic contents (TPC) of Hibiscus rosa‐sinensis and Zingiber officinalis extracts were found to be 5.82 and 1.45 mg/g of dry plant material, measured as GAE, while total flavonoid contents (TFC) were 9.17 and 1.95 mg/g of dry plant material, measured as CE, respectively. Two doses (250 and 500 mg/kg BW) of each tea were administered and body weight, BMI, kidney, liver, and atherogenic indices, TC, TG, HDL, LDL, VLDL, BT, AST, ALT, AP, SC, MDA, SOD, GSH, and TAC of rats groups were measured. Data showed that higher doses of Hibiscus rosa‐sinensis significantly reduced the rat's BMI (0.50 g/cm2) in comparison with the high‐fat–sugar diet group (0.79 g/cm2). All treatment groups, especially H‐500 group, showed a significant decrease in the elevated kidney and liver weights and atherogenic index in comparison with HFSDC groups. Higher doses of Hibiscus rosa‐sinensis significantly decreased the levels of AST, ALT, AP, and SC in comparison with the HFSDC group. A significant decrease in the levels of serum TC, TG, LDL, and VLDL was observed in all the treatment groups in comparison with the HFSDC group. Furthermore, all the teas, especially higher doses of Hibiscus rosa‐sinensis, prevented the alterations in MDA, SOD, and GSH levels of experimental groups, thus showing the potential against oxidative stress. It can be concluded from these results that Hibiscus rosa‐sinensis teas exhibited strong protective effects against obesity and oxidative stress, especially at higher doses.
Guo, Juanjuan; Zhu, Siliang; Chen, Hongbin; Zheng, Zongping; Pang, Jie
doi: 10.1002/fsn3.2696pmid: 35282006
In order to promote the extraction of biological calcium from fish bone, ultrasonication was used to process micrometer‐scale fish bone particles (MFPs) and investigate the mechanism of action in relation to bone structure. With ultrasonication treatment (300 W, 60°C, 2 h), the content of calcium release increased by 25.6%. Calcium release reached 94.0% of total calcium after 24‐h treatment. The surface of the MFPs was significantly damaged by ultrasound‐induced cavitation, resulting in holes and separation of the layered structure. X‐ray diffraction (XRD) and Fourier transform infrared (FT‐IR) analysis demonstrated that the crystalline structure of hydroxyapatite was disrupted, the triple helical structure of mineralized collagen fibrils (MCFs) was loosened, and hydrogen bonding in collagen decreased, facilitating the release of hydroxyapatite crystals. Thus, ultrasonication may be a practical alternative to nanomilling for industrial processing of waste fish bones to produce soluble calcium as an ingredient in calcium supplements and supplemented foods.
Lv, Shuang; Xie, Suya; Liang, Yunxia; Xu, Long; Hu, Liangbin; Li, Hongbo; Mo, Haizhen
doi: 10.1002/fsn3.2698pmid: 35311165
A comprehensive lipidomic analysis of the lipids extracted from grass carp bones, black carp bones, shrimp shells, and crab shells was performed in this study. First, HPLC analysis revealed that the lipids extracted from shrimp and crab shells contained 60.65% and 77.25% of diacylglycerols, respectively. Second, GC‐MS analysis identified 18 fatty acid species in the lipids extracted from fish bones and crustacean shells, in which polyunsaturated fatty acids (PUFAs) were highly enriched. PUFAs were present at 45.43% in the lipids extracted from shrimp shells. Notably, the lipids extracted from shrimp and crab shells contained a considerable amount of eicosapentaenoic acids and docosahexaenoic acids. Finally, multidimensional mass spectrometry‐based shotgun lipidomics showed that various lipids including acetyl‐L‐carnitine, sphingomyelin (SM), lysophosphatidylcholine, and phosphatidylcholine (PC) were all identified in the lipid samples, but PC and SM were the most abundant. Specifically, the total content of PC in shrimp shells was as high as 6.145 mmol/g. More than 35 species of PC were found in all samples, which were more than other lipids. This study is expected to provide a scientific basis for the application of freshwater fish bones and crustacean shells in food, medicine, and other fields.
Huang, Gouxin; Yasir, Muhammad; Zheng, Yilin; Khan, Imran
doi: 10.1002/fsn3.2701pmid: 35282005
Jiaogulan (Gynostemma pentaphyllum) is a traditional Chinese medicinal herb that has been widely used in food and supplemental products. In the last 20 years, extensive research has been conducted to investigate the medicinal prospects of jiaogulan, and in this regard, more than 200 compounds have been isolated with various medicinal properties such as anticancer, anti‐obesity, anti‐inflammation, and antioxidation. In respect of potential benefits, jiaogulan market is likely growing, and various food items comprised of jiaogulan (beverage, sport drinks, cola, beer, tea, bread, and noodles) have been commercialized in the United States of America, China, and other Asian countries. More recently, there has been growing interest in the prebiotic potential of jiaogulan, especially at the interface of the gut microbiota. This review focuses on the prebiotic and therapeutic aspects of saponins and polysaccharides of jiaogulan tea by summarizing the literature on cancer, obesity, antioxidant activity, and immune‐modulatory properties.
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