Food Science and Engineering

Enzymatic Synthesis of Arachidonic Acid-Rich Phosphatidylcholine from Arachidonic Acid Ethyl Esters

Jingnan Lei — 2024-01-12

Arachidonic acid (ARA) is an essential fatty acid with numerous biological activities that benefits human health. However, ARA-rich phosphatidylcholine (PtdCho), which has a higher bioavailability than ARA-rich triacylglycerols, is scarce in the natural source. In this study, we developed an enzymatic modification approach for the synthesis of ARA-rich PtdCho from ARA-rich ethyl esters (EE). The maximum incorporation of ARA into PtdCho (24.02%) was achieved from the optimized conditions, including ARA-rich EE/PtdCho mass ratio of 2:1, hexane, lipase Novozym 435 as a biocatalyst (15% of enzyme load) and reaction time of 24 h. The ³¹P nuclear magnetic resonance (NMR) and liquid chromatography-tandem mass spectrometry (LC-MS/MS) results revealed that the PtdCho content decreased to 17.53% and the ARA-containing PtdCho species was primarily identified as PtdCho (18:2/20:4). Taken together, this investigation offers a new reference for the efficient production of ARA-rich PtdCho via enzymatic modification and paves a theoretical groundwork of industrial production practice.

Growth and Instability Analysis of Minor Pulses in Bangladesh

J. K. Prioty — 2024-04-18

Providing a balanced diet to ensure food and nutritional security is the primary worldwide challenge. Food production efficiency and sustainability must be enhanced to address hunger and malnutrition, while food quantity and quality must grow. Pulses are an important food for the people of Bangladesh. Besides major pulses, we have to look at minor pulses as well. On the other hand, growth and instability are the two crucial aspects of agriculture. Since agriculture depends on weather conditions, the crop area, production, and yield are subject to significant variations over time. This study examined growth and instability in the area, production and yield of minor pulses using secondary data for the past 40 years (1981-2020). The entire period was divided into four sub-periods: 1981-1990, 1991-2000, 2001-2010 & 2011-2020 for analysis through different statistical tools. A suitable exponential growth function was used to calculate growth rates, and the Cuddy-Della Valle Index (CDI) was created to examine instability. The investigation showed that over the time period, both the area and production of minor pulses significantly decreased. However, the yield growth rate was modest and fell short of the demand in our nation. The investigation also revealed that there was no stability in the area, production, or yield of minor pulses during the course of the study.

Heavy Metals Contaminants in Honey and Dry-Cured Meat Sold in Northern Nigeria Markets

Anjorin Toba Samuel — 2024-02-29

Honey and dry-cured meat are common products for consumption and export in Nigeria but with a paucity of reports on their chemical contamination status. The occurrence of heavy metal residue in honey and dry-cured meat (Kilishi) for export in Kano and the Federal Capital Territory (FCT), Abuja, Nigeria and their safety status were investigated. The toxic metals profile in ninety samples of each animal product was established by Atomic Absorption Spectrometry (AAS, M5 Thermo Fisher Scientific, USA). The mean prevalence of Copper (Cu) in the honey samples from Kano Central was statistically higher than from other locations. Cadmium (Cd) contaminants occurred in the products at a range of 0.001-0.041 mg kg^-1. Lead (Pb) and Cobalt (Co) were below detectable levels in all the samples. Due to the relatively high profile of Cu in both products, Cr in honey and Cd in the dry-cured meat, which was slightly higher than the permissible level in humans by the World Health Organization, there is a health risk concern. The Nigerian regulatory entities should always routinely monitor and enforce the set legislative laws to ensure a safe animal product for local consumption or export in Nigeria.

Assessment of Acrylamide Levels and Evaluation of Physical Attributes in Bread Made with Sourdough and Prolonged Fermentation

Cristina Lopez-Moreno — 2023-12-28

Over the past decades, there has been an increasing awareness regarding acrylamide content in cooked foods. The use of natural, homemade, organic and ecological ingredients has been promoted in our society as a strategy to combat the increase in cancer ratios. In this work, the use of sourdough and prolonged fermentation as a mitigation of acrylamide formation in bread were studied. In addition, to accomplish the required standards of industrial production, the dimension and acidity were also assessed. For this purpose, samples were elaborated using diverse fermentation times (0, 60, 120, 180, 240, 300 and 360 minutes) of the dough before baking and different sourdough percentages (0, 20 and 50%). High-performance liquid chromatography/electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS) method for acrylamide determination in bread crust was applied. We could corroborate that a decrease in acrylamide levels was observed with fermentation time for samples containing 0 and 20% sourdough, being sharper the decrease for the latter. However, the samples containing 50% sourdough showed a quite different behaviour depending on the fermentation time interval. The physical study revealed that dimension of the pieces increased with fermentation time and sourdough content, until the excessive gluten degradation and acidification of the medium led to a flattening and decrease in elevation of the samples. This study revealed that the samples containing a percentage of 20% sourdough maintained the proper quality of gluten for longer fermentation times than the 50% sourdough samples, delaying the flattening of the samples with fermentation time. Statistical calculations were accomplished in order to elucidate the correlations between the different variables, observing that the titratable index was associated with the fermentation time, the sourdough content, the bulk density and the acrylamide content.

Influence of Drying Parameters and Methods of Fractionation in the Chemical Composition of Dehydrated Ginger (Zingiber Officinale Roscoe)

Cristian Jose Cristofel — 2024-04-15

Ginger is widely commercialized in the food, chemical, and pharmaceutical industries, mainly in dehydrated and powdered form. To do this, the raw material must go through a drying process, which can significantly influence its characteristics. This study proposed to investigate the ginger dehydration process under three different fractionation methods: whole, sliced, and grated, and subjected to three other drying processes: oven with forced air circulation and renewal (CC) and without forced air circulation and regeneration (SC), both for temperatures of 50, 60, 70 and 80 °C, and freeze-drying. The data obtained allowed the construction of drying curves depending on time. The samples were analyzed for color, phenolic compounds, substances reactive to thiobarbituric acid (TBARS), acidity titratable capacity, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, and chemical composition of the oils essential, obtained by hydrodistillation. The ginger drying kinetics shows that the process efficiency is maximized by combining parameters such as more significant sample fractionation, high temperatures, and forced air circulation. Notably, the preservation of bioactive compounds is more effective under conditions of lower temperature, lower fractionation, and absence of forced air circulation, highlighting the importance of these factors in maintaining the nutritional properties of ginger. The evaluation of the essential oil reinforces the need for appropriate strategies, such as freeze-drying or drying in an oven with forced air circulation at 50 °C, to minimize the degradation of volatile components, contributing to optimizing ginger dehydration processes promoting and preserving its nutritional and functional benefits.

Prospective Health Outcomes of Sugar-Sweetened Beverage Consumption Patterns Associated with Sociodemographic and Ethnic Factors among Chinese Adults

Abdelhadi Halawa — 2024-01-12

Background: The consumption rate of artificially sweetened beverages, 100% fruit juices, and soft drink products has been proliferating since the 1980s among the Chinese population. Sugar-sweetened beverages (SSBs) prevalence and high intake of SSBs are associated with several noncommunicable chronic diseases (NCDs). This trend presents a serious public health threat to the Chinese population. Purpose: The present cross-sectional study examined the association between added sugar-sweetened beverage consumption patterns and prospective adverse health outcomes among Chinese sociodemographic and ethnic groups. Methods: The study population of 662 male and female adults partook in the study. The study cohort was randomly drawn from four Chinese cities in three provinces. Participants responded to an adapted cross-sectional self-administered paper-and-pencil 24-hour dietary intake recall protocol questionnaire, including 23 closed-ended questions on the type and frequency of the beverage consumed, sociodemographic characteristics, and ethnic group affiliation. A t-test was conducted to analyze the interactions between the parametric variables and Chi-square analyses were performed to determine interactions between the nonparametric variables. Results: The consumption frequency of sugar-sweetened beverages at least once/day was examined. For all respondents, water consumption was employed as a benchmark for a healthy beverage compared to all other sugar-sweetened beverage consumption. Findings suggest that water was the most frequently consumed beverage with the highest rate of intake (53.17%) compared to sugar-sweetened beverages consumption Regarding ethnicity, Han's water consumption was reported at (67.94%) compared to sugar-sweetened beverage consumption combined at (32.06%). Concerning Huis, water consumption was (60.56%) contrasted with sugar-sweetened beverage consumption of (39.44%). Hans were more likely to consume both water and sugar-sweetened beverages compared to Hui participants. Males' water consumption rate was at (66.74%) juxtaposed with sugar-sweetened beverage consumption of (36.26%). Females' water consumption rate was (66.51%) contrasted with a sugar-sweetened beverage consumption rate of (39.44%). There were no significant differences in the water and sugar-sweetened beverages between men and women. Married respondents' water consumption was (65.44%) compared to sugar-sweetened beverage consumption rate (34.55%). Regarding marital status, the single respondents' water consumption was (64.89%) compared to sugar-sweetened beverage consumption of (33.49%). There were no significant differences in water and sugar-sweetened beverage consumption between the marital status groups. Conclusions: There is a need to introduce short-term and long-term strategies to curtail sugar-sweetened beverage consumption through excise taxes, making water more readily accessible in public schools, and launching a public health education campaign aimed at the health risks associated with added sugar-sweetened beverage consumption.

Rapid Method for the Assessment of Hydroxymethylfurfural (HMF) Levels in Honey by Absorption Spectroscopy

Emmanouil Orfanakis — 2023-12-22

Honey is a complex mixture of compounds and a high added value food with diverse health benefits. The study focuses on Hydroxymethylfurfural (HMF), a compound that can form in honey over time due to various factors such as exposure to heat exposure, storage conditions, and aging. Elevated HMF levels in honey indicate overheating or poor storage. This study presents a rapid classification method for honey samples based on HMF levels using Ultraviolet (UV) absorption spectroscopy and Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA). The study aims to establish a concentration threshold of 15 mg/kg for HMF level, providing a basis for effective classification. Results achieved excellent accuracy in categorizing samples above and below this threshold. This innovative technique, requiring no sample pretreatment, offers a rapid and cost-effective analysis for assessing HMF levels, contributing to quality and safety considerations.

Cold Pressed vs. Centrifugal Juice: Comparison in Terms of the Juice Yield, Physicochemical and Phytochemical Properties

Gokcen Baykus — 2024-03-21

In this study, a juice beverage was prepared from pineapple, green apple, and kiwifruit using cold press and centrifugal juice extraction methods. In the first stage, the most preferred beverage formulation (60% pineapple, 35% green apple, and 5% kiwifruit) was selected according to the acceptance index (AI) calculated based on sensory analysis scores. Next, the performance of home-type cold-pressed juicers (CPJ) and centrifugal juicers (CDJ) was compared, considering the physical, chemical, and phytochemical properties of the mixed beverage. It has been determined that the juice yield performance of the cold pressing technique is better than the centrifuge method. For example, the juice yield of pineapple obtained by a cold press juicer (92%) was found to be higher than the centrifugal extraction method (47%). Although the pH of CDJ and CPJ beverages were similar, the total soluble solids content (°Brix), the color parameters (a*, b*, L*), the browning index (BI), and the turbidity of both beverages were significantly different. While the browning index (BI), L*, and b* values of the CPJ beverage were higher, the a* value was lower than that of the CDJ beverage. Additionally, the CPJ juice mixture was more turbid and phase separation was not observed as in the CDJ beverage. This study revealed that juices obtained by both squeezing methods contained comparable total phenolic content (TPC). For example, the amount of TPC for CPJ and CDJ was 867.25 ± 0.01 mg GAE/L and 922 ± 0.01 mg GAE/L, respectively. Furthermore, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of both beverages was not significantly different. It was concluded that the physical properties of juices extracted by CPJ were more satisfactory than those of CDJ. However, more studies are needed to compare the data obtained on the antioxidant activity and TPC amount of fruit juices using different measurement methods.

Influence of Fermentation Time on the Nutritional and Antioxidant Properties of Black Garlic

Muhammad 'Akif Bin Shahrum — 2023-11-03

Black garlic (BG) is a nutritive food produced by subjecting fresh garlic (FG) to controlled thermal processing and humidity conditions for at least 4 weeks. To date, the effect of the fermentation period on the nutritional values of black garlic remains vague in Brunei Darussalam. Therefore, this study aimed to evaluate the nutritional compositions of BG fermented for 4, 6 and 8 weeks at 65 °C and relative humidity of around 70%. The salt, sugar, alcohol, protein, lipid content and antioxidant activity of BG were examined and compared with FG. The study showed that different fermentation periods demonstrated a significant effect (p < 0.05) on the salt, sugar, protein and lipid content of the garlic samples. No alcohol content was detected in all garlic samples. The present study also revealed that BG exhibited higher antioxidant properties, about 5-7 times higher as compared to FG. Our study indicated that the best treatment is black garlic fermented for 4 weeks (BG4) owing to its high protein content and antioxidant properties. Overall, BG is a promising high-value product that can be exploited by the food or nutraceutical industries.

Application of Two Ocimum Species Powders in the Control of Red Flour Beetles, Tribolium castaneum Herbst (Coleoptera: Tenebronidae), during Wheat Grain Storage

Kayode David Ileke — 2024-02-29

Pest insects on stored goods are a problem everywhere in the world because they lower grain yields and quality. This has the impact of creating a significant danger to global food security, which could negatively affect people's well-being. In the human endeavor to lessen the threat caused by these insects, the use of synthetic chemical insecticides has unfavorable effects. Recently, there has been advancement in the use of botanicals and agricultural wastes in the control of these pests. This research investigated the effects of Ocimum gratissimum (African basil) and O. basilicum (common basil) powders against Tribolium castaneum infesting wheat grains in storage. Powders were tested singly and mixed at doses of 0.2, 0.4, 0.6, 0.8 and 1.0 g per 20 g of wheat grains. The following parameters were determined: adult mortality, adult emergence rates, seed damage %, weight loss %, and beetle perforation index. The data showed that two Ocimum powders were efficacious and their effectiveness increased with increasing the dosage and also the exposure time. The population of adult T. castaneum on treated wheat grains was significantly (p < 0.05) decreased by the two tested Ocimum species powders. After 24 hours of treatment, 1.0 g of O. basilicum powder caused 50% mortality of adult T. castaneum. However, the combination of O. gratissimum and O. basilicum powders caused 40% of beetles' mortality. On the other hand, O. gratissimum powder was the least toxic on adult T. castaneum with 30% only mortality. The lethal doses of both tested powders and their combination required to cause 50% mortality of the T. castaneum population after the first day of exposure were 1.09, 1.44, and 1.45 g, respectively. While, the lethal dose required to cause 90% mortality (LD₉₀) was 4.24, 8.44, and 5.38 g after the first day post exposure. This study demonstrated the toxicity of O. gratissimum and O. basilicum powders on the survival of T. castaneum on wheat grains. The least deadly dose was recorded on O. gratissimum. Therefore, it is recommended that poor resource farmers and food vendors use Ocimum powder as a biocontrol to manage the red-rust flour beetle in stored wheat grains.

Fermented Beverage Based on Lupines (Lupinus Luteus) Using Water Kefir

Claudia Moreira Santa Catharina Weis — 2024-02-01

This research aimed to elaborate and characterize a fermented lupine vegan drink from water kefir grains. Firstly, the standard protocols were carried out to extract and identify alkaloids in lupine. The second stage consisted of elaborating the water-soluble lupine vegetable extract (WLVE), and the effect of sucrose, inulin, and xanthan gum concentration on the extract was evaluated. The formulations were characterized for cell growth of kefir grains, beverage yield, soluble solids, and lactic acid. In the third step, the optimized drink (fermented and non-fermented) was characterized for moisture content, ash, total lipids, crude protein, and determination of total carbohydrates. The elaboration and characterization of a fermented vegan drink from water kefir grains using lupine was conducted. The optimized fermented drink was the formulation given by the central point. The lupine seed characterization revealed a high protein content, and the optimized beverage characterization showed a considerable carbohydrate content. The optimized drink has enzymatic activity with an emphasis on lipases. The drink's development as a new product using water-soluble lupine plant extract brought an exciting application for this legume and an additional food option for vegan consumers or consumers with dietary restrictions related to dairy products.

Optimization of Fruit Juice Preservation Utilizing Chitosan and Chitosan Nanoparticle: A Central Composite Design

Gurupriyadarsini Annadurai — 2024-04-18

In this study, the shelf life of sweet lime juice was tested using chitosan and chitosan nanoparticles produced through the Ionic-gelation process. The results showed that the chitosan nanoparticles had a greater impact on extending the shelf life than chitosan alone. The pH, turbidity, and aerobic count of the juice were measured after the chitosan and chitosan nanoparticles were added, and response surface methodology was used to optimize these factors. The optimal pH range for chitosan was between 3.0 and 4.6, and for chitosan nanoparticles it was between 3.0 and 4.9. The maximum turbidity occurred at a chitosan concentration of 0.5-2.5 g/L and storage days of 1.0-2.0. The results were found to be significant through analysis of variance, and the model had a high level of significance and good fit according to the determination coefficient.

Different Techniques to Obtain Demucilated Flour from Taro Rhizome, Yield, Qualitative and Instrumental Analyzes

Luan Alberto Andrade — 2024-01-24

The mucilage extracted from the taro rhizome has interesting characteristics that allow it to be used in the food industry as a thickener, stabilizer, emulsifier, and substitute for lipids in bakery products. During the extraction of this mucilage, there was the formation of a subproduct still unknown to science in every technique used. The study of this residue is interesting even though, at first, there is no application for it. However, it can be produced in high quantity if the taro mucilage is extracted at a high scale, adding to the value of the culture of taro rhizomes. The objective of this work is to characterize, in a preliminary way, the demucilated taro flour obtained through two different mucilage extraction techniques at two different temperatures: room temperature and 80 ℃. The extraction at room temperature and high temperature (80 ℃) was followed by filtration in polyester fabric and drying. The yield of each flour was calculated, and then, the Biuret and Iodine tests were performed for protein and starch detection, respectively, as well as the obtaining of the infrared spectrum. The presence of starch was detected in all the flours studied. Meanwhile, the protein was only present in the demucilated flour obtained through the extraction process at high temperatures. The infrared spectra indicated the presence of carbohydrates in both flours. The flours have differences in yield and chemical composition due to the obtaining techniques. Other analyses of chemical, physical, and technological properties are a point of interest for future works.

Changes in Moisture Desorption Rate of Shelled Corn Layers in a Low-Temperature Deep-Bed Drying Column

Xingjun Li — 2024-03-05

To optimize grain drying processes, high-moisture shelled corn was dried in a device using a combination of three temperatures (45, 55 and 65 °C) and hot-air velocities (0.7, 1.1 and 1.3 m·s^-1). The grain moisture and temperature, and the relative humidity (RH) of interstitial airflow were determined intelligently in grain layers of 7.5 to 32.5 cm with 5.0 cm intervals. The change in RH of interstitial airflow in grain layers of 7.5-27.5 cm with drying time all revealed the shape of a hyperbolic line and took turns to lag. These RH lines shortened with an increased drying temperature from 45 to 65 °C and hot-air velocity from 0.7 to 1.3 m·s^-1. The temperature lines were raised and shortened with an increase in drying temperature and hot-air velocity. A modified moisture diffusion exponential equation was developed to analyze the moisture desorption rate of corn kernels. For the average sorption rate curve from grain layers of 2.5-32.5 cm at 1.3 m·s^-1 of hot air, the transition points from adsorption to desorption occurred at 2.4 h, 2.7 h, and 3.0 h with drying temperatures of 65 and 45 °C, respectively, and represented the earliest and largest initial desorption rates among the three hot-air velocities. The moisture desorption rate of samples increased with increasing drying temperature. Compared with the average value of grain layers, at the same hot-air velocity, the kernel effective diffusivity (D_eff) values dried at 55 °C were correspondingly higher than those dried at 45 and 65 °C. At the same drying temperature, the kernel D_eff values tended to increase with an increase in hot-air velocity, whereas the activation energy decreased. These results suggested that an increase in drying temperature and hot-air velocity may considerably shorten adsorption time and increase desorption rates of shelled corn in deep bed drying.

Quality Attributes of Wheat and Aerial Yam Composite Flours and Evaluation of Biscuits from the Flours

Rowland Monday-Ojo Kayode — 2024-04-18

Wheat flour is the basic flour for flour confectionaries; however, its strict agronomic requirements limit its cultivation in many regions of the world. Hence, it has to be imported, raising the cost of production. Researchers are on the lookout for cheaper alternatives from locally available materials, and this has led to the use of composite flours. This study aimed to evaluate the quality attributes of wheat and aerial yam composite flours and the properties of biscuits produced from the composite flours. The composite flours were analyzed for their functional, proximate, mineral and phytochemical properties. While the biscuits were evaluated for their physical, microbial and sensory properties. Results showed a significant increase in the protein, fibre and fat contents of the composite flour in comparison to the control with values ranging from 5.77-7.18%, 0.4-0.62%, and 3.4-3.62%, respectively. Calcium (1.16-1.69 mg/100 g), iron (0.38-0.67 mg/100 g), magnesium (24.00-35.38 mg/100 g), potassium (2.87-5.06 mg/100 g), sodium (0.20-0.28 mg/100g) and phytochemicals were also observed to increase in the composite flours. The composite flours also had lesser bulk densities (0.70-0.75 g/ml) and higher water absorption capacities (113.50-134.00 g/ml) than 100% wheat flour (0.77 g/ml and 102.50 g/ml, respectively). The physical and sensory properties of the biscuits produced from the composite flours compared favourably with those produced from the control flour as there was no significant difference in the diameter, taste, crispness and overall acceptability of the biscuits. The findings showed the suitability of aerial yam flour as an alternative to wheat flour.

Effect of Temperature on Drying Kinetics and Quality of Partially Deoiled Chia Flour Wheat Pasta

Aranibar C — 2023-11-21

After chia oil extraction, a by-product, partially-deoiled chia flour (PDCF) with a high nutritional value (high content of fiber, protein, and antioxidant properties) remains. The effect of drying temperature on the quality and drying kinetics of wheat pasta enriched with PDCF was evaluated. Wheat pasta was prepared with different proportions of PDCF (0, 5 and 10%, wheat based) and dried at 45, 55 and 65 °C for 24 hours. Experimental data were fitted to different empirical models. Drying kinetics, drying rate (DR), effective moisture diffusivity (Deff), pasta cooking parameters, microstructure, textural and color were analyzed. The Midilli model had the most suitable performance to describe pasta drying kinetics behaviour. Pasta enriched with PDCF required higher energy input for drying. High drying temperatures had a great impact on enriched pasta quality. Pasta was darker, opaque, irregular, and porous. Cooking time and cooking losses decreased. Hardness was not affected. The strength and microstructure properties of enriched pasta improved at 65 °C, while the non-enriched pasta properties improved at 55 °C.