Biological Outlook to Improve the Nutritive Quality of Bakery Products
Abstract
This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and it’s expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a day’s available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products.
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Legumes, including beans, peas, chickpeas, and lentils, are cultivated worldwide and serve as important components of a balanced and nutritious diet. Each legume variety contains unique levels of protein, starch, fiber, lipids, minerals, and vitamins, with potential applications in various industries. By-products such as hulls, rich in bioactive compounds, offer promise for value-added utilization and health-focused product development. Various extraction methods are employed to enhance protein extraction rates from legume by-products, finding applications in various foods such as meat analogs, breads, and desserts. Moreover, essential fatty acids, carotenoids, tocols, and polyphenols are abundant in several residual fractions from legumes. These bioactive classes are linked to reduced incidence of cardiovascular diseases, chronic inflammation, some cancers, obesity, and type 2 diabetes, among other relevant health conditions. The present contribution provides a comprehensive review of the nutritional and bioactive composition of major legumes and their by-products. Additionally, the bioaccessibility and bioavailability aspects of legume consumption, as well as in vitro and in vivo evidence of their health effects are addressed.
This study aims to explore the opportunities offered by non‐thermal food processing technologies, including high‐pressure processing, pulsed electric fields, ultraviolet light, ultrasound, and microwave that could be viable for the agriculture commodities produced in the ASEAN region. The applications of these technologies across various food product categories (from dairy to fruits and vegetables, meat and seafood, beverages, condiments, fermented foods, edible oil, and ready‐to‐eat meals) focusing on microbial inactivation and mass transfer process enhancement, are systematically discussed to highlight their potential to foster the production of safe, nutritious, and fresh‐like quality food products from the region. The adoption of non‐thermal technologies can face several challenges that hinder the integration of these technologies in ASEAN, including high start‐up costs, limited access to stable electricity and clean water, and inconsistencies in food regulations across countries. Information gaps related to the adoption of non‐thermal technologies within the diverse food‐related scenarios in ASEAN were identified and recommendations were given to improve the state of knowledge in the region. Overall, this work offers critical insights for policymakers, industry stakeholders, and researchers to consider inclusion of non‐thermal technologies in food production as strategic approaches and tailored solutions to enhance the competitiveness of regional food products globally.
Plant-based proteins, like those derived from hemp and rapeseed can contribute significantly to a balanced diet and meet human daily nutritional requirements by providing essential nutrients such as protein, fiber, vitamins, minerals, and antioxidants. According to numerous recent research papers, the consumption of plant-based proteins has been associated with numerous health benefits, including a reduced risk of chronic diseases such as heart disease, diabetes, and certain cancers. Plant-based diets are often lower in saturated fat and cholesterol and higher in fiber and phytonutrients, which can support overall health and well-being. Present research investigates the nutritional attributes, functional properties, and potential food applications of hemp and rapeseed protein for a potential use in new food-product development, with a certain focus on identifying anti-nutritional factors and bioactive compounds. Through comprehensive analysis, anti-nutritional factors and bioactive compounds were elucidated, shedding light on their impact on protein quality and digestibility. The study also delves into the functional properties of hemp and rapeseed protein, unveiling their versatility in various food applications. Insights from this research contribute to a deeper understanding of the nutritional value and functional potential of hemp and rapeseed protein, paving the way for their further utilization in innovative food products with enhanced nutritional value and notable health benefits.
Nowadays, consumers are more aware of the effects of their diet on their health, and thus demand natural or minimally processed food products. Therefore, research has focused on processes that assure safe products without jeopardizing their nutritional properties. In this context, this work aimed to evaluate the effects of high-pressure processing (550 MPa/3 min/15 °C, HPP) on a fruit salad (composed of melon juice and pieces of Golden apple and Rocha pear) throughout 35 days of storage at 4 °C. For the physicochemical properties analysed (browning degree, polyphenol oxidase activity, antioxidant activity (ABTS assay), and volatile profile), a freshly made fruit salad was used, while for the microbiological tests (total aerobic mesophiles, and yeast and moulds) spoiled melon juice was added to the fruit salad to increase the microbial load and mimic a challenge test with a high initial microbial load. It was determined that processed samples were more microbiologically stable than raw samples, as HPP enabled a reduction of almost 4-log units of both total aerobic mesophiles and yeasts and moulds, as well as an almost 1.5-fold increase in titratable acidity of the unprocessed samples compared to HPP samples. Regarding browning degree, a significant increase (p < 0.05) was observed in processed versus unprocessed samples (roughly/maximum 68%), while the addition of ascorbic acid decreased the browning of the samples by 29%. For antioxidant activity, there were no significant differences between raw and processed samples during the 35 days of storage. An increase in the activity of polyphenol oxidase immediately after processing (about 150%) was confirmed, which was generally similar or higher during storage compared with the raw samples. Regarding the volatile profile of the product, it was seen that the compounds associated with melon represented the biggest relative percentage and processed samples revealed a decrease in the relative quantity of these compounds compared to unprocessed. Broadly speaking, HPP was shown to be efficient in maintaining the stability and overall quality of the product while assuring microbial safety (by inactivating purposely inoculated microorganisms), which allows for longer shelf life (7 versus 28 days for unprocessed and processed fruit salad, respectively).
Fresh vegetables have high water content and low acidity, so drying can extend shelf life, allowing the obtaining of alternative flours for the development of new products. The study aimed to investigate the influence of the melon harvest and off-season on the chemical composition of melon (Cantaloupe, Charentais e Honey Dew) flours and the potential application in products. The flours were evaluated for granulometry, morphology, centesimal composition, lipid and mineral content, total phenolic compound (TPC), antioxidant activity, and technological properties. Cakes containing melon flour were produced to replace wheat flour (0, 25, and 50 %) and evaluated for proximate composition, microbiology, and sensory parameters. Flours were classified as fine-grained (MESH >16), except Charentais off-season (medium - MESH 8–16, and fine-grained - MESH >16), and all presented a rough surface and minimal cell wall ruptures. The harvest homogeneously influenced the humidity, as all the off-season flours showed higher levels [17–22 %] (p < 0.05) due to weather conditions. For TPC, Cantaloupe melon flours from the harvest (CFH) [208 mg/100 g] and off-season [877 mg/100 g] stood out (p < 0.05), and the latter showed greater antioxidant potential [328 μmol TE/g]. Palmitic, linoleic, and linolenic acid stood out in all flours, and potassium for minerals (63–78 %) in the harvest and off-season. The harvest and off-season specifically influenced the flour of each variety in swelling power, water solubility, oil absorption, and emulsifying capacity. For cakes with CFH, no thermotolerant coliforms and Escherichia coli were detected, and the mesophilic count was <1.0 CFU/g. The ash, protein, lipid, and fiber contents increased proportionally to melon flour addition (p < 0.05). Sensory acceptance was high for cakes containing 25 and 50 % of CFH [82.78 % and 82.53 %], and most consumers would likely buy the products (4.04 and 3.99) (p < 0.05). The study contributed to knowledge about the seasonality effect and demonstrated the potential use of melon flour in developing new products.
Seaweed has historically been essential for coastal communities worldwide. Following a
period of decline in the last century, Ireland has seen a recent resurgence in the appreciation and use
of seaweed. This research explores the evolution in seaweed foraging practices, with a specific focus
on gastronomical uses in two Irish regions: the southwest and the west and midwest. It examines
the diversity of seaweed and its present and past uses, comparing abandonment, continuation and
revitalisation trajectories. Qualitative data were gathered through semi-structured interviews with
27 individuals who forage seaweed for commercial or personal use. We identified 22 seaweed species
across the study areas, predominantly from the Fucaceae, Laminariaceae and Ulvaceae families. There
was a fair divergence between the seaweed species used in the two study areas (16 seaweed species
in the southwest region and 17 seaweed species in the west and midwest region), with 11 species
mentioned in both areas. Different trajectories of resurgence were identified. In the west and midwest
region, the revitalisation of local ecological and gastronomic knowledge related to seaweeds seems
to be deeply entrenched in the territory’s historical legacy, showing a sort of continuation with
the past and having followed a more commercially oriented path. Conversely, in the southwest
region, the revival seems to be fostered by new knowledge holders with a contemporary interest
in reconnecting with the marine landscape and promoting educational activities centred around
seaweed. This research contributes to discussions on sustainable food systems and food heritage
promotion, emphasising seaweed’s potential role in Irish coastal communities’ foodscapes.
This study examined the effects of pulsed electric field (PEF) treatment on enzymes, non-starch polysaccharides, and bread-making potential of oat and barley flour. Enzyme activity, microstructure, β-glucan extractability, molecular weight (Mw) and structure of non-starch polysaccharides, dough rheology, and flat bread properties were determined. An exponential decay model explained better the residual activity of oat β-glucanase across electric field intensity than barley β-glucanase. PEF treatment of flour at 12 kV/cm for 162 ms significantly reduced β-glucanase activity (40.2–76.5%) while increasing the concentration of total β-glucans (33.5%) and water-extractable arabinoxylans (36–41%). Mw of linear β-d-glucans decreased (9%) while Mw of branched arabinoxylans increased (6–33%). Scanning electron microscopy showed changes in microstructure of barley proteins. Blending wheat flour (70%) with oat or barley flour (30% weight) after PEF treatment enhanced gluten aggregation energy (29–19%) and breakdown viscosity (18–43%) of dough, as well as increased β-glucan content (21–32%) but reduced specific volume (11–24%). The findings of this study provide a comprehensive insight into the PEF’s potential for retarding enzymatic reactions and preserving integrity of cereal non-starch polysaccharides.
Diabetes mellitus is a metabolic and chronic disease linked to lifestyle factors like dietary patterns and physical inactivity. This randomized clinical study aimed to develop a novel dietary intervention using pomegranate peel powder‐based multigrain chapatti to prevent diabetes. The product was formulated by incorporating pomegranate peel powder into a mixture of wheat flour, pearl flour, millet flour, and chickpea flour. The study included the formulation of various treatments (Tc, T1, T2, and T3) following product development, and these treatments were subjected to comprehensive assessments. The nutritional composition and antioxidant potential of the pomegranate peel powder‐based multigrain chapatti were analyzed. Sensory attributes, including taste, texture, and overall acceptability, were evaluated. Additionally, biochemical analyses, including blood glucose levels and HbA1C, were conducted to assess the impact of the interventions on blood glucose metabolism. The results revealed that the nutritional profile and phytochemical potential of the product improved significantly in treatment T3, which contained 15% pomegranate juice. Overall acceptability was found to be high for T3, indicating that the inclusion of pomegranate peel powder was well received in terms of taste and sensory qualities. Importantly, the clinical trial demonstrated positive outcomes in the intervention group receiving the pomegranate peel powder‐based multigrain chapatti. Blood glucose analysis and HbA1C assessments indicated that the consumption of this innovative dietary product contributed to improved blood glucose metabolism, suggesting its potential as a preventive strategy for diabetes.
Aspergillus flavus is a ubiquitous pathogen that can infect many foods and grains, and it produces large amounts of aflatoxins during their storage. Aflatoxins are considered highly toxic and carcinogenic to humans, and they cause great damage to crop production, food security, and human health. Thus, controlling A. flavus and aflatoxins in grains presents a great challenge to humans worldwide. Over the past decade, many strategies have been demonstrated to be useful in controlling A. flavus and aflatoxins during food storage. These methods involve physical agents, chemical agents, biological agents, etc. Some of these methods are currently used in actual production. In this review, we summarize the reported methods for controlling A. flavus and aflatoxins during food storage in the past ten years and elucidate their advantages and disadvantages. The methods discussed include irradiation technology; low oxygen atmospheres; chemical fungicides (benzalkonium chloride, iodine, ammonium bicarbonate, and phenolic and azole compounds); biological agents from plants, animals, and micro-organisms; and aflatoxin elimination methods. We expect that this review will promote the applications of current strategies and be useful for the development of novel technologies to prevent or eliminate A. flavus and aflatoxins in food and feed during storage.
To establish the safe and reproducible effects of cold plasma (CP) technology on food products, this study evaluated the gelatinization parameters, fatty acid profile, and hygroscopic properties of rice grains repeatedly treated with low-pressure radiofrequency (RF) helium CP (13.56 MHz, 140 Pa, 120 W-20s, 0–4 times, and 300 g sample). Compared with the untreated (zero times) sample, with an increase in CP treatment times from one to four on rice, the water contact angle and cooking time decreased, while the water absorption rate and freshness index increased, and the pH value remained unchanged. CP repeating treatments essentially had no effect on the gelatinization enthalpy, but significantly increased the peak temperature of gelatinization. From the pasting profile of rice that has been repeatedly CP treated, the peak, breakdown, and setback viscosities in flour paste decreased. CP repeating treatments on rice did not change the short-range molecular order of starch. Compared with the untreated sample, the first helium CP treatment maintained the content of C18:1n9c, C18:2n6c, and C18:3n3, but the second to fourth CP treatment significantly decreased contents of these fatty acids (FAs) as the C18:0 content increased. The first three CP treatments can increase the water and sucrose solvent retention capacity in rice flours. CP repeatedly treated rice first exhibits the similar monolayer water content and solid surface area of water sorption. Principal component analysis shows that contact angle, pasting parameters, and fatty acid profile in milled rice are quite sensitive to CP treatment. Results support that the effect of low-pressure RF 120W helium CPtreatment 20 s on rice grains is perdurable, and the improvement of CP intermittent treatments on rice cooking and pasting properties is an added benefit, and the hygroscopic properties of rice was kept.
Keywords:cold plasma; rice; helium; gelatinization parameters; fatty acid profile.
The press cake of almond oil extraction contains macro‐ and micronutrients of high nutritional quality. From the milling of this press cake, almond flour (AF) is obtained. The objectives of this work were to evaluate the nutritional and techno‐functional properties of AF and the impact of AF (10%, 20% and 30%) addition on rheological and techno‐functional properties of wheat flour, and maize and potato starches. AF presented a high level of lipids (43.56%), oleic acid being the major one. However, AF presented a long estimated shelf life (18 months). Also, AF was a good source of Mg, P, Cu, Fe, Mn and Zn. Moreover, AF added to wheat flour reduced water absorption and dough farinograph stability. Besides, AF caused a reduction of starch swelling and retrogradation, evidenced by lower peak viscosity and setback values in the viscoamylograph curves of wheat flour; maize and potato starches. This study showed the potential impact of AF use for the development of new bakery products.
The salt (NaCl) content in processed meats must be reduced because of its adverse effects on cardiovascular health. However, reducing salt in meat products typically leads to a lower taste intensity and, thus, consumer acceptability. Industry interventions must reduce salt content while maintaining taste, quality, and consumer acceptability. In this context, high-pressure processing (HPP) has been proposed to enhance saltiness perception, though there are contradictory reports to date. The present work aimed to conduct a targeted experiment to ascertain the influence of HPP (300/600 MPa) and cooking (71°C) on saltiness perception and sensory acceptability of meat products. HPP treatment (300/600 MPa) did enhance those two sensory attributes (approx. +1 on a 9-point hedonic scale) in raw (uncooked) cured pork loins but did not in their cooked counterparts. Further, the partition coefficient of sodium (PNa+), as an estimate of Na⁺ binding strength to the meat matrix, and the content of umami-taste nucleotides were investigated as potential causes. No effect of cooking (71°C) and HPP (300/600 MPa) could be observed on the PNa+ at equilibrium. However, HPP treatment at 300 MPa increased the inosine-5′-monophosphate (IMP) content in raw cured pork loins. Finally, hypothetical HPP effects on taste-mediating molecular mechanisms are outlined and discussed in light of boosting the sensory perception of raw meat products as a strategy to achieve effective salt reductions while keeping consumer acceptability.
The application of chitosan and alginate coatings for a ready-to-eat (RTE) baked fish product was studied. An experimental design was used to investigate the effect of coating a polysaccharide concentration and glycerol addition on the safety (microbial growth) and quality (water loss and lipid oxidation) of an RTE fish product under optimal and abused storage conditions. The results showed that a chitosan coating with 1% (w/v) chitosan in 1% (v/v) acetic acid and 15% (w/w chitosan) glycerol, or a 1% (w/v) alginate coating with no glycerol and no crosslinking, showed the best performance in controlling the tested safety and quality parameters. The desirability method was used to identify the shelf lives of chitosan, alginate, and double-coated RTE products. The chitosan-coated samples showed the best performance with a three-fold shelf-life extension compared to the uncoated products stored at 4 °C. Moreover, the tested coatings demonstrated their ability to provide protective functions under abused storage conditions. These results strongly suggest that edible coatings have significant potential in enhancing the shelf life and safety of ready-to-eat (RTE) fish products.
Carob (Ceratonia siliqua L.), a plant native to the Mediterranean, is a member of the legume family and its fruit is called a pod. The flesh of the pod (pulp) is very rich in sugar, while the seeds are high in protein. The pod is also a good source of minerals such as potassium, calcium, and phosphorus. It is rich in polyphenols and antioxidants.
Due to its nutritional composition, it is suitable for improving human well-being. This article reviews the chemical
composition of locust bean fruit and its biological effects on human health. Understanding the traditional uses of locust bean fruit in relation to its potential as an anti-diabetic agent is important in view of the numerous recent scientific studies on its pharmacological properties. The study focuses on in vivo and in vitro antihyperglycemic research, as well as the nutritional profile and potential food applications of this natural product for food formulation and fortification. Based on its chemical and pharmacological properties, this species is believed to have beneficial preventive and therapeutic effects, particularly in hyperglycemia. Researchers can further extract and isolate bioactive compounds from different carob fractions to develop pharmaceutical products and functional foods for the food and pharmaceutical industries.
The objective of this study was to investigate the effect of pork oxidation through modified atmosphere packaging (MAP) on gel characteristics of myofibrillar proteins (MP) during the heat-induced gelation process. The pork longissimus thoracis (LT) was treated by MAP at varying oxygen concentrations (0, 20, 40, 60, and 80% O2) with a 5-day storage at 4 °C for the detection of MP oxidation and gel properties. The findings showed the rise of O2 concentration resulted in a significant increase of carbonyl content, disulfide bond, and particle size, and a decrease of sulfhydryl content and MP solubility (p < 0.05). The gel textural properties and water retention ability were significantly improved in MAP treatments of 0–60% O2 (p < 0.05), but deteriorated at 80% O2 level. As the concentration of O2 increased, there was a marked decrease in the α-helix content within the gel, accompanied by a simultaneous increase in β-sheet content (p < 0.05). Additionally, a judicious oxidation treatment (60% O2 in MAP) proved beneficial for crafting dense and uniform gel networks. Our data suggest that the oxidation treatment of pork mediated by O2 concentration in MAP is capable of reinforcing protein hydrophobic interaction and disulfide bond formation, thus contributing to the construction of superior gel structures and properties.
Bread waste (BW) poses a significant environmental and economic challenge in the United Kingdom (UK), where an estimated 20 million slices of bread are wasted daily. BW contains polysaccharides with great potential for its valorization into building block chemicals. While BW valorization holds tremendous promise, it is an emerging field with low technology readiness levels (TRLs), necessitating careful consideration of sustainability and commercial-scale utilization. This review offers a comprehensive assessment of the sustainability aspects of BW valorization, encompassing economic, environmental, and social factors. The primary objective of this review article is to enhance our understanding of the potential benefits and challenges associated with this approach. Incorporating circular bioeconomy principles into BW valorization is crucial for addressing global issues stemming from food waste and environmental degradation. The review investigates the role of BW-based biorefineries in promoting the circular bioeconomy concept. This study concludes by discussing the challenges and opportunities of BW valorization and waste reduction, along with proposing potential strategies to tackle these challenges.
Amaranthus spp. was found a few centuries back as a highly auspicious plant species that might yield significant unsaturated fat, protein, and several other beneficial ingredients. Since that day, studies have mainly centered on different Amaranthus spp. Various journals with fundamental characteristics, including biological, pharmacological, technical, compositional, botanical along with health impacts have been published. This in-depth analysis focuses on constituents, anti-oxidant qualities, uses, and processing of amaranth. In addition to macro-components, the composition also contains vitamins, tocopherols, polyphenols, phytates, squalene, and other significant ingredients. Humankind has long been aware of the advantages plants have for supporting health. Amaranth is currently generating more scientific and commercial concern. This is because of its beneficial biological traits, diverse nutraceutical activity, and extensive phytoconstituents. Amaranth is a pseudo cereal plant that combines the qualities of a food and a health-improving commodity into one plant. This article addresses the most important biological and pharmacological activity of amaranth, in addition to its chemical makeup, status as a dietary ingredient, and effectiveness of its supplementation. The favorable biological features of amaranth formulations discussed in this work may serve as a catalyst for additional, deep scientific study in this area as well as for the advancement of new methods utilizing this pseudo cereal in the cosmetic & food sectors.
Food by-products are a major concern with a direct impact on the economy, society, and environment. The valorisation of these by-products could be an advantageous approach to face the increase...
This review examines how biosensors, the Internet of Things (IoT), and nano materials can revolutionize food packaging. It highlights the limitations of traditional packaging, particularly concerning barrier properties and food quality monitoring. The paper aims to provide specific insights into the potential of these technologies. Biosensors enable real-time monitoring and spoilage detection, ensuring safer products, while IoT enhances traceability and transparency in the supply chain, leading to reduced material waste, energy waste, and operational inefficiencies, ultimately improving efficiency. Nano materials offer improved barrier capabilities, strength, and antimicrobial properties, enhancing product quality and sustainability. The review paper also discusses the promising future of smart food packaging, driven by technological advancements and consumer demand for safer and eco-friendly products. However, it acknowledges the challenges related to regulations, sustainability, and consumer acceptance that need to be addressed for widespread adoption. In conclusion, this paper demonstrates how smart food packaging with biosensors, IoT, and nano materials can transform the food industry by overcoming traditional limitations and meeting evolving consumer needs, providing improved food safety, quality, and sustainability.
Cereal grains are a good source of macronutrients and micronutrients that are required for metabolic activity in the human body. Sprouts have been studied to enhance the nutrient profile. Moreover, secondary metabolites are examined as green food engineering technology that is used in the pharmaceutical, functional ingredients, nutraceutical, and cosmetic industries. The sprout-based food is commonly used to enhance the quality of products by softening the structure of the whole grain and increasing the phytochemicals (nutritional value and bioactive compounds). These sprouting grains can be added to a variety of products including snacks, bakery, beverage , and meat. Consuming whole grains has been shown to reduce the incidence and mortality of a variety of chronic and noncommunicable diseases. Sprouting grains have a diversity of biological functions, including antidiabetic, antioxidant, and anti-cancer properties. Cereal sprout-based products are more beneficial in reducing the risk of cardiovascular diseases and gastrointestinal tract diseases. The novel extraction techniques (microwave-existed extraction, pulse electric field, and enzyme-associated) are applied to maintain and ensure the efficiency, safety, and nutritional profile of sprout. Nutrient-dense sprouts have a low environmental impact and are widely
Objective
This study sought to examine the impacts of a high dietary fiber cereal meal in comparison to conventional dietary management for diabetes on body weight, distribution of adipose tissue, and cardiovascular risk among individuals diagnosed with type 2 diabetes (T2DM).
Methods
A cohort of 120 patients diagnosed with T2DM was enlisted as the study population and divided into two groups using a ratio of 2:1—namely, the W group (n=80) and the U group (n=40). The U group (control) received usual diet, while the W group (intervention) incorporated a high dietary fiber cereal meal in place of their regular staple food in addition to adhering to conventional diabetes dietary recommendations. The high dietary fiber cereal meal was based on whole grains, traditional Chinese medicinal foods, and prebiotics. A subsequent follow-up period of 3 months ensued, during which diverse parameters such as body mass index (BMI),waist-hip ratio (WHR), glycated hemoglobin (HbA1c),fasting blood glucose(FBG),C-peptide levels, blood pressure, blood lipids, high-sensitivity C-reactive protein (hsCRP),10-year cardiovascular disease (CVD) risk, and Lifetime CVD risk were assessed before and after the intervention.
Results
Among the participants, a total of 107 successfully completed the intervention and follow-up, including 72 individuals from the W group and 35 from the U group. Following the intervention, both cohorts exhibited decrease in BMI, WHR, HbA1c, FBG, blood pressure, and blood lipid levels in contrast to their initial measurements. Remarkably, the improvements in BMI, WHR, HbA1c, FBG, total cholesterol (TC), triglycerides(TG), low-density lipoprotein cholesterol (LDL-C), the ratio of triglyceride to high-density lipoprotein cholesterol (TG/HDL-C), and the ratio of 2-hour C-peptide (2hCP) to fasting C-peptide (FCP) were more marked within the W group, exhibiting statistically significant disparities (P<0.05) in comparison to the U group. Furthermore, the levels of hsCRP declined among individuals in the W group, while the U group experienced an elevation.10-year CVD risk reduction were similar in the two groups. While, Lifetime CVD risk only decreased significantly in the W group.
Conclusion
The intervention centred on a cereal-based dietary approach showcased favourable outcomes with regard to body weight, adipose distribution, and cardiovascular risk in overweight individuals grappling with T2DM.
This chapter explores the concepts of food and nutrition security, the progression of our understanding of the role and importance of nutrients, multifaceted dimensions as well as contemporary issues and challenges of food and nutrition security. The chapter outlines various successful and possible interventions to improve the situation of food quality and nutrition security, making use of the analyses presented in the following chapters of the book. Achieving sustainable food quality and nutrition is not only a moral imperative but also critical for social and economic development, as it contributes to poverty reduction, health improvement, and overall human development.
Pineapple is indeed a non-climacteric tropical fruit that is known for its juiciness, pleasant aroma, flavour, and various health-beneficial compounds. The pineapple industry has experienced rapid expansion worldwide due to its nutritional potential, valuable qualities, and the abundance of phytochemicals it contains. During pineapple processing, a significant amount of waste is generated, ranging from 650 to 800 kg per tonne of pineapple. However, this waste can be utilized effectively due to its rich content of residual sugars, pectin, hemicellulose, cellulose, and essential oils. The utilization of pineapple waste presents both prospects and challenges for the industry. Prospects and challenges are critically discussed concerning the future uses of pineapple. The review also highlights the current challenges faced by the bioprocessing sector for the utilization of pineapple nutritional aspects and waste utilization. The nutritional qualities, physicochemical composition, volatile compounds, and health advantages of pineapples are covered in this review.
Graphical Abstract
In recent years, consumers have become more concerned about the freshness and safety of packaged food items with their shelf life and taste. Innovation in food packaging continuously evolves with various techniques, which improve or indicate the quality of the product throughout the supply chain. This review highlights the different packaging strategies for enhancing the freshness of various food products and proclaims an alternative to conventional food packaging systems. Also, this article emphasizes assorted packaging components for the safety of food products, implicating fresh and quality products for consumer health. Such packaging systems provide information on various concepts, including indicators, sensors, scavengers, absorbers and other smart integrated techniques and their application in food products. Moreover, this review highlights the need for exploration in toxicology and migration studies for industrial application and consumer health safety.
Globally, population consume energy dense wheat-based foods and highly processed products due to their superior propensities like viscoelastic approach, minimal cost and nutritional characteristics. This leads to the suffering of people with various gluten related disorders, like, wheat allergy, celiac disease and non-celiac gluten sensitivity. However, in this contemporary world, majority of inhabitants relies on gluten free (GF) products by exploring and understanding the health benefits from variety of GF grains in recent decades. Despite of being advantageous, GF diet also faces multifarious outbreaks in functional, rheological and nutritional aspects. Therefore, to overcome it, various novel technologies like proteolysis of gluten peptides, modified wheat by CRISPER/Cas9 technology, microbial transglutaminase of gluten proteins have been developed. The present review layouts comprehensive impression on gluten related disorders that lead to promote the approaches for GF diet with their curative measures along with the hazard associated to GF diet and novel technologies to overcome those risk factors. Recent advances in technologies with the purpose of seeking the reduction of characterizing clinical entities, looking forward at future for advancement, and more so, researchers should shed their chronicled mindsets and must make broader vision towards this novel approach.
Based on a qualitative content analysis of selected Irish local and national newspapers as well as women’s magazines, this paper explores discursive construction of convenience foods in Ireland during the 1960s and the 1970s, when such products started to gain in popularity. The article discloses various negative commonly occurring associations with convenience foods, such as the lack of flavor, unhealthiness, and high prices, and juxtaposes them with the positive characteristics, including saving time and labor and becoming modern. The research illustrates that discourses revealed ambivalent attitudes toward convenience foods, which were viewed as a blessing on the one hand and a curse on the other. The aim of this study is to add to the growing body of scholarship on Irish culinary history of the second half of the twentieth century, and ultimately, acknowledge the significance of various discourses in the context of discussion on convenience foods.
Recently, the concept of biodegradable and bioactive packaging and surface coating has become a trend. In this work, the bioactive films of chitosan were elaborated following the casting method. Contrary to the films containing the Cinnamomum zeylanicum Blume, Thymus satureioides Cosson, and Syzygium aromaticum essential oils (EOs) mixtures, the control film was thin, colorless, and showed high moisture content, swelling degree, and elongation at break. Concerning the physicochemical parameters, the incorporation of the EOs mixtures minimized the hydrophobicity of the material (θw < 65°) and modified randomly its surface free energy components (γ−; γ+; γLW). The theoretical prediction of Aspergillus sp. and Rhizopus sp. adherence to the chitosan-based films was relatively correlated to the experimental results (r = −0.601). The latter showed that 6.80 % and 19.02 % of the control film surface was covered by Aspergillus sp. and Rhizopus sp. spores, respectively. In contrast, no fungal adherence was noticed in the case of the film incorporating the triple EOs mixture. These promising results revealed that chitosan film containing C. zeylanicum, T. satureioides, and S. aromaticum EOs mixtures could be utilized as a surface coating or bioactive packaging in the food industry.
Naturally present in fresh fruits, antioxidants are promising for developing active packaging materials by deliberately reducing the oxidative damages to the food matrix and thereby enhancing the shelf stability of perishable foods. The extraction and reuse of the natural antioxidants from fruit by-products is an economic and sustainable approach in the agriculture sector. In this chapter, the application of such antioxidant-containing fruit by-products in active packaging development is comprehensively discussed. The sources, types, and the determination methods of antioxidant compounds are summarized, the methods for incorporating these compounds or fruit by-product extracts are discussed, and the applications in real-food packages are illustrated. This review chapter targets to deliver the key information in multiple disciplines involving food science, chemistry, materials science, or packaging science via providing a summary of recent research outputs, which will be promising for further improvement in active packaging innovations.
Among the four major biomolecules found in all living systems, the most abundant are the carbohydrates (carbo-carbon; hydro-water). They are called saccharides deriving etymologically from the word “Saccrose” which is the Greek word for sweet. Carbohydrates are given non-systematic names, although the suffix “ose” is generally used.
Definition of the subject and its importance The production of seaweeds for human food, in land-based aquaculture is an activity still poorly presented by the scientific community. Of the thousands of seaweed species identified (over 11,000 are currently cataloged at the algaebase.org), a remarkably small subset is farmed in the marine environment (i.e., open water) and even fewer are grown in land-based aquaculture systems. Of those that are used in land-based systems, most are monocultures grown for specific, high-value uses. For instance, Chondrus crispus (C. crispus), Palmaria palmata, Devaleraea mollis, Gracilaria spp., and Ulva spp. are grown for human consumption ; Asparagopsis for cosmetics and as supplements for cattle feed; and Gracilaria spp., and Ulva spp. as feed for abalone. In clear contrast with the many centuries of terrestrial production of land plants for human and animal feed crops and the tremendous efforts given over to the selection and cross-breeding of these plants, the selection and improvement of seaweed crops are very much in their infancy. Of all the relatively small number of seaweeds that are domesticated for open-water cultivation, even fewer species have been tested in land-based culture systems at relevant scales. This is in part due to the lack of reliable, domesticated species and their respective selected strains, suitable for the rigors of land-based cultivation, and in part due also to the complexities of life histories and the lack of understanding of the environmental regulation of growth. There is, therefore, an increasing need to test and domes-ticate additional species, since open water systems may not be appropriate for some species with particular morphologies and product applications requiring high standards of control and costs of production.
Hot water extraction from the red seaweed Asparagopsis taxiformis yielded three extracts which showed sulfated galactans with a D:L-galactose ratio non consistent with carrageenan or agaran backbones. The major extract was fractionated by cetrimide precipitation and redissolution with increasing sodium chloride concentrations due to their low solubility. Seven fractions were obtained, and studied by methylation analysis, desulfation-methylation, and NMR spectroscopy of the partially hydrolyzed and the native samples. Fractions with the highest yield were those obtained at high concentrations of NaCl. They comprised both agaran and carrageenan structures in considerable amounts. The main agaran structures were β-D-galactose 4-sulfate and β-D-galactose 2-sulfate units linked to α-L-galactose 2,3-disulfate residues, and β-D-galactose linked to α-L-galactose 3-sulfate or 6-sulfate, or substituted with single …
