Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3923 - 3923
Published: Dec. 4, 2024
Einkorn (
Language: Английский
Food Analytical Methods, Journal Year: 2024, Volume and Issue: 17(9), P. 1359 - 1372
Published: Aug. 19, 2024
Buriti oil is a vegetable extracted from the pulp and seeds of buriti (Mauritia flexuosa L.), palm commonly found in Amazon region, used both popular medicine cosmetic food industries. This work aimed to develop faster more accessible procedure quantify content carotenoids, polyphenols, total flavonoids oils, where predictive models emphasize figures merit. The study was carried out with 50 samples state Pará, Brazil, which were sampled by combining attenuated reflection (ATR) spectroscopy mid-infrared Fourier transform (FT-MIR) together partial least squares regression (PLSR). confidence validation matrix obtained ultraviolet–visible spectroscopy. PLSR model regarding carotenoid presented values between 335.33 1557.05 μg/g validated concentration demonstration coefficient (R2cal) equal 0.9556, prediction (R2pred) 0.85642, bias = 5.68.10−13, performance deviation ratio value (RDP) 2.0135, range error rate (RER) 4.3747. Concentrations phenolic compounds predicted between 96.2964 121.857 GAE/100 g, R2cal 0.9762, R2pred 0.8198, 3.38.10−10, RDP 5.9028, RER 5.7578. flavonoid contains concentrations 86.844 133.852 mg EC/100 g that circulate 0.9445, 0.8536, 6.98.10−8, 6.7085, 6.7085. showed high levels b-carotene. Prediction are overwhelming can be for screening quality control natural products.
Language: Английский
Citations
2
Published: Jan. 1, 2023
In this paper, the electronic nose (E-nose) and headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were used to analyze volatiles of rice bran kvass (RBK) reference Qiulin (QLK). Meanwhile, flavor amino acids RBK before after fermentation determined. The results showed that kinds remained consistent in terms overall category while there differences content between them (p< 0.05). A total 35 volatile compounds, mainly including esters, alcohols, phenols, aldehydes, acids, identified by GC-MS two kvass. addition, essential acid sweet increased significantly (p<0.05) fermentation. contains both main its own unique characteristics, making it new star Kvass family.
Language: Английский
Citations
4
Published: Jan. 1, 2024
Language: Английский
Citations
1
Published: Jan. 1, 2024
Citations
1
Food Science & Nutrition, Journal Year: 2024, Volume and Issue: 12(11), P. 9340 - 9352
Published: Oct. 6, 2024
Abstract The increasing demand for plant‐based beverages with improved functional and sensory qualities has guided this study, which examines the bioactive content, functional, properties of a rice, apple pomace, sea buckthorn beverage (RASB) fermented probiotic Lactobacillus plantarum Saccharomyces cerevisiae . We found out that total polyphenol content (TPC), flavonoid (TFC), β‐carotene were significantly higher in samples , particularly coculture samples. These also exhibited elevated alcohol by volume (ABV). Monoculture showed increased flavonol (TFLC), anthocyanin (TAC), proanthocyanidin. RASB‐LP sample, containing only revealed highest antioxidant properties, evidenced DPPH (94.13 ± 0.05%) ABTS (97.69 0.09%) assays. Interestingly, 3‐methylbutyl 3‐methylbutanoate, abundant unfermented control, was hydrolyzed to 3‐methyl‐1‐butanol samples, especially those Sensory evaluation scored aroma overall acceptability. FTIR analysis indicated changes groups RASB Together, our findings suggest novel cereal enhanced quality can be developed through addition fruit coupled fermentation using LP28
Language: Английский
Citations
1
Preventive Nutrition and Food Science, Journal Year: 2023, Volume and Issue: 28(4), P. 401 - 410
Published: Dec. 27, 2023
At present there is heightened demand for beverages that functionally improve human well-being. Wheat and wheat derivatives are excellent sources of nutrients bioactive phytochemicals including phenolic compounds, dietary fiber, gamma amino butyric acid, acids. Generally, flour has been used extensively in baking confectionery production, germ, bran byproducts can be to fortify some foods. However, limited attention paid the use beverage production. Our study therefore aimed fill this gap by comprehensively exploring various aspects beverages. This review scrutinizes preparation, processing methods, sensory perception, biological properties, also sheds light on challenges future perspectives industry. offers valuable insight into design functional, nonalcoholic plant-based
Language: Английский
Citations
3
Measurement Food, Journal Year: 2023, Volume and Issue: 11, P. 100106 - 100106
Published: Sept. 1, 2023
Increased risk of non-communicable diseases (NCDs) such obesity, Type-2 diabetes, cardiovascular illnesses, and dental health issues has been associated with excessive added-sugar consumption. The objective this study was to develop Kunun-zaki - a non-carbonated, non-alcoholic, cereal-based fermented beverage, using natural plant-based sweeteners Thaumatococcus daniellii (Miracle fruits) Dioscoreophyllum cumminsii (Serendipity berry) in place table sugar at various concentrations (1.0 – 5.0 g/100mL). beverages' quality characteristics, nutritional, antinutrients, minerals sensory profiles were determined. With regard the majority variables examined, main factors interaction effects significant (p < 0.05). Beverage sweetened both fruits showed improved physical characteristics indicators, they also retained more micronutrients (vitamins minerals). Although tolerable level, alkaloids tannins, however, somewhat prevalent these organically-sweetened samples, whereas phytates sucrose ones. Application robust (R2 > 0.80) Principal Component Analysis (PCA) Orthogonal Projection Latent Structure Discriminant (OPLS-DA) clearly partitioned all desirable physicochemical attributes beverages mainly between miracle serendipity-sweetened Kunun-zaki, just overall consumer acceptability favoring sucrose-sweetened beverage. Hence, further reiterate superiority organic over common formulation their potential expanded application food systems.
Language: Английский
Citations
2
Eastern-European Journal of Enterprise Technologies, Journal Year: 2023, Volume and Issue: 5(11 (125)), P. 43 - 56
Published: Oct. 31, 2023
The paper is devoted to the study of interaction and significance factors influencing prediction optimization process obtaining malt. object our research wheat, barley rye 33 full factorial experiments were performed, germination period, wetting degree temperature act as variable factors. At same time, amylolytic activity malt's enzymatic complex saccharification ability taken response function experiment. 27 carried out with three repetitions in order check accuracy choice optimal conditions for malt, a regression equation was obtained. According least squares method, equations obtained approximation (SA) (AA) values wheat method analysis, adequacy checked by Fisher criterion, statistical their coefficients Student's homogeneity parallel Cochrane criterion. model expressing result malt follows: τ=5.8 days, w=42.2 %, t=15.9 °C; YSA=5.35, YAA=320.0, – τ=6.1 days; w=44.1 %; t=17.6 YSA=4.93; YAA=255.2, τ=4.6 w=45.1 t=15.0 YSA=8.63; YAA=198.1. In this work, dependence saccharifying enzymes also studied. grains has maximum effect on malts. materials can be applied production non-alcoholic functional beverages
Language: Английский
Citations
2
Food Chemistry X, Journal Year: 2024, Volume and Issue: 21, P. 101161 - 101161
Published: Feb. 1, 2024
In this paper, the electronic nose (E-nose) and headspace-solid phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC–MS) were used to analyze volatiles of rice bran kvass (RBK) reference Qiulin (QLK). Meanwhile, flavor amino acids RBK before after fermentation determined. The results showed that kinds remained consistent in terms overall category while there differences content between them (p < 0.05). A total 35 volatile compounds, mainly including esters, alcohols, phenols, aldehydes, acids, identified by GC–MS two kvass. addition, essential acid sweet increased significantly 0.05) fermentation. contains both main its own unique characteristics, making it a new member Kvass family.
Language: Английский
Citations
0
Agrarian science, Journal Year: 2024, Volume and Issue: 6, P. 132 - 138
Published: June 16, 2024
Relevance. Developing the concept of optimal healthy nutrition increases demand for development and production fortified functional food products. We propose to use plant-based drinks as a system obtaining probiotic product, which is source number nutrients. Because environment in plants isn’t usually good growing lactic acid bacteria, it’s important look into different ways start fermentation these kinds places. The purpose studies evaluate intensify process vegetable drink with complex starter culture «Bifido plus». Мethods. Research methods include assessment increase microbial biomass, accumulation exopolysaccharides, changes acidity viscosity drink. Results. possibility adaptation Plus» plant was established, ultrasonic exposure addition inulin promoted activation process. In particular, shortens lag phase by 0.85 ± 0.05 hours, ultrasound treatment it 2.1 0.2 hours. At same time, subsequent volume biomass sample subjected 60–313% 28–44% under influence inulin. introduction also activate change titratable acidity, on average, 3–15%, 38.7–68%, exopolysaccharides 27.3–58.8% relative control sample. So, research results show that can be used media. supported grant from Russian Science Foundation (RSF) within framework project 23-26-10063.
Language: Английский
Citations
0