Foods,
Journal Year:
2024,
Volume and Issue:
13(23), P. 3944 - 3944
Published: Dec. 6, 2024
Foods
and
beverages
with
health
benefits
have
become
increasingly
popular
consumers,
fruits
legumes
are
considered
good
sources
of
nutrients.
In
this
study,
sea
buckthorn
fava
bean
were
used
as
the
main
raw
materials
to
prepare
buckthorn-fava
composite
instant
powder
(S-FCP).
Different
drying
methods
(spray-drying
(SD)
freeze-drying
(FD))
combined
carriers
(maltodextrin
(MD)
inulin
(INU))
involved
investigate
their
effects
on
physicochemical
properties,
functional
sensory
attributes
powder.
The
results
showed
that
FD
better
protected
color
S-FCP
produced
particles
possessing
more
porous
structures
compared
SD;
FD-INU
(freeze-dried-inulin)
had
shortest
dissolution
time
largest
solubility.
addition,
highest
total
phenolic
flavonoid
contents
strongest
antioxidant
capacity,
overall
organoleptic
properties
hypoglycemic
potential.
Therefore,
use
INU
a
carrier
suitable
for
production
S-FCP.
This
work
provides
promising
approach
developing
high-valued
beverage
composed
sea-buckthorn/broad
bean,
which
also
contributes
development
food
industry.
Applied Sciences,
Journal Year:
2025,
Volume and Issue:
15(3), P. 1130 - 1130
Published: Jan. 23, 2025
This
study
addresses
the
optimization
of
juice
extraction
from
sea
buckthorn
(Hippophae
rhamnoides)
to
meet
growing
demand
for
healthy,
natural
food
products.
An
upgraded
screw
press
with
a
self-regulating
pressure
adjustment
mechanism
was
developed
and
evaluated.
Four
spring
types
(wire
diameters,
1–6
mm;
maximum
forces,
47.5–800
N)
rotation
speeds
ranging
140
200
rpm
were
investigated
their
effects
on
yield,
compression
density,
internal
pressure,
power
consumption
using
fruits.
The
results
indicated
that
springs
higher
forces
yielded
greater
outputs.
highest
yield
47%
achieved
3
mm
wire
diameter
630
N
force
(Spring
4)
at
185
rpm.
configuration
also
demonstrated
an
optimal
balance
between
density
(948
kg/m3)
(320
Pa)
while
maintaining
lowest
(142
W).
within
pressing
chamber
increased
both
speed.
While
Spring
2
generated
pressures
(up
570
Pa
rpm),
4
moderate
pressures,
suggesting
effective
transmission.
exhibited
despite
high
yields
densities.
concludes
utilizing
optimizes
efficiency
minimizing
energy
use.
Equipment
designs
allowing
fine-tuning
speed
can
significantly
enhance
production
in
potentially
other
fruit-juice-processing
applications.
Applied Sciences,
Journal Year:
2024,
Volume and Issue:
14(23), P. 11069 - 11069
Published: Nov. 28, 2024
In
recent
decades,
there
has
been
an
increasing
consumer
demand
for
the
so-called
superfoods,
accompanied
by
a
growing
scientific
interest.
our
work,
sixteen
commercial
nutraceuticals
of
different
product
categories,
including
powders
cereal
grasses,
vegetables,
fruits,
microalgae,
aquatic
plant,
and
herbs,
were
analyzed
to
compare
their
nutritional
properties
volatile
profile.
Some
samples,
especially
spirulina,
chlorella,
duckweed
powders,
rich
in
protein;
however,
amino
acid
composition
was
imbalanced.
Spinach,
duckweed,
moringa
exhibited
very
high
ash
contents,
while
sea
buckthorn
powder
relatively
source
lipids.
Acerola
had
highest
total
phenolic
content
far
showed
exceptional
antioxidant
antibacterial
vitro
analyses
as
well.
Aronia
rosehip
also
potential,
remarkable
activity.
The
headspace
volatiles
samples
significant
variations.
Terpenes
major
turmeric
ginger
powders.
High
levels
acids
detected
fruit
compounds
only
characteristic
certain
products,
example,
dimethyl
sulfide
beetroot
powder,
trans-3-penten-2-one
aronia
hexadecane
spirulina
turmerones
powder.
These
can
be
considered
botanical
markers,
which
potentially
help
detect
adulteration
specific
nutraceuticals.
Overall,
this
study
presents
aromatic
diversity
among
various
“superfood”
highlights
potential
application
ingredients
functional
foods,
emphasizes
need
regulatory
standards
ensure
safety,
quality,
consistency
nutraceutical
market.
Applied Sciences,
Journal Year:
2024,
Volume and Issue:
14(17), P. 7634 - 7634
Published: Aug. 29, 2024
Sea
buckthorn
is
a
promising
ingredient
for
the
food
industry
because
it
good
source
of
vitamins,
polyphenols,
phytosterols,
etc.
In
this
research,
first
time
that
aqueous
extracts
lyophilized
sea
(LSB)
0%,
0.5%,
1%,
2%,
and
3%
w/w
were
used
to
enrich
set-type
yogurts.
Therefore,
fermentation
kinetics,
hardness,
color,
titratable
acidity,
syneresis,
water
holding
capacity,
total
phenolic
content
microstructure,
sensory
analysis
investigated.
Extracts
shorten
yogurt
time,
change
reduce
increase
water-holding
capacity
compared
plain
yogurt.
Also,
acidity
all
yogurts
remained
same
but
increased
as
concentration
from
increased.
The
color
parameters
fortified
affected
by
extract
with
increasing
a*
b*
values
according
concentrations.
Finally,
0.5%
1.0%
LSB
have
quality
characteristics,
content,
higher
scores
being
liked
rest
enriched
samples.
This
study
could
knowledge
uses
in
dairy
products.
