Assessing Quality Attributes and Antioxidant Effects in Chocolate Milk Formulated with Gum Arabic and Desert Truffle DOI Open Access
Khalid A. Alsaleem, Khalid Hamid Musa, Mahmoud E. A. Hamouda

et al.

Processes, Journal Year: 2024, Volume and Issue: 12(8), P. 1714 - 1714

Published: Aug. 15, 2024

The increasing demand for functional and nutritious beverages necessitates the exploration of novel ingredients formulations. This study evaluated impact supplementing chocolate milk with desert truffles powder varying concentrations gum arabic on its chemical composition, viscosity, color characteristics, antioxidant activity, sensory attributes. Desert was consistently incorporated at 2% across all treatments, while varied from 0% to 1.5%. results revealed significant enhancements in nutritional profile, particularly treatments higher concentrations, which showed increased solids-not-fat, protein, carbohydrate contents. Additionally, viscosity shear stress values improved addition arabic, enhancing texture stability. Color analysis demonstrated a darker more intense coloration samples levels. Antioxidant assessed through total phenolic content, DPPH, ABTS scavenging highest moderate but declined A high correlation observed between content both DPPH activities. Sensory evaluation indicated no differences flavor, consistency, color, overall acceptability suggesting that did not compromise qualities. Overall, this highlights incorporating can effectively improve properties milk, presenting it as viable option health-oriented consumers.

Language: Английский

Review on mushroom mycelium-based products and their production process: from upstream to downstream DOI Creative Commons
Hyun‐Jae Shin, Hyeon-Su Ro, Moriyuki Kawauchi

et al.

Bioresources and Bioprocessing, Journal Year: 2025, Volume and Issue: 12(1)

Published: Jan. 10, 2025

Abstract The global trend toward carbon neutrality and sustainability calls for collaborative efforts in both the basic applied research sectors to utilize mushroom mycelia as environmentally friendly sustainable materials. Fungi, along with animals plants, are one of major eukaryotic life forms. They have long been utilized traditional biotechnology sectors, such food fermentation, antibiotic production, industrial enzyme production. Some fungi also consumed crops, fruiting bodies various mushrooms. Recently, new trends emerged, shifting from applications towards innovative use mycelium eco-friendly bioresources. This approach has gained attention development alternative meats, mycofabrication biocomposites, production mycelial leather fabrics. These aim replace animal husbandry recycle agricultural waste construction electrical paper reviews current on mycelia, covering strain improvements molecular breeding well products processes. Key findings, practical considerations, valorization discussed. Graphical

Language: Английский

Citations

2
Nitrogen management in rice under crop rotation and nitrogen level adjustment: comprehensive responses of soil, roots, and plant growth DOI
Yunsheng Song, Minghui Dong, Mingjie Jin

et al.

Rhizosphere, Journal Year: 2025, Volume and Issue: unknown, P. 101038 - 101038

Published: Feb. 1, 2025

Language: Английский

Citations

1
Microwave Assisted Extraction of Chitosan from Agaricus bisporus: Techno-Functional and Microstructural Properties DOI Creative Commons

Adity Bahndral,

Rafeeya Shams,

Kshirod Kumar Dash

et al.

Carbohydrate Polymer Technologies and Applications, Journal Year: 2025, Volume and Issue: unknown, P. 100730 - 100730

Published: Feb. 1, 2025

Language: Английский

Citations

1
Mushrooms as Nutritional Powerhouses: A Review of Their Bioactive Compounds, Health Benefits, and Value-Added Products DOI Creative Commons

A. K. Singh,

Ramesh Kumar Saini,

Amit Kumar

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(5), P. 741 - 741

Published: Feb. 22, 2025

Mushrooms are known to be a nutritional powerhouse, offering diverse bioactive compounds that promote and enhance health. provide distinguishable taste aroma an essential source of vitamin D2, B complex, hydroxybenzoic acids (HBAs) hydroxycinnamic (HCAs), terpenes, sterols, β-glucans. Edible mushroom varieties such as Hericium erinaceus, Ganoderma sp., Lentinula edodes recognized functional foods due their remarkable potential for disease prevention promotion overall health well-being. These have antioxidants, anti-inflammatory, cytoprotective, cholesterol-lowering, antidiabetic, antimicrobial, anticancer properties, well controlling blood pressure, being immunity booster, strengthening bone properties. In addition, they contain non-digestible oligosaccharides (NDOs) ergothioneine, substrate gut microflora. Supplementing our daily meals with those can add value food, providing benefits. Novel edible mushrooms investigated explore substances therapeutic benefit human The scientific community (mycologists) is currently studying the prospects unlocking full advantages mushrooms. This review aims knowledge culturing conditions, potential, value-added products 11 varieties.

Language: Английский

Citations

1
Lentinan, β-glucan from Shiitake (Lentinula edodes): A review on structure, conformational transition, and gastro-intestinal interaction contributing towards its anti-diabetic potential DOI

Shuvarghya Chakraborty,

Muskan Beura, Susheel Kumar Sharma

et al.

Trends in Food Science & Technology, Journal Year: 2023, Volume and Issue: 142, P. 104224 - 104224

Published: Oct. 30, 2023

Language: Английский

Citations

19
Exploring the health benefits of Ganoderma : bioactive compounds and mechanisms of action; immunomodulatory, and anti-tumour activities DOI
Samantha C. Karunarathna, Aseni Ediriweera, Kandeeparoopan Prasannath

et al.

New Zealand Journal of Botany, Journal Year: 2024, Volume and Issue: unknown, P. 1 - 85

Published: July 22, 2024

Ganoderma, a genus of mushrooms known for its long history medicinal use, has gained increasing attention in recent years due to potential health benefits. This review delves into the bioactive compounds found Ganoderma and elucidates intricate mechanisms underlying immunomodulatory anti-tumour activities. The diverse health-promoting effects can be attributed decadent array compounds, notably polysaccharides, triterpenoids, which play pivotal role. ability mushroom modulate immune system, enhancing activity cells, such as natural killer cells macrophages, is central focus. Furthermore, we explore how exerts through induction apoptosis, inhibition angiogenesis, interference with various signalling pathways critical cancer cell growth metastasis. As research this area continues evolve, comprehensive understanding supplement role promoting well-being emerging, offering promising avenues further investigation application healthcare.

Language: Английский

Citations

7
Advancing Sustainability in Mushroom Cultivation by leveraging IoT and ML Techniques DOI

V Aravindhaa,

R J Sanjanaa -,

A T Mithul Raaj

et al.

Published: May 3, 2024

Language: Английский

Citations

1
Decoding trace element speciation in mushrooms: Analytical techniques, comprehensive data review, and health implications DOI Creative Commons
Alejandro R. López,

Elena Ortega-Caneda,

Estrella Espada-Bellido

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 463, P. 141460 - 141460

Published: Sept. 28, 2024

Language: Английский

Citations

0
Assessing Quality Attributes and Antioxidant Effects in Chocolate Milk Formulated with Gum Arabic and Desert Truffle DOI Open Access
Khalid A. Alsaleem, Khalid Hamid Musa, Mahmoud E. A. Hamouda

et al.

Processes, Journal Year: 2024, Volume and Issue: 12(8), P. 1714 - 1714

Published: Aug. 15, 2024

The increasing demand for functional and nutritious beverages necessitates the exploration of novel ingredients formulations. This study evaluated impact supplementing chocolate milk with desert truffles powder varying concentrations gum arabic on its chemical composition, viscosity, color characteristics, antioxidant activity, sensory attributes. Desert was consistently incorporated at 2% across all treatments, while varied from 0% to 1.5%. results revealed significant enhancements in nutritional profile, particularly treatments higher concentrations, which showed increased solids-not-fat, protein, carbohydrate contents. Additionally, viscosity shear stress values improved addition arabic, enhancing texture stability. Color analysis demonstrated a darker more intense coloration samples levels. Antioxidant assessed through total phenolic content, DPPH, ABTS scavenging highest moderate but declined A high correlation observed between content both DPPH activities. Sensory evaluation indicated no differences flavor, consistency, color, overall acceptability suggesting that did not compromise qualities. Overall, this highlights incorporating can effectively improve properties milk, presenting it as viable option health-oriented consumers.

Language: Английский

Citations

0