Development and evaluation of functional cookies developed from Amaranthus grain flour supplemented with bee bread DOI Creative Commons

Nigusu Getahun Reda,

Henock Woldemichael Woldemariam

Research Square (Research Square), Год журнала: 2024, Номер unknown

Опубликована: Дек. 31, 2024

Abstract Amaranthus (AMA) is a nutrient-rich, easily-grown underutilized pseudo cereal but has the potential to be significant weapon in fight against malnutrition and hunger. In addition, Beebread (BB) similarly despite being extremely beneficial human health. The aim of this study was evaluate impact BB integration (% OF BB), baking temperature (T), time (t) on functional cookie qualities. Optimum process conditions produce cookies with maximized crude protein content (11.90 %), total antioxidant activity (136.23 µg/mL IC50 DPPH scavenging activity), overall acceptability 6.04 (7-point hedonic scale) were found 18.89 %, 84.36 ℃, 12.08 min for % BB, T, t respectively. findings demonstrated that as percentage composite flour increased, so did thickness (11.36 ± 0.08 mm), diameter (46.63 0.21 contents (12.03 0.18 (IC50 concentration ABTS 136.62 38.48 0.83 µg/mL, respectively, FRAP 134.17 3.61 µg AAE/g), phenolic 90.34 1.56 mg GAE/g flavonoid 120.55 0.46 QE/g, 6.07 0.04 cookies. phytic acid 423.30 1.66 µg/g optimized (OPC) less than control (COC). But tannin 0.148 0.000 CE/g oxalates 0.276 0.023 g/g, OPC had slightly more COC. Even if these values show minimal increment, antinutritional remained at minimum. improved protein, mineral, antioxidant, phenolics can contribute health advantages diets.

Язык: Английский

Comprehensive review of extraction, purification, structural characteristics, pharmacological activities, structure-activity relationship and application of seabuckthorn protein and peptides DOI

Guo Chun-qiu,

Ling Na,

Haiyan Tian

и другие.

International Journal of Biological Macromolecules, Год журнала: 2025, Номер 294, С. 139447 - 139447

Опубликована: Янв. 5, 2025

Язык: Английский

Процитировано

2
Amaranth grain: nutritional composition, bioactive compounds, processing, and applications DOI
José Eduardo Borges‐Martínez, Deyanira del Rosario Moguel-Concha, María Stephanie Cid‐Gallegos

и другие.

Elsevier eBooks, Год журнала: 2025, Номер unknown, С. 67 - 81

Опубликована: Янв. 1, 2025

Язык: Английский

Процитировано

1
Current Production Scenario and Functional Potential of the Whole Amaranth Plant: A Review DOI Creative Commons
Nataly Peña-Gómez, Sergio Zubelzu Mínguez,

Juan-David Escobar

и другие.

IntechOpen eBooks, Год журнала: 2024, Номер unknown

Опубликована: Фев. 14, 2024

Amaranth grain is a pseudocereal that has been widely studied, standing out as gluten-free seed and plant-based protein source. seeds have associated with functional properties attractive medical benefits. Besides the themselves, various other parts of plant possess significant nutritional value. Thus, on one hand, this chapter summarizes an overview amaranth seeds, leaves, flowers. Apart from this, recent research studies reported amaranth’s composition, its uses, potential benefits for human health. This also offers insight into global socioeconomic scenario farmers producers. Possible strategies include biotechnology, ingredient innovation, ethical biotrade proposed here. These three fronts, acting synergistically, would exploit considerable diversity these species promote programs to improve value chain and, therefore, life quality their communities.

Язык: Английский

Процитировано

5
HPLC-Based Metabolomic Analysis and Characterization of Amaranthus cruentus Leaf and Inflorescence Extracts for Their Antidiabetic and Antihypertensive Potential DOI Creative Commons
Jesús Alfredo Araujo-León, Ivonne Sánchez‐del Pino, Rolffy Ortíz‐Andrade

и другие.

Molecules, Год журнала: 2024, Номер 29(9), С. 2003 - 2003

Опубликована: Апрель 26, 2024

The aim of this study was to investigate the potential Amaranthus cruentus flavonoids (quercetin, kaempferol, catechin, hesperetin, naringenin, hesperidin, and naringin), cinnamic acid derivatives (p-coumaric acid, ferulic caffeic acid), benzoic acids (vanillic 4-hydroxybenzoic acid) as antioxidants, antidiabetic, antihypertensive agents. An analytical method for simultaneous quantification flavonoids, derivatives, metabolomic analysis leaves inflorescences from A. developed with HPLC-UV-DAD. Evaluation linearity, limit detection, quantitation, precision, recovery used validate developed. Maximum total contents (5.2 mg/g lyophilized material) (0.6 were found in leaves. Using UV-Vis spectrophotometry, maximum betacyanin (74.4 betaxanthin (31 inflorescences. leaf extract showed highest activity removing DPPH radicals. In vitro antidiabetic extracts performed pancreatic α-glucosidase intestinal α-amylase, compared acarbose. Both exhibited a reduction enzyme 57 74%. Furthermore, vivo tests on normoglycemic murine models improved glucose homeostasis after sucrose load, which significantly different control. angiotensin-converting contrasted captopril; both 53 58%. induced 45% relaxation an ex aorta model. molecular docking analysis, isoamaranthin isogomphrenin-I predictive binding affinity α-glucosidases (human maltase-glucoamylase human sucrase-isomaltase), while catechin displayed enzyme. data highlights functional food.

Язык: Английский

Процитировано

5
Plant-based proteins as a food source and plant growth biostimulants DOI Creative Commons
Oksana Sytar, Katarína Olšovská

Discover Food, Год журнала: 2024, Номер 4(1)

Опубликована: Авг. 22, 2024

The primary focus of the review is on physiological, biochemical, and agronomic aspects plant-based proteins, with particular emphasis their effectiveness as both food sources biostimulants. A comprehensive peer-reviewed articles, scientific journals, industry reports was conducted using databases such PubMed, Scopus, Web Science. Various plant species including cereals, legumes, oilseeds, nuts, pseudocereals, tubers are recognized promising plant-derived proteins. exploration biodiversity for biostimulant protein production, coupled utilization diverse biostimulants, deemed essential. Moreover, suggestion that development particularly viable in regions where animal agriculture resource-intensive or economically infeasible discussed. Embracing these solutions aligns goals new ecological agriculture, fostering a more resilient interconnected system.

Язык: Английский

Процитировано

5
Exploiting pseudocereals as novel high protein grains DOI Creative Commons
Julio Vidaurre‐Ruiz, Denisse Bender,

Regine Schönlechner

и другие.

Journal of Cereal Science, Год журнала: 2023, Номер 114, С. 103795 - 103795

Опубликована: Окт. 14, 2023

The pseudocereals quinoa, amaranth, kañiwa, and buckwheat offer a range of nutritional benefits are becoming increasingly popular as valuable sustainable sources protein. Their protein quality is considered superior to many traditional cereals due their more balanced amino acid composition, making them good options for plant-based alternatives. Extracted concentrates or isolates from pseudocereals, especially have techno-functional properties, like high solubility foaming properties. Modification pseudocereal proteins by heat treatment, enzymatic hydrolysis, pressure ultrasound processing can further enhance these properties well emulsion stability. In addition benefits, possess an excellent adaptability harsh environmental conditions dry hot weather, which makes grains option those looking source nutritionally dense alternative meet the future dietary challenges.

Язык: Английский

Процитировано

10
Unconventional sourced proteins in 3D and 4D food printing: Is it the future of food processing? DOI
Nircia Isabella Andrade Pereira,

Marquejon Dos Santos Oliveira,

Bianca Cristina Carvalho Reis

и другие.

Food Research International, Год журнала: 2024, Номер 192, С. 114849 - 114849

Опубликована: Июль 30, 2024

Язык: Английский

Процитировано

4
Prospects for the Use of Amaranth Grain in the Production of Functional and Specialized Food Products DOI Creative Commons
Dana Toimbayeva, Saule Saduakhasova, Svetlana Kamanova

и другие.

Foods, Год журнала: 2025, Номер 14(9), С. 1603 - 1603

Опубликована: Май 1, 2025

This review is dedicated to exploring recent advancements in the study of amaranth grain and presents research primarily on Amaranthus species such as cruentus, hypochondriacus, caudatus, a lesser extent hybridus, mantegazzianus, muricatus, tuberculatus, viridis, spinosus, tenuifoliu. Amaranth (Amaranthus spp.) promising, high-yield pseudocereal crop with significant commercial potential for developing functional food products. It contains wide range bioactive compounds, including squalene, tocopherols, phenolic phytates, vitamins, which possess important physiological properties. characterized by high levels starch, proteins, minerals, dietary fiber. Moreover, proteins are distinguished balanced amino acid composition exhibit greater resistance external factors compared animal-derived proteins. Grains free gliadin, making it valuable nutritional source individuals celiac disease, an immune-mediated disorder. Unlike traditional cereals, where prolamins glutelins dominate protein composition, pseudocereals like consist albumins globulins. The processing methods influence their quantitative qualitative often significantly improving physicochemical, antioxidant, functional, rheological work provides detailed analysis amaranth's chemical components, along its evaluation therapeutic preventive fractions (albumin, globulin, glutelin) squalene increased antioxidant activity, contributing notable radiation X-ray exposure. Bioactive compounds phytol, α-tocopherol, lunasin-like peptide (AhLun) anticancer properties have also been identified amaranth. Furthermore, six peptides were isolated from amaranth, which, according predictive models, demonstrate capacity inhibit angiotensin-converting enzyme (ACE) suggesting hypotensive effects. Certain considered promising ingredients prevention comprehensive treatment conditions diabetes, inflammatory bowel diseases, hypercholesterolemia, cardiovascular obesity. spp. processed products hold interest development innovative products, expansion enhancement value.

Язык: Английский

Процитировано

0
Development and characterization of amaranth protein-based edible films incorporating Satureja khuzestanica essential oil DOI Creative Commons

Elham Khalili,

Gholamreza Jahed Khaniki, Saeedeh Shojaee‐Aliabadi

и другие.

Applied Food Research, Год журнала: 2025, Номер unknown, С. 100967 - 100967

Опубликована: Май 1, 2025

Язык: Английский

Процитировано

0
Physical and Chemical Characterization and Bioavailability Evaluation In Vivo of Amaranth Protein Concentrate DOI Creative Commons
Yu S Sidorova, N A Petrov, И Б Перова

и другие.

Foods, Год журнала: 2023, Номер 12(8), С. 1728 - 1728

Опубликована: Апрель 21, 2023

Special attention is being paid to the study of amaranth proteins. They are characterized by a high biological value that significantly exceeds those grain crops. The production protein concentrate from flour includes preliminary enzymatic hydrolysis, extraction resulting mixture, precipitation, microfiltration, and freeze-drying. In our study, obtained was limited valine, with an amino acid score 74%. true digestibility determined in vivo 97.6 ± 0.3%, which lower than casein (99.3 0.2%). digestibility-corrected 72.2%. rich source selenium, copper, magnesium, manganese, iron. Ferulic only polyphenolic compound found concentrate, but its content greater compared original flour. Saponins were not removed completely during process obtaining concentrate. We identified 15 saponins mainly bidesmoside type, sapogenins related derivatives oleanolic acid. Thus, developed can be used as ingredient functional food products, value.

Язык: Английский

Процитировано

8