Опубликована: Янв. 1, 2024
Язык: Английский
Food & medicine homology., Год журнала: 2024, Номер 1(1), С. 9420014 - 9420014
Опубликована: Июль 25, 2024
Язык: Английский
Процитировано
27
Journal of Food Biochemistry, Год журнала: 2025, Номер 2025(1)
Опубликована: Янв. 1, 2025
This study investigates the influence of water physicochemical properties on growth, production, nutritional composition, and antioxidant Gracilaria tenuistipitata , cultivated at two different sites (Gangamati Hazipur) along northern Bay Bengal, Bangladesh. The quality parameters were monitored weekly. Results revealed that Gangamati site is characterized by significantly higher ( p < 0.05) salinity (14.75 ± 4.89 ppt), transparency (60.50 9.57 cm), total dissolved solids (6154.90 1492.50 mg/L) compared to Hazipur site. outperformed in terms daily growth rate production. Furthermore, proximate composition analysis indicated protein (25.06 0.90% DW), lipid (1.22 0.05% fiber (7.03 0.76% carbohydrate (38.41 0.80% DW) contents seaweed from mineral content G. was also influenced culture 0.05). Amino acid demonstrated superior seaweed, with levels essential (77.286 0.06 mg/g) nonessential (95.243 0.07 amino acids than fatty profiles varied between sites, exhibiting unsaturated (41.27 0.05%) Hazipur, indicating indices. Bioactive compounds activity. Overall, these results indicate estuary provides a better environment for cultivation resulting bioactive properties.
Язык: Английский
Процитировано
0
Elsevier eBooks, Год журнала: 2025, Номер unknown, С. xxix - lxxx
Опубликована: Янв. 1, 2025
Язык: Английский
Процитировано
0
ACS Sustainable Chemistry & Engineering, Год журнала: 2025, Номер unknown
Опубликована: Март 24, 2025
Язык: Английский
Процитировано
0
Food Chemistry X, Год журнала: 2025, Номер unknown, С. 102428 - 102428
Опубликована: Апрель 1, 2025
Undaria pinnatifida, a nutrient-rich seaweed, holds potential for the alcoholic beverage industry. This study optimized ultrasonic processing of blend liquor (UBL) and fermentation fermented wine (UFW) while identifying volatile components assessing antioxidant properties. After optimization, UBL had polysaccharide content (PC) 0.66 g/L an alcohol (AC) 39.2 % vol, UFW showed PC 9.81 AC 8.3 vol. HS-SPME-GC × GC-TOF-MS analysis identified 34 characteristic compounds, with esters as predominant class. was featured by notably high levels ester contained fatty acids leading to distinct flavor profiles. Antioxidant assays revealed that both beverages demonstrated free radical scavenging activity in dose-dependent manner. These findings highlight novel resource developing functional flavorful beverages, contributing innovation food industries.
Язык: Английский
Процитировано
0
Foods, Год журнала: 2024, Номер 13(14), С. 2277 - 2277
Опубликована: Июль 19, 2024
In recent years, the growing demand for algae in Western countries is due to their richness nutrients and bioactive compounds, use as ingredients foods, cosmetics, nutraceuticals, fertilizers, biofuels,, etc. Evaluation of qualitative characteristics involves assessing physicochemical nutritional components determine suitability specific end uses, but this assessment generally performed using destructive, expensive, time-consuming traditional chemical analyses, requires sample preparation. The hyperspectral imaging (HSI) technique has been successfully applied food quality control potential overcome limitations biochemical methods. study, profile (proteins, lipids, fibers) seventeen edible macro- microalgae species widely grown throughout world were investigated Moreover, a shortwave infrared (SWIR) device artificial neural network (ANN) algorithms used develop multi-species models proteins, fibers. predictive power was characterized by different metrics, which showed very high performances all parameters (for example, R
Язык: Английский
Процитировано
2
Food Chemistry, Год журнала: 2024, Номер 463, С. 141240 - 141240
Опубликована: Сен. 11, 2024
Язык: Английский
Процитировано
2
Food systems, Год журнала: 2024, Номер 7(2), С. 288 - 297
Опубликована: Июль 17, 2024
According to the results of review regulatory legal acts and standardization documents, necessity has been determined develop a methodology for risk assessment in production functional food products its introduction into operation implementation quality control system fortified with iodine. This article represents description development assigned assessing foods The hazardous event this case is non-compliance product requirements, particular decrease iodine content down level below 30 mcg/100g product, which less than 15% an adult person's daily requirement. To assess probable risks that can affect peculiar features foods, RCA root cause mapping was proposed includes standard methods: Ishikawa effect diagram, fault tree analysis FTA, failure mode FMEA, Pareto analysis. technology producing cooked sausages iodine-containing ingredients chosen as object research, associated wide variety technological modes methods raw materials processing, well storage conditions ready products. study included collected data, consideration hypothesis, expert opinion on most causes failures losses, recommended preventive corrective actions.
Язык: Английский
Процитировано
1
Опубликована: Янв. 1, 2024
Язык: Английский
Процитировано
0