Search

BACKGROUND: Kenaf seeds are underutilized kenaf plant by‐products, containing essential nutrients including dietary fiber (DF), which can be potentially utilized as food ingredients. The present study aimed to evaluate the physicochemical characteristics of kenaf seed fiber fractions extracted from kenaf seed. RESULTS: Defatted kenaf seed powder yielded four DF fractions: alkali‐soluble hemicellulose (146.4 g kg−1), calcium‐bound pectin (10.3 g kg−1) and acid‐soluble pectin (25.4 g kg−1) made up the soluble fibre fraction, whereas cellulose (202.2 g kg−1) comprised the insoluble fraction. All fractions were evaluated for their physicochemical properties. The DF fractions contained glucose, mannose, xylose and arabinose, and a small amount of uronic acid (1.2–2.7 g kg−1). The isolated pectin fractions had a low degree of esterification (14–30%). All the isolated DF fractions had high average molecular weights ranging from 0.3 to 4.3 × 106 g mol−1. X‐ray diffractogram analysis revealed that the fractions consisted mainly of an amorphous structure with a relative crystallinity ranging from 31.6% to 44.1%. The Fourier‐transform infrared spectroscopy spectrum of kenaf seed and its DF fractions showed typical absorption of polysaccharides, with the presence of hydroxyl, carboxyl, acetyl and methyl groups. Scanning electron microscopy analysis demonstrated that the raw material with the rigid structure resulted in soluble and insoluble DF fractions with more fragile and fibrous appearances, respectively. The soluble DF demonstrated greater flowability and compressibility than the insoluble fractions. CONCLUSION: These findings provide novel information on the DF fractions of kenaf seeds, which could be used as a potential new DF for the food industry. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Meat has historically been an essential source of animal‐based protein. However, due to population growth, health problems linked to the consumption of red meat, and concerns over environmental challenges, there is an increased need for alternative protein sources. Various plant‐based meat alternatives have recently been explored, with ongoing advancements in industrial‐scale production. Mycoprotein has been proposed as a sustainable alternative to meat due to its distinctive functional food properties and fibrous structure. However, some challenges still prevail related to large‐scale production, texture, sustainability, and acceptability of mycoprotein products. This review paper provides a comprehensive overview of scientific research on mycoprotein, focusing on nutritional composition, functional properties, production technology, and health benefits. This study also examines the current challenges related to product safety, environmental impact, and prospects of this innovative food. [ABSTRACT FROM AUTHOR]

The excellent health benefits of oil extracted from seeds have increased its application in foods, pharmaceutical and cosmetic industries. This trend leads to a growing research area on their by-products, oilseed meals, to minimize environmental and economic issues. Examples of these by-products are soybean, peanut, kenaf seed, hemp, sesame, and chia seed meals. It is well known that soybean meals have wide applications in food and non-food industries, while other seed meals are not well established. Most oilseed meals are rich in health beneficial compounds and are potential sources of plant protein, dietary fiber, and antioxidants. Many studies have reported on the valorization of these by-products into value-added food products such as bakery and meat products to increase their nutritional and functional properties. These efforts contribute to the sustainability, development of novel functional food and support the zero-waste concept for the environment. This review aims to provide information on the composition of selected oilseed meals from soybean, peanut, hemp, kenaf, sesame and chia seeds, their potential applications in the bakery, meat, beverage, pasta, and other food products, and to highlight the issues and challenges associated with the utilization of oilseed meals into various food products. [ABSTRACT FROM AUTHOR]

Introduction: Ability to taste 6-n-propylthiouracil (PROP) predicts both taste sensitivity and food preferences, with PROP tasters being more sensitive to sweet taste in foods, which may lead to less intake of sugary foods. However, when obesity progresses, the individual's sense of taste and eating patterns may change. The aim of this study was to evaluate if PROP taster status affected habitual sweet food consumption and nutritional intake in obese and non-obese people. Methods: A total of 88 obese and 92 non-obese Malay male and female participants aged 20-45 years were classified into PROP non-tasters, medium tasters, or supertasters by using PROP filter paper screening procedure. Sweet food consumption was assessed using food frequency questionnaire (FFQ), while dietary intake was measured by using 3-day food diary. Data were analysed using General Linear Model (GLM) Analysis of Covariance (ANCOVA) to compare for differences and associations among variables. Results: Overall, there was no significant association between body mass index groups and PROP taster status (p>0.05). No significant differences were found on any habitual sweet food intake and dietary intake according to PROP taster status in both obese and non-obese participants (p>0.05). However, there was a significant difference (p<0.05) in fruit intake according to PROP taster status among obese participants. Conclusion: The findings suggest that PROP taster status does not play a role in nutrient intakes among obese and non-obese individuals. [ABSTRACT FROM AUTHOR]

Pennywort (Centella asiatica) is a herbaceous vegetable that is usually served in the form of fresh-cut vegetables and consumed raw. Fresh-cut vegetables are in high demand as they offer convenience, have fresh-like quality and are potentially great for therapeutic applications. However, it could be the cause of foodborne outbreaks. Pulsed light is known as a decontamination method for minimally processed products. The aim of this study was to determine the influence of pulsed light in combination with acidic electrolysed water on the sensory, morphological changes and bioactive components in the leaves of pennywort during storage. A combination of soaking with acidic electrolysed water (AEW) at pH 2.5 and pulsed light (PL) treatment (1.5 J/cm2) was tested on the leaves of pennywort. After treatment, these leaves were refrigerated (4 ± 1 °C) for two weeks and evaluated on the basis of sensory acceptance, the visual appearance of the epidermal cell and bioactive compounds. In terms of sensorial properties, samples treated with the combined treatment were preferred over untreated samples. The combination of AEW and PL 1.5 J/cm2 was the most preferred in terms of purchasing and consumption criteria. Observations of the epidermal cells illustrated that PL treatment kept the cell structure intact. The bioactive phytocompounds found in the leaves of pennywort are mainly from the triterpene glycosides (asiaticoside, madecassoside, asiatic acid and madecassic acid) and are efficiently preserved by the combined treatment applied. In conclusion, the combination of acidic electrolysed water and pulsed light treatment is beneficial in retaining the sensory quality and bioactive compounds in the leaves of Pennywort during storage at 4 ± 1 °C. [ABSTRACT FROM AUTHOR]

'Cempedak' powder was produced by spray-drying of juice produced from Celluclast® 1.5 L-treated 'cempedak' fruit puree, to which 15% (w/w) maltodextrin DE 10 and 0.66% (w/w) calcium phosphate have been added. Spray-drying took place at an inlet air temperature of 160 °C. The powder was packed in aluminum-laminated polyethylene pouches and subjected to accelerated storage at a temperature of 38±1 °C and 90% relative humidity (RH) for 49 days. Spray-dried 'cempedak' fruit powder was found to have a more pronounced hygroscopicity and caking tendency with the increase of storage time-apart from becoming darker, more reddish but less yellowish. The kinetics of most quality parameters monitored was of zero-order, indicating that the 'cempedak' fruit powder degradation was constant: while hygroscopicity and water solubility index was of the first order. Under accelerated storage conditions, the shelf-life was extrapolated to be 60.43 days, based on the Guggenheim-Anderson-de Boer (GAB) model for water activity-moisture content. [ABSTRACT FROM AUTHOR]

Summary: Kenaf seed gum (KSG) is a novel potential hydrocolloid extracted from kenaf seed. The physicochemical and functional characteristics of KSG were compared with guar gum (GG) and locust bean gum (LBG). The Fourier transform infrared (FTIR) analysis of KSG revealed representative peaks of polysaccharides in the regions of 3272, 2923, 1744, 1623, 1448 and 1082 cm‐1. The X‐ray diffraction (XRD) patterns displayed an amorphous structure of KSG, similar to other commercial gums. Based on the morphological evaluation, the gums exhibit a smooth surface microstructure. Furthermore, the KSG has comparable functional characteristics as GG and LBG in terms of water solubility, oil‐holding capacity, emulsion capacity and foaming capacity. This study provides basic information for exploring KSG as non‐conventional seed gum with the potential for further utilisation in the food and non‐food industries. [ABSTRACT FROM AUTHOR]