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BACKGROUND: The cryoprotective effect of xylooligosaccharide (XO) and kappa‐carrageenan (KC) mixture on silver carp proteins in fluctuated frozen storage from 4 to −18 °C was analyzed. Positive control as a conventional cryoprotectant mixture of sucrose (4%) and sorbitol (4%), KC (3%) and XO/KC (3%) treatments were incorporated in silver carp surimi and myofibrillar proteins to analyze the water mobility and its influence on structural attributes. RESULTS: The temperature fluctuation significantly increased the structural alteration in samples with no treatments due to oxidative changes, protein denaturation and recrystallization. Meanwhile, the mixture of XO and KC (XO/KC 3%) significantly reduced the tertiary and secondary structural alterations by preventing the oxidative changes in α‐helix and tryptophan (Trp) residues. Moreover, XO/KC (3%) inhibited water mobility, hindering the T22 relaxation time, as compared to the samples added with KC (3%) and the positive control. Interestingly, the XO/KC (3%) mixture significantly reduced the formation of extracellular spaces and recrystallization by restricting the partial dehydration of muscles and extracellular solution concentration. CONCLUSION: From the current results, it can be concluded that the XO/KC mixture could be efficient in protecting aquatic food proteins during fluctuating frozen storage by preventing the exposure of Trp residues and α‐helix contents. Moreover, XO/KC restricted the water mobility by establishing a bond and making water unavailable for crystallization and recrystallization. Therefore, XO/KC could be used as an effective mixture to prevent fluctuated and frozen storage changes in aquatic foods. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Diabetes mellitus is a metabolic and chronic disease linked to lifestyle factors like dietary patterns and physical inactivity. This randomized clinical study aimed to develop a novel dietary intervention using pomegranate peel powder‐based multigrain chapatti to prevent diabetes. The product was formulated by incorporating pomegranate peel powder into a mixture of wheat flour, pearl flour, millet flour, and chickpea flour. The study included the formulation of various treatments (Tc, T1, T2, and T3) following product development, and these treatments were subjected to comprehensive assessments. The nutritional composition and antioxidant potential of the pomegranate peel powder‐based multigrain chapatti were analyzed. Sensory attributes, including taste, texture, and overall acceptability, were evaluated. Additionally, biochemical analyses, including blood glucose levels and HbA1C, were conducted to assess the impact of the interventions on blood glucose metabolism. The results revealed that the nutritional profile and phytochemical potential of the product improved significantly in treatment T3, which contained 15% pomegranate juice. Overall acceptability was found to be high for T3, indicating that the inclusion of pomegranate peel powder was well received in terms of taste and sensory qualities. Importantly, the clinical trial demonstrated positive outcomes in the intervention group receiving the pomegranate peel powder‐based multigrain chapatti. Blood glucose analysis and HbA1C assessments indicated that the consumption of this innovative dietary product contributed to improved blood glucose metabolism, suggesting its potential as a preventive strategy for diabetes. [ABSTRACT FROM AUTHOR]

Rasmalai is a very popular, delicious, and nutritious indigenous sweet dish in Indo‐Pakistani civilization. It has a very short shelf life, i.e., up to 3 days. The study was designed to assess the effect of preservatives (potassium sorbate and calcium propionate) on the shelf stability of Rasmalai. Moreover, proximate composition and sensory evaluation of prepared Rasmalai were also carried out in the present study. In general, potassium sorbate and calcium propionate significantly increased the shelf life of Rasmalai. But treatment (R5) containing a combination of both potassium sorbate and calcium propionate (500 ppm each) improved its shelf life by up to 12 days by keeping good sensorial characteristics. The maximum total plate counts as well as yeast and molds were observed in control Rasmalai (without any preservatives) whereas minimum counts were found in R5 treatment containing a combination of both potassium sorbate and calcium propionate (500 ppm each). In conclusion, all the preservatives used in the present study were effective in enhancing the shelf life of Rasmalai but R5 treatment containing a combination of both potassium sorbate and calcium propionate (500 ppm each) was the most effective in enhancing shelf life without deleterious effect on sensorial characteristics. [ABSTRACT FROM AUTHOR]

Polyphenols are well documented against the inhibition of foodborne toxicants in meat, such as heterocyclic amines, Maillard's reaction products, and protein oxidation, by means of their radical scavenging ability, metal chelation, antioxidant properties, and ability to form protein–polyphenol complexes (PPCs). However, their thermal stability, low polarity, degree of dispersion and polymerization, reactivity, solubility, gel forming properties, low bioaccessibility index during digestion, and negative impact on sensory properties are all questionable at oil‐in‐water interface. This paper aims to review the possibility and efficacy of polyphenols against the inhibition of mutagenic and carcinogenic oxidative products in thermally processed meat. The major findings revealed that structure of polyphenols, for example, molecular size, no of substituted carbons, hydroxyl groups and their position, sufficient size to occupy reacting sites, and ability to form quinones, are the main technical points that affect their reactivity in order to form PPCs. Following a discussion of the future of polyphenols in meat‐based products, this paper offers intervention strategies, such as the combined use of food additives and hydrocolloids, processing techniques, precursors, and structure‐binding relationships, which can react synergistically with polyphenols to improve their effectiveness during intensive thermal processing. This comprehensive review serves as a valuable source for food scientists, providing insights and recommendations for the appropriate use of polyphenols in meat‐based products. [ABSTRACT FROM AUTHOR]

The Maillard reaction (MR) has been established to be a paramount contributor to the characteristic sensory property of thermally processed food products. Meanwhile, MR also gives rise to myriads of harmful byproducts (HMPs) (e.g., advanced glycation end products (AGEs) and acrylamide). Nutritional additives have attracted increasing attention in recent years owing to their potential to simultaneously improve nutritional quality and attenuate HMP formation. In this manuscript, a brief overview of various nutritional additives (vitamins, minerals, fatty acids, amino acids, dietary fibers, and miscellaneous micronutrients) in heat-processed food is provided, followed by a summary of the formation mechanisms of AGEs and acrylamide highlighting the potential crosstalk between them. The main body of the manuscript is on the capability of nutritional additives to modulate AGE and acrylamide formation besides their traditional roles as nutritional enhancers. Finally, limitations/concerns associated with their use to attenuate dietary exposure toHMPs and future perspectives are discussed. Literature data support that through careful control of the addition levels, certain nutritional additives possess promising potential for simultaneous improvement of nutritional value and reduction of AGE and acrylamide content via multiple action mechanisms. Nonetheless, there are some major concerns that may limit their wide applications for achieving such dual functions, including influence on sensory properties of food products, potential overestimation of nutrition enhancement, and introduction of hazardous alternative reaction products or derivatives. These could be overcome through comprehensive assay of dose-response relationships and systematic evaluation of the diverse combinations from the same and/or different categories of nutritional additives to establish synergistic mixtures. [ABSTRACT FROM AUTHOR]

Kinnow peel oil has been reported to possess antimicrobial and antioxidant activities due to presence of many bioactive compounds. Therefore, the experiments reported in this research paper aimed to investigate the shelf stability and antioxidant potential of Cheddar cheese coated with Kinnow peel oil at various concentrations (0.2%, 0.4%, and 0.6%). The physicochemical characteristics, microbial counts, antioxidant potential, and sensory acceptability of Cheddar cheese were evaluated during ripening (up to 9 months, 4°C). The titratable acidity (%), pH, moisture (%), fat (%), protein contents (%), and soluble nitrogen (SN, %) of Cheddar cheese investigated in the present study showed significant p < 0.05 variations among treatments during ripening. The maximum plate counts (8.36 Log cfu·g−1) were observed in control cheese (T0) ripened for 3 months whereas T3 (9 months ripened) showed the minimum counts (5.04 Log cfu·g−1) among all the treatments. The maximum (3.76 Log cfu·g−1) yeast and mold counts were observed in T0 cheese ripened for 9 month whereas the respective samples of T3 showed the lowest values (2.89 Log cfu·g−1) among all the treatments. The surfaces of Cheddar cheese coated with 0.6% Kinnow peel (T3) did not show any visible signs of yeast and molds. The maximum (366.56 mg GAE/100 g) total phenolic contents were observed in T3 ripened for 6 months. The maximum values (1995.02 mM TE/100 g) of DPPH radical scavenging activity were observed in T3 ripened for 6 months. Similarly, T3 obtained the highest sensory scores among all the treatments. Hence, it was concluded that Kinnow peel oil significantly improved antioxidant potential, sensory perception, and shelf stability of Cheddar cheese. [ABSTRACT FROM AUTHOR]

Summary: The protective effects of egg white protein (EWP) and isomalto‐oligosaccharide (IMO) mixture (EWP/IMO, 1:1, m/m) on Culter alburnus myofibrillar proteins (Mfp) during long‐term frozen storage were systemically evaluated by comparing Mfp samples treated with EWP/IMO, IMO or EWP alone, using sample without any of them as blank control. After long‐term frozen storage, 1% IMO and 1% EWP/IMO were more effective than 1% EWP in reducing oxidative denaturation‐induced changes in functional groups and conformational sites of Mfp. Additionally, after frozen storage for 60 days, Mfp emulsion activity index (EAI) and emulsion stability index (ESI) were significantly (P < 0.05) higher in 1% IMO (20.68 m2 g−1 vs. 56.54%) and 1% EWP/IMO (18.47 m2 g−1 vs. 53.09%) than in 1% EWP (16.73 m2 g−1 vs. 45.98%) and blank control (15.16 m2 g−1 vs. 40.13%). Furthermore, Mfp gel strength was significantly (P < 0.05) higher in 1% EWP/IMO (7.14 g cm−1) than in IMO (6.33 g cm−1), EWP (5.34 g cm−1) and blank control (4.58 g cm−1). Moreover, rheological test and LF‐NMR results showed that adding EWP/IMO could more effectively improve Mfp gel viscoelasticity and three‐dimensional gel network than adding EWP or IMO alone. This study provides a new theoretical perspective for applying EWP/IMO as a potential low‐temperature protective agent in protein‐based gel products. [ABSTRACT FROM AUTHOR]

The commercial future of any food and its ingredients is mostly determined by consumer perceptions and preferences following their lifestyle. However, health‐conscious and educated consumers are increasingly deliberated on natural, minimally processed foods. Accordingly, academic interest in food processing has expanded to maintain the degree of product freshness. But the scope of these published studies is broad and fragmented while there is limited research that systematically evaluates emerging technologies such as ohmic heating (OH) in clean‐label applications in fruit and vegetable sector. OH applies an electric current endorsing uniform and quick heat generation inside the food matrix. Furthermore, OH has shorter processing times, which inhibits overheating and causes less deterioration of heat‐labile nutrients. This study presents a comprehensive overview of advanced OH applications for inactivation of degrading enzymes and conserving natural properties of food when compared with conventional heating such as pasteurization or sterilization. Moreover, the OH combinations with nonthermal techniques such as vacuum, dehydration/drying, and evaporation/concentration have been discussed. Practical applications: OH technology is considered very useful for producing products as "clean labeled." Among the advantages of using OH for food processing and preservation purposes, it is very important to maintain antimicrobial properties, many nutrients and pro‐health components in processed fruit and vegetable products. OH has high potential and wide scope in future for various unit operations such as dehydration, evaporation, blanching and extraction for the food and vegetable sector. These are subjected to continuous investigation as per consumer demand without compromising safety. And due to energy savings (short process time), the possibility of using it in sustainable food production techniques. [ABSTRACT FROM AUTHOR]

Summary: The effect of egg white protein (EWP) and β‐cyclodextrin (β‐CD) mixture was analysed on the myofibrillar proteins (MP) of Culter alburnus during a frozen storage at −18 °C for 60 days. Different proportions of EWP:β‐CD mixture (0%, 2%, 4% and 6%) were added into MP to analyse their effect against oxidative changes. During the study, sulphydryl contents and Ca‐ATPase activity (0.297 to 0.136 mmol g−1) decreased. Moreover, protein denaturation also prompted the surface hydrophobicity (11.47 to 32.06 μg) and carbonyls (26.36 to 49 mg.28 nmol mg−1) of control MP. A significant decline was observed in emulsifying properties. Besides, EWP:β‐CD showed remarkable stability against oxidative changes, by significantly reducing the carbonyls (26.26 to 37.69 nmol mg−1) and surface hydrophobicity (11.51 to 20.31 μg) and also the decline of Ca‐ATPase activity (0.29 to 0.19 mmol g−1). It can be concluded that EWP:β‐CD (6%) is an efficient approach against oxidative changes in MP from Culter alburnus. [ABSTRACT FROM AUTHOR]

Furan is generally produced during thermal processing of various foods including baked, fried, and roasted food items such as cereal products, coffee, canned, and jarred prepared foods as well as in baby foods. Furan is a toxic and carcinogenic compound to humans and may be a vital hazard to infants and babies. Furan could be formed in foods through thermal degradation of carbohydrates, dissociation of amino acids, and oxidation of polyunsaturated fatty acids. The detection of furan in food products is difficult due to its high volatility and low molecular weight. Headspace solid‐phase microextraction coupled with gas chromatography/mass spectrometer (GC/MS) is generally used for analysis of furan in food samples. The risk assessment of furan can be characterized using margin of exposure approach (MOE). Conventional strategies including cooking in open vessels, reheating of commercially processed foods with stirring, and physical removal using vacuum treatment have remained unsuccessful for the removal of furan due to the complex production mechanisms and possible precursors of furan. The innovative food‐processing technologies such as high‐pressure processing (HPP), high‐pressure thermal sterilization (HPTS), and Ohmic heating have been adapted for the reduction of furan levels in baby foods. But in recent years, only HPP has gained interest due to successful reduction of furan because of its nonthermal mechanism. HPP‐treated baby food products are commercially available from different food companies. This review summarizes the mechanism involved in the formation of furan in foods, its toxicity, and identification in infant foods and presents a solution for limiting its formation, occurrence, and retention using novel strategies. [ABSTRACT FROM AUTHOR]

In this study, potato chips from different varieties were made and their storage study was conducted. The results showed that Caruso and Lady Rosetta (LR) had significantly (p <.05) highest total solids and specific gravity compared to other varieties. Significantly (p <.05) highest oil uptake (47.62%) was observed in Sterna while lowest was observed in Caruso (42.94%) and LR (43.67%), respectively. Highest lightness (62.55) and low free fatty acids (FFA) values of oil were found in LR while highest in Hermes. During storage period of 60 days, FFA, oxidation, color, and moisture values of LR and Caruso were less than Sterna and Hermes even after 4 weeks of storage showing strong stability during. Total plate count, yeast and mound count were found to be lowest in LR variety while no spoilage organisms were found. The findings suggest the appropriateness of LR and Caruso varieties with good physiochemical properties and stability during storage period. Novelty impact statement: Potato chips are consumed all around the globe, thus, screening of new potato varieties for chips making is inevitable. The results revealed that Lady Rosette has strong potential for chips owing to its good physiochemical properties and less oil uptake. In addition, the storage stability of all varieties is in the range suggesting that prepared chips can be used for 60 days. [ABSTRACT FROM AUTHOR]

BACKGROUND The effect of multiple co‐pigments on the color intensification of mulberry anthocyanins (ACs) using spectroscopic techniques in combination with a molecular docking study was studied. The hyperchromicity of ACs co‐pigmented with chlorogenic acid (CH) and quercetin (Q) blends was measured and their color stability in liquid and encapsulated particle models was evaluated. RESULTS: Multiple co‐pigments exhibited higher hyperchromicity, pKH‐values, and heat‐stability than their individual counterparts. Surflex‐docking findings confirmed that stronger binding occurred between multiple ligands and AC than single ones due to their extra ‐OH, ‐COOH groups, and delocalization systems. The binding was allowed by increased H‐bonding, van der Waals forces, and π‐π sites by the extra groups of the multiple co‐pigments with AC in aqueous juice and whey particle‐based models. CONCLUSION: This is the first report of the ternary mixture of phenolic acid‐flavonol‐anthocyanin which could be used as promising food red‐colorants. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Summary: The present study reports the rheological, textural, structural and water distribution properties of fish meat noodles. The results showed that storage and loss modulus were increased when 20% fish meat was added while decreased with the addition of >20% fish meat, whereas loss rate behaved vice versa. The moisture and fat content increased significantly (P < 0.05) while water absorption index was decreased upon the increment of fish meat compared to control. Lightness of dough and hardness of noodles decreased significantly (P < 0.05) while redness and yellowness were increased. Similarly, less swelled starch granules and dominancy of protein network over starch granules were observed in microstructure. The amount of free water was increased while bound water was decreased when >20% fish meat was added during low‐field nuclear magnetic resonance. The findings suggest the feasibility of adding 15–20% fish meat for the proper structure and chemistry of noodles. [ABSTRACT FROM AUTHOR]

BACKGROUND Potato powder, a rich source of high‐quality protein and starch, plays an important role in the production of functional foods. In this study, ball‐mill processed potato powders with different particle sizes (278, 208, 129, and 62 μm) were analyzed in terms of physicochemical, pasting, rheological, and digestive properties. RESULTS: Scanning electron microscopy and laser diffraction analysis of the samples revealed mono‐model particle‐size distributions. X‐ray diffraction analysis confirmed structure destruction of starch pellets. Proximate composition and physical property analysis showed an increase in the water, ash, protein, and starch content. Meanwhile, the water solubility index and swelling power values were found to increase with decreasing grain size, and so were the brightness (L*) and redness (b*) values of the potato powders. With particle size reduced to 129 μm, large changes were observed in gelatinization properties, such as peak viscosity, trough viscosity, breakdown viscosity, and final viscosity. Oscillatory rheology results also showed that, with the decrease in particle size, the storage modulus (G′) and loss modulus (G″) improved, with highest storage modulus (G′) observed in the 129 μm particle size. The hydrolysis rate and glycemic index also increased in the 129 μm potato powder. CONCLUSION: The results provide information that could be useful for improving quality characteristics by using specific grain sizes in the development of potato‐based products such as gluten‐free products and ethnic food products with particular functional and rheological properties. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Summary: The current study investigates the comparison and quality characteristics of starches isolated from potatoes using different processing methods from three commercial varieties: Lady Rosetta, Asterix and Challenger, for the first time in Pakistan. The analysis of variance revealed that starch yield significantly (P < 0.05) depended on total solids, peeling (12.7%, 12.0% and 12.0%) and unpeeling (15.0%, 14.0% and 14.0%) of potatoes compared to potato varieties for Lady Rosetta, Challenger and Asterix, respectively. Moreover, pasting properties, protein content, redness and yellowness were increased in those starches isolated without peeling while carbohydrates and lightness were increased in peeled potato starches. Furthermore, Fourier‐transform infrared spectroscopy analysis revealed that protein (1200–1400 cm−1) was present in starch extracted without peeling. Besides, scanning electron microscopy analysis revealed oval‐shaped starch granules with no impurities in peeled potato starch. The findings suggest the suitability of peeling process for obtaining a high‐quality pure starch. [ABSTRACT FROM AUTHOR]

BACKGROUND: Red fish meat (a by‐product of fillet processing from grass carp) is a rich source of good‐quality protein, which makes it an important candidate for the production of functional foods. In this study, wheat flour was replaced with red fish meat (RFM) leftover from grass carp fillet frames at different levels (100–300 g kg−1) in fried snacks on a laboratory scale. The quality characteristics, physicochemical properties and sensory acceptability of the fried snacks were assessed. RESULTS: The addition of RFM significantly (P < 0.05) increased protein, fat, moisture and ash contents, while texture (breakage force) was improved. Expansion and water hydration capacity were decreased with increasing content of RFM. Lightness (L*) was increased whereas redness (a*) and yellowness (b*) were decreased with the addition of RFM. Scanning electron microscopy showed that the protein matrix was increased and fewer starch granules were found when RFM was added. Moreover, in vitro protein digestibility was also increased in samples prepared with RFM compared with the control. Furthermore, essential amino acids (lysine, leucine, threonine and methionine) increased (1.2‐fold compared with the control) with increasing RFM content. CONCLUSION: The results suggested that red fish meat can be used to make a new snack product with improved nutritional value and textural properties. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Summary: The aim of present study was to prepare the micro size fish bone dispersion (F.B) by a novel method and fortified in snacks based on wheat flour (W.F) with fish meat (F.M) addition. A formulation blend of W.F 10–50 g, potato powder (P.P) 0–40 g, F.M 0–30 g and F.B 0–20 g was used to investigate different responses using response surface methodology (RSM). The results revealed that F.M significantly (P < 0.05) influenced on protein content and inverse relation with water holding capacity (WHC) and hardness. Whereas, F.B increased hardness, ash and calcium contents but decreased WHC, expansion and colour parameters. Furthermore, scanning electron microscopy (SEM) confirmed the effect of independent variables on morphology of the product. Optimised formulation (w/w) was W.F 35.71%, P.P 28.57%, F.M 21.42% and F.B 14.28% with 37% bioavailable calcium, improved texture and nutritional value. [ABSTRACT FROM AUTHOR]

Wheat flour was replaced with potato powder (P.P) at 5 levels of 20%, 30%, 40%, 50%, and 60% w/w to make instant noodles. The results showed that storage modulus (Gʹ) and loss modulus (Gʺ) decreased when P.P was part of the dough. The addition of P.P inhibited the formation of gluten network. The redness (a*) and yellowness (b*) of dough were increased with the increasing amount of P.P. Moreover, the gelatinization properties such as peak viscosity, trough, breakdown, and final viscosity decreased while pasting temperature fluctuated when >40% P.P was added. Moreover, moisture content, cooking loss, and water absorption increased significantly (p < 0.0.5) when 40% P.P was added. Furthermore, scanning electron microscopy showed that the gluten network became weak, with uneven voids, and more starch granules were observed when P.P was added. The findings suggested the feasibility of adding 40% P.P in noodles for acceptable physiochemical and functional properties. Practical applications: Potato is the third most cultivated crop in the world having balanced nutrients and good source of carbohydrates. It is mostly used at domestic scale and application of its processing products (potato powder) is limited especially in noodles (consumed all over the world). The addition of potato powder in noodles can be an alternative to the wheat flour (replacement of gluten protein). The results of present study can provide insights for making noodles especially the optimum level of potato powder is very important for the quality production of noodles. [ABSTRACT FROM AUTHOR]