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The quality attributes of a set-type yogurt fortified with different levels (0%, 2%, and 4%) of white radish powder (WRP) during cold storage were evaluated. WRP contains high total phenolic content (TPC, 276.8 mg GAE/100 g) and fiber (11.8%) and possessed high DPPH scavenging activity (63.35% inhibition). WRP increased the ash, fiber, TPC, DPPH scavenging activity, viscosity, acidity, water holding capacity (WHC), a*, b*, cohesiveness, springiness, and storage modulus (G´) and reduced the pH, total solids, syneresis, hardness, adhesiveness, protein, fat, L*, thiobarbituric acid (TBARS), gumminess, color, flavor, taste, smoothness, sourness, and general acceptability of yogurt. The pH, viscosity, WHC, hardness, gumminess, adhesiveness, TPC, DPPH scavenging activity, and sensory characteristics were reduced, whereas syneresis, acidity, a*, b*, G´, TBARS were augmented in all yogurt during storage with WRP-yogurt showed less changes indicating high storage stability of WRP-yogurt. Conclusively, WRP improved the quality attributes and storage stability of a set-type yogurt. [ABSTRACT FROM AUTHOR]

The ability of Grewia tenax fruit dried-ground (GTF-DG) as a source of antioxidants, and the influence of varying concentrations (0, 2, 4, and 6%) of GTF-DG on beef burger quality after 21 days of refrigerated storage, were explored. GTF-DG contained high phenolics and flavonoid contents and, therefore, displayed strong DPPH, radical ABTS, and ferric-reducing activity. The GTF-DG effectively stopped the development of bacterial strains at 100 g/disc. The burgers' pH did not change significantly after the addition of GTF-DG. The burger's antioxidant content and activity increased when GTF-DG was added at 4 and 6%, resulting in a significant decrease in microbial spoilage and lipid oxidation throughout the storage. GTF-DG caused a significant (p ≤.05) improvement in burger cooking parameters. Burgers with 4% and 6% GTF-DG had higher sensory acceptance (p ≤.05) than other treatments. In conclusion, burgers' shelf life can be improved by the bioactive components in GTF-DG. [ABSTRACT FROM AUTHOR]

Hyperlipidemia is a malnutrition disease associated with different lifestyle factors mainly high fat/cholesterol foods consumption and less physical activity. Consumption of high fiber foods (prebiotic sources) additionally to gut microbiota (GM; probiotics species) could overcome hyperlipidemia and its associated risks. Prebiotics and probiotics are known by protective effects in different diseases like diabetes, inflammatory bowel diseases, and cardiovascular diseases. Mushroom and kefir milk (KM) are known for their high pre/probiotic nutritional values depending on many factors, for example, eating levels and/or conditions. Therefore, this study aimed to measure the potential health benefits of dried powdered mushrooms (DPM) supplemented with KM between hyperlipidemia rats in association with lipid profile, atherogenic index (AI), and GM profile. Rats were randomly divided into main negative control healthy group (G1; −ve), positive control hyperlipidemia (G2; +ve) and three hyperlipidemia groups (G3:G5) fed DPM at 2.5%, 5%, and 10% of rats' diet additionally to 5% KM (DPM + 5% KM) each, respectively. The collected blood samples used for glucose, lipid profile (cholesterol, triglycerides, high‐density lipoprotein cholesterol, and low‐density lipoprotein cholesterol), and AI in addition to fecal sample for GM and short‐chain fatty acids (SCFAs). Collected data illustrated that body weight, blood glucose, lipid profile, GM (Bifidobacteria and Lactobacillus vs. Clostridium histolyticum), AI, and SCFAs were improved between hyperlipidemia fed 5% both PDM + KM (p ≤ 0.05) at the best levels. In conclusion, same DPM/KM levels have broad development as functional active foods that could lower hyperlipidemia incidence and promotes intestinal health; however, much more human studies are needed. [ABSTRACT FROM AUTHOR]

Two different low molecular cryoprotectants were analyzed in silver carp surimi proteins during different frozen storage conditions (FTC), and a comparison was performed with a conventional cryoprotectant mixture of sucrose (4%) and sorbitol (4%) as positive control (PC). The results showed that a significant decline was noted in sulfhydryl contents (SH), an increase in carbonyl groups, and a surface hydrophobicity due to myosin and protein oxidation. Meanwhile, FTC also altered the stability of secondary and tertiary structures due to the denaturative changes in myofibrillar proteins (MP). Meanwhile, samples that incorporated KC (3%), KOG (3%), and PC showed significant stability in MP against FTC induced changes. This is due to their strong hydrophilic and hydrogen interactions. MP samples containing KOG (3%) demonstrated improved cryoprotective abilities against oxidative and structural changes. Thus, we can recommend KOG as a potential cryoprotectant for maintaining the shelf-life of fish and related products on an industrial scale. [ABSTRACT FROM AUTHOR]

Microalgae are microorganisms that in recent years have become protagonists in research because they are potential candidates for use in obtaining compounds of interest such as lipids, which may be transformed into bioenergy compounds like biodiesel. Nannochloropsis oculata is a marine microalga whose main characteristic is its high lipid content. In this work, the effect of salinity intensity on the growth of N. oculata was investigated in the photobioreactor batch cultures incubated with a salinity ranging from 20 to 40 ppt to analyze its growth profile and chlorophyll pigment to obtain dry biomass and biofuel produced as lipid extraction. The results indicated specific growth rate maximum values of 0.343 day-1, obtained at 35 ppt salinity. Chlorophyll pigment increases with salt concentration between 25 and 35 ppt. The total lipid extracted increases considerably at moderate salinities condition (25-35) ppt, the maximum dry biomass harvest and productivity, accomplished after the microalgae cultivation salinity at 30 ppt was 0.623 g/l and 62.3 mg/l respectively. Same applies to the maximum total lipid content and productivity, which was 221 mg/l and 22.1 mg/l. day, respectively. These findings show that a variety of salinities support optimal biomass yield and biochemical composition in N. oculata cultivation. Salinity monitoring is crucial for successful cultivation. Furthermore, the advantages of N. oculata microalga, including its large cell size (facilitating harvest and grazer tolerance) and its salinity resilience, should be considered. [ABSTRACT FROM AUTHOR]

In this study, the role of boiling and roasting on chemical properties, fatty acid compositions, polyphenols and mineral contents of peanut kernels provided from Mersin (Silifke) province in Turkey was investigated. The oil yields of peanut kernels treated were specified between 48.92% (boiled) and 52.93% (oven roasting). While total phenolic quantities of raw, boiled and roasted-peanut kernels were assessed between 71.98% (boiled) and 178.81 mgGAE/100 g (raw(control)), total flavonoid quantities of treatedpeanut kernels were found to be between 120.36 (boiled) and 530.36 mgQE/100 g (control). The antioxidant activities of peanut kernels ranged from 2.66 (microwave roasting) to 3.90 mmolTE/kg (control). The phenolic constituents of peanut kernels are sensitivities to heat treatment. The maximum reduction in the phenolic compounds of peanut kernels was determined in the peanut kernels roasted in the microwave and oven roasting systems, and followed by the boiled process in decreasing order. Also, while oleic acid quantities of raw, boiled and roasted-peanut kernel oils are determined between 54.06% (boiled) and 57.22% (microwave roasting), the linoleic acid quantities of the oils of peanut kernels treated were specified between 25.18% (microwave roasting) and 27.33% (boiled). The composition of the oil of the peanut kernels roasted in microwave has highly increased (except palmitic and linoleic acids) according to the control. The macro elements found at the highest amounts in raw, boiled and roasted-peanut kernels were P, K, Ca, Mg, S and Na. The most available as micro element has been Fe and Zn. Heat treatments such as roasting and boiling not only change the visible rawness of peanuts, but they can also subsequently cause chemical changes in peanut kernels. [ABSTRACT FROM AUTHOR]

Hyperlipidemia is the root cause of numerous chronic conditions, leading to high mortality rates around the globe. Spirulina (Arthrospira platensis) microalgae serve as a promising reservoir of bioactive compounds with diverse pharmacological properties. The current study examined the nutritional profile of spirulina powder in relation to strict glycemic control, specifically focusing on its potential to lower lipid levels. In an in vivo investigation, normal healthy male Wistar albino rats (n = 60) were divided into two groups: a negative control group (NC) of ten rats and a high-fat diet group (n = 50) that were fed a cholesterol-rich diet until their cholesterol levels reached or exceeded 250 mg/dL. Subsequently, the hypercholesterolemic rats were then randomly allocated to several treatment groups: a positive control (PC); a standard treatment diet (STD) involving fenofibrate at a dose of 20 mg/kg body weight; and three experimental groups (T1, T2, and T3) that received spirulina powder supplementation at doses of 300, 600, and 900 mg per kg body weight, respectively, for the period of 12 weeks. Blood samples were analyzed for oxidative stress biomarkers, insulin levels, lipid profiles, liver function, and expression of gene levels in the diabetogenic pathway. The study utilized spectrophotometric colorimetric methods to identify oxidative stress biomarkers, serum kit methods to measure lipid profiles and liver enzymes, and the assessment of qPCR for mRNA quantity. According to the research findings, spirulina powder has certain noteworthy features. It had the greatest quantity of chlorogenic acid (4052.90 µg/g) among seven phenolics and two flavonoid compounds obtained by HPLC-UV analysis. Furthermore, the proximate analysis demonstrated that spirulina is high in protein (16.45 ± 0.8%) and has a significant energy yield of 269.51 K-calories per 100 g. A maximal spirulina dose of 900 mg/kg/wt significantly lowered oxidative stress, cholesterol, triglyceride, low-density lipoproteins (LDL), and insulin levels (p ≤ 0.05). In contrast, high-density lipoprotein (HDL) and total antioxidant capacity (TAC) levels increased significantly (p ≤ 0.05) compared to all other groups, except the NC group. The study provides remarkable proof about the pharmacological impact of spirulina powders. Significant reductions (p ≤ 0.05) in liver enzymes {alanine aminotransferase (ALT) and aspartate aminotransferase (AST)} were observed across all treatment groups, with the exception of the NC, compared to the positive control. The treatment groups had significantly greater gene expression levels of INS-1, PDX-1, IGF-1, and GLUT-2 than the positive control group (p ≤ 0.05). These findings highlight spirulina's potential as a long-term regulator of hyperglycemia in rat models with induced hyperlipidemia, owing to its phenolic bioactive components that serve as antioxidants. [ABSTRACT FROM AUTHOR]

Summary: The total carotenoid amounts of the caper young shoot and buds debittered by sonication in brine, NaOH and tap water were reported to be between 19.99 (control) and 37.23 μg g−1 (water) to 4.36 (control) and 20.38 μg g−1 (NaOH), respectively. Total phenolic contents of sonicated caper young shoot and buds in brine, NaOH and tap water were specified to be between 34.96 (NaOH) and 299.84 mg gallic acid equivalent (GAE)/100 g (control) to 45.04 (NaOH) and 373.12 mg GAE/100 g (control), respectively. Radical scavenging activity values of sonicated young shoots were measured between 1.26 (NaOH) and 7.58 mmol trolox equivalent (TE) kg−1 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) (control). In addition to DPPH, antioxidant activity values of sonicated caper young shoot and buds were measured to be between 2.06 (NaOH) and 17.72 Ferric reducing antioxidant power (FRAP), mg g−1 (control) to 1.70 (NaOH) and 13.44 FRAP mg g−1 (control), respectively. Kaempferol quantities of sonicated caper young shoot were identified between 40.08 (control) and 53.83 mg/100 g (Brine). In general, the most reduction in phenolic components was observed in caper young shoot and buds sonicated in NaOH solution. The phenolic components of the caper young shoot and buds sonicated in different solutions showed changes on the solution type when compared to the control. [ABSTRACT FROM AUTHOR]

Summary: The physical, chemical, phenolic constituents, fatty acids and mineral contents of the breads produced from wheat flour and turpentine paste at different concentrations were analysed by chromatographic and spectrophotometric methods. L*, a* and b* results of the breads were equal to 49.28–74.51, 0.90–6.55 and 13.45–20.19, respectively. Total phenolic and flavonoid quantities of the breads prepared by adding turpentine fruit paste at different concentrations were depicted to be between 26.15 (control) and 222.66 mg GAE/100 g (20%) to 74.52 (control) and 389.29 mg/100 g (20% turpentine fruit paste), respectively. Also, antioxidant activities of breads with turpentine paste were assigned to be between 2.44 (control) and 7.29 mmol kg−1 (20% turpentine paste). Gallic acid amounts of the breads were specified to be between 3.51 (control) and 16.98 mg/100 g (20% turpentine paste). Oleic and linoleic acid values of the bread oils were depicted to be between 45.34 (control) and 53.66% (3%) to 23.66 (3%) and 26.35% (control), respectively. K, P, S, Ca and Mg were the most abundant elements of bread samples. The changes in physical, chemical, phenolic components, fatty acids and mineral contents and sensory properties of the breads produced with turpentine paste added to wheat flour at different concentrations were determined. [ABSTRACT FROM AUTHOR]

In this study, the influence of fermentation and different drying techniques on the bioactive components, antioxidant activity, phenolic components, fatty acids, nutrients and sensory characteristics of fresh and processed jalapeño peppers was investigated. At the end of the fermentation, the pH, acidity and salt values of the brine were determined as 3.38, 0.09% and 6.02 g/100 mL, respectively. The oil results of pepper samples were found between 2.0% (microwave and air) and 2.60% (oven). Total carotenoid and total phenolic amounts of fresh (control) and processed peppers (air, conventional, microwave and fermentation) were characterized to be between 3.38 (fermented) and 65.68 µg/g (air) to 45.81 (fermented) and 350.69 mg GAE/100 g (microwave), respectively. Total flavonoid quantities of fresh and processed pepper samples were defined to be between 14.17 (fresh) and 482.74 mg/100 g (microwave). 3,4-dihydroxybenzoic acid and catechin amounts in fresh and processed jalapeño peppers were defined to be between 0.43 (fermented) and 11.0 mg/100 g (microwave) to 1.36 (fermented) and 44.87 mg/100 g (microwave), respectively. The predominant fatty acids of pepper oils were palmitic, oleic and linoleic acid. The oleic acid amounts of fresh and processed jalapeño pepper oils were specified to be between 9.52% (air drying) and 29.77% (fermented), while the linoleic acid values of pepper oils vary between 10.84% (fermented) and 68.38% (air drying). The major elements of fresh and processed peppers were K, P, S, Ca, Mg, Fe and Zn in decreasing order. Protein amounts in fresh and processed jalapeño peppers were characterized to be between 8.59 (fermented) and 12.22% (oven). As a result of panelist evaluations, the most appreciated features (4.83 score) were the flavor, color and texture feature. [ABSTRACT FROM AUTHOR]

Summary: Sphingolipids (SL) are bioactive compounds in milk, dairy products, and infant formula. SL has been found to have different health benefits, such as anti‐inflammatory, antimicrobial, anticancer, and cholesterol‐lowering characteristics. SL requires careful extraction, separation, and identification due to their unique characteristics. This review discusses the importance of extracting, purifying, and analysing SL from milk and dairy products. OE (Organic extraction), SPE (solid‐phase extraction), and SFE (supercritical CO2) techniques, as well as dispersive OE and SPE, are the most common methods. In addition, this review discussed various analytical techniques that can be used to determine and quantify SL classes, including TLC (thin‐layer chromatography), HPLC (high‐performance liquid chromatography), nuclear magnetic resonance spectroscopy, and mass spectrometry. These techniques are crucial for understanding the amounts of SL dairy products and infant formula. The paper also focuses on the different types of SL present in milk, dairy products, and infant formula and their concentrations. SL has the potential to be applied to the development of functional foods, and further research in this area is needed. This article sheds light on the extract, purification, and analysis of SL dairy products and infant formula, as well as their potential health benefits. [ABSTRACT FROM AUTHOR]

This research revealed the effect of drying processes on the bioactive properties of marjoram leaves. The total carotenoid content in marjoram leaves ranged between 60.96 µg/g (fresh) and 189.78 µg/g (oven-dried), whereas the total flavonoid content ranged between 949.33 mg CE/100 g (control) and 16,958.59 mg CE/100 g (oven-dried). The total phenolic amounts in marjoram leaves were between 259.17 mg GAE/100 g (fresh) and 1264.17 mg GAE/100 g (oven-dried), while the antioxidant activity values were between 45.23% (fresh) and 77.29% (oven-dried). The 1,2-dihydroxybenzene and (+)-catechin amounts in marjoram leaves were between 19.54 (microwave-dried) and 165.26 (oven-dried) to 20.97 (fresh) and 46.99 mg/100 g (oven-dried), respectively. The kaempferol content in the marjoram plant was specified between 11.45 mg/100 g (fresh) and 43.05 mg/100 g (oven-dried). In general, the quantities of phenolic constituents in the marjoram leaves dried in both drying systems increased compared with fresh samples (except 1,2-dihydroxybenzene, p-coumaric acid, and resveratrol in the microwave-dried samples). [ABSTRACT FROM AUTHOR]

In this study, the role of different roasting temperatures on oil amount, total phenolic contents, total flavonoid quantities, antioxidant capacity, polyphenol, fatty acid and mineral profiles of roasted-carob fruit powders was revealed. The oil and protein amounts of the carob powders were specified to be between 0.40 (90 °C) and 0.85% (control) to 8.40 (120 °C) and 10.27% (control), respectively. Total phenolic and flavonoid quantities of the raw (control—unroasted) and roasted carob powders were defined to be between 781.16 (control) and 903.07 mg GAE/100 g (150 °C) to 663.81 (control) and 1141.90 mg/100 g (150 °C), respectively. In addition, antioxidant activities of the carob powders were measured to be between 9.27 (150 °C) and 10.30 mmoL/kg (control). Gallic acid and 3,4-dihydroxybenzoic acid amounts of the carob powders were specified to be between 45.16 (control) and 120.66 (150 °C) to 7.06 (control) and 20.46 mg/100 g (150 °C), respectively. Palmitic, oleic and linoleic acids were the key fatty acids of carob oils. It is thought that the fatty acid compositions of carob powder oil, which is generally subjected to heat treatment, are negatively affected by high temperatures. Especially, the linoleic and linolenic acid amounts of the oil samples decreased significantly after 90 °C. The highest element was potassium, followed by Ca, P, Mg, S, Fe, Na, Pb, Cu, Zn B and Mn, in descending order. [ABSTRACT FROM AUTHOR]

In this study, the effects of microwave (540, 720 and 900 W) and oven (120, 150 and 230°C) roasting techniques on the total phenolics, flavonoids, antioxidant capacity, polyphenolic and fatty acid results of sunflower seed and oils were investigated. Total phenol (except oven 150°C), flavonoid (except oven 120°C) contents and antioxidant activity values of sunflower seeds and oils subjected to oven and microwave heat treatment decreased compared to the control. Total phenolic, total flavonoids and antioxidant activities were higher in MRS oil than ORS oil. Individual phenolic constituent in both seed and oil samples from ORS and MRS showed significant (p < 0.05) changes to the control (non‐roasted seed and its oil). A general increase in the phenolic components of seeds and oils was observed with oven and microwave roasting compared to the control. Oleic acid values (%) of the oil extracted from seeds roasted in oven and microwave systems were recorded to be between 23.76 (120°C) and 29.41% (150°C) to 24.32 (540 W) and 26.10% (720 W), respectively. Linoleic acid values of the oils obtained from seeds roasted in oven and microwave systems varied to be between 57.01 (150°C) and 65.89% (120°C) to 60.70 (720 W) and 65.26% (540 W), respectively. As a result of the applied heat treatment, while the linoleic acid values of the oil samples decreased, an increase was observed in the palmitic, stearic and oleic acid values of the oil. [ABSTRACT FROM AUTHOR]