Molecular weight, solubility and viscosity of β-Glucan preparations from barley pearling byproducts

β-Glucan, the representative dietary fibre component of barley, has received much attention, primarily due to its nutritional significance. In this study, β-glucans prepared from barley pearling byproducts were characterized with respect to their molecular weight, solubility and viscosity. Following the initial alkaline extraction, the crude β-glucan extract (45% purity) was further purified to approximately 90%. The isolated β-glucans exhibited a wide molecular weight range with peak molecular weight of less than 1 × 106 daltons. Solubilities of crude and purified β-glucans in water were lower than that of β-glucan in the native barley pearling byproducts. However, the aqueous solubility of purified β-glucan from pearlings was substantially higher than that of commercial β-glucan. Compared to the latter, purified β-glucan exhibited low apparent viscosity in aqueous solutions

A Review on Selenium-enriched Green Tea: Fortification Methods, Biological Activities and Application Prospect

Selenium (Se) has been recognized as an essential nutrient for humans. Plant foods are the predominant source of selenium and majority of dietary selenium is absorbed depending on the type of food consumed. Nowadays, green tea is becoming increasingly popular for its prominent health benefits, including the ability to supplement selenium in organically bound, natural food form. The selenium content of Se-enriched green tea is influenced by the selenium level of local soils in which it is grown. However, selenium content of plants can also be improved by artificial fortification methods. In this review, the chemical speciation and biological functions of selenium, fortification methods, biological activities and nutraceutical applications of Se-enriched green tea are discussed. This review provides insights into the current research and the importance of Se-enriched green tea in the enrichment of human nutrition and health

A Review on Selenium-enriched Green Tea: Fortification Methods, Biological Activities and Application Prospect

ABSTRACT Selenium (Se

Microbial decontamination of peeled chestnuts by electrolyzed water and its effect on biochemical and sensory properties

The aim of this study was to improve the hygienic quality of peeled chestnuts by electrolyzed water (EW) treatment. Additionally, the effect of the treatment on biochemical and organoleptic properties of chestnuts was assessed. The counts of mesophilic aerobic bacteria (MAB) and yeasts and mold in peeled chestnuts were found to be 8.01 and 7.96 log CFU/g, respectively. Electrolyzed water was produced at four different combinations of brine and deionized water (A, B, C and D; with chlorine levels of 230, 470, 250 and 490 mg/L, respectively). Following treatment for 10 min using EW generated at the combination B (EW-B), the counts of MAB and yeasts and mold in peeled chestnuts were reduced by 1.61 and 1.65 log CFU/g, respectively, compared with distilled water treatment. Although EW-D possessed relatively high chlorine levels, its inactivation effect was found to be reduced after 5 min of treatment. Soluble solids and total phenolic content (TPC) of peeled chestnuts were decreased significantly (p < 0.05) with increasing EW treatment time. However, 2, 2-diphenyl-1-picrylhydrazyl free radical scavenging activity and sensory qualities were insignificantly altered by EW treatment. In conclusion, EW, especially EW-B, can potentially be used to reduce microbial load in peeled chestnuts with no or only minor negative effects on their biochemical and sensory qualities

A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage

Flaxseed contains significant concentration of mucilage or gum (a type of hydrocolloid). Flaxseed mucilage (FM) predominantly occurs in the outermost layer of the seed’s hull and is known to possess numerous health benefits such as delayed gastric emptying, reduced serum cholesterol, and improved glycemic control. FM is typically composed of an arabinoxylan (neutral in nature) and a pectic-like material (acidic in nature). Similar to gum arabic, FM exhibits good water-binding capacity and rheological properties (similar functionality); therefore, FM can be used as its replacement in foods. In this review, an overview of methods used for FM extraction and factors influencing the extraction yield were discussed initially. Thereafter, food applications of FM as gelling agent/gel-strengthening agent, structure-forming agent, stabilizing agent, fat replacer, anti-retrogradation agent, prebiotic, encapsulating agent, edible coatings and films/food packaging material, and emulsifier/emulsion stabilizer were included. At the end, some limitations to its wide application and potential solutions were added

Biocontrol Approaches against Escherichia coli O157:H7 in Foods

Shiga-toxin-producing Escherichia coli O157:H7 is a well-known water- and food-borne zoonotic pathogen that can cause gastroenteritis in humans. It threatens the health of millions of people each year; several outbreaks of E. coli O157:H7 infections have been linked to the consumption of contaminated plant foods (e.g., lettuce, spinach, tomato, and fresh fruits) and beef-based products. To control E. coli O157:H7 in foods, several physical (e.g., irradiation, pasteurization, pulsed electric field, and high-pressure processing) and chemical (e.g., using peroxyacetic acid; chlorine dioxide; sodium hypochlorite; and organic acids, such as acetic, lactic, and citric) methods have been widely used. Although the methods are quite effective, they are not applicable to all foods and carry intrinsic disadvantages (alteration of sensory properties, toxicity, etc.). Therefore, the development of safe and effective alternative methods has gained increased attention recently. Biocontrol agents, including bacteriophages, probiotics, antagonistic bacteria, plant-derived natural compounds, bacteriocins, endolysins, and enzymes, are rapidly emerging as effective, selective, relatively safe for human consumption, and environmentally friendly alternatives. This paper summarizes advances in the application of biocontrol agents for E. coli O157:H7 control in foods

Emerging trends in modification of dietary oils and fats, and health implications- a review

In recent years, issues regading safety and wellness of dietary oils and fats have received major attention. This is particularly so in the case of structured modified fats, which are being used extensively to meet the product-specific demand primarily in bakery industry as shortenings, cocoa butter substitutes in confectionary industry, and in margarine preparation, as butter substitute. During modification stages, native oils and fats are subjected to different physical and chemical treatments such as fractionation, hydrogenation and interesterification in order to produce fats with desirable physical as well as functional properties. Numerous studies have demonstrated the adverse health effects of these modified oils and fats, especially trans fatty acids, using animal models as well as human volunteers. Consequently, the decades-old process of partial hydrogenation of oils has been abandoned in most nations. However, alternative technologies to hydrogenation are on rise, creating new trends in modified oils and fats synthesis to cater food industry needs that may have unforeseeable consequences on human health

Biotechnological potentialities and valorization of mango peel waste: a review

In recent years, by-products of fruit processing have received a great deal of attention, which is primarily due to their nutritional and economic exploitation through utilization of emerging technologies. Mango peel waste, a by-product from pulp processing units, is an important source of high quality antioxidant dietary fibre, pectin, polyphenols and carotenoids. It also possess significant biotechnological potential since it has been found suitable for several bioprocesses including ethanol, biogas, lactic acid, enzymes and single cell production. Valorization of mango peel through different routes not only can increase the profitability of fruit processing industries, but also help reduce environmental pollution. This review intends to provide a broad view on available technologies for mango peel waste utilization, with an emphasis on its biotechnological conversion into added value products beside other ways of utilization

Preparation of very high gravity cassava mashes and subsequent fermentation to ethanol using Saccharomyces bayanus

Abstract Fuel ethanol was produced from very high gravity (VHG

Impact of probiotics on cognition and constipation in the elderly: A meta-analysis

Cognitive decline and constipation are common complications in the elderly. Probiotics are potential therapeutic agents to ameliorate cognitive impairment through gut-brain axis. Several clinical studies have investigated the beneficial effects of probiotics on cognitive impairment and constipation in elderly. However, a quantitative meta-analysis is required to evaluate the efficacy of probiotics on cognitive function and constipation. Thirteen clinical studies were included in this meta-analysis. We examined the risk of bias assessment and heterogeneity of eight studies for cognition and five studies for constipation, followed by group and subgroup meta-analyses using a random-effects model to evaluate the potential of probiotic supplements on cognition function and constipation in aged people. The results of the pooled meta-analysis revealed that probiotic supplementation did not improve the cognitive rating scale assessment for all studies (estimate = 0.13; 95%CI [-0.18, 0.43]; p = 0.41; I2 = 83.51%). However, subgroup analysis of single strain supplementation showed improved cognitive function in elderly people (estimate = 0.35; 95%CI [0.02, 0.69]; p = 0.039; I2 = 19.19%) compared to multiple strains. Probiotics also enhanced defecation frequency in constipated patients (estimate = 0.27; 95%CI [0.05, 0.5]; p = 0.019; I2 = 67.37%). Furthermore, probiotic supplementation resulted in higher fecal Lactobacillus counts than placebo (estimate = 0.37; 95%CI [0.05, 0.69]; p = 0.026; I2 = 21.3%). Subgroup analysis indicated that a probiotic intervention period of ≥4 weeks was more effective (estimate = 0.35; 95%CI [0.01, 0.68]; p = 0.044; I2 = 0%) in reducing constipation symptoms than a short intervention duration. Based on these results, probiotic supplementation could be a potential intervention to reduce constipation symptoms in the elderly population. The heterogeneity between studies is high, and limited trials are available to evaluate the cognitive function of aged individuals using probiotics. Therefore, further studies are required to determine the effect of probiotics on cognition