Nutritional properties of Europen eel(Anguilla anguilla)bone peptide-calcium and its apoptosis effect on Caco-2 cells

The present study aimed at making a rational usage for European eel bone by-products by preparing Europen eel bone peptide chelated calcium(EBPC-Ca).Nutritional properties and bioactivity of EBPC-Ca were evaluated.Results showed that nutritional properties of calcium ions will cause intra-and inter-molecular folding and aggregation of peptide to uniformly form EBPC-Ca chelate.The chelated compound of EBPC and calcium ion triggered a strong apoptosis in heterogeneous human epithelial colorectal adenocarcinoma(Caco-2)in concentration-and time-dependent manners.Western blot analysis revealed that the EBPC-Ca induced apoptosis may be the result of a blocked autophagy flux through mitochondrial-dependent pathway.Additionally,the increase in FGF-23 protein expression inhibited the absorption of calcium ions and alleviated cell apoptosis.It was also found that the cell apoptosis occurs with significant increases in the levels of reactive oxygen species(ROS)and Ca^(2+)in the cells,indicating the anti-tumor potential of EBPC-Ca may involve multiple channels.

Hydrothermal treatment of pearl millet grains:Effects on nutritional composition,antinutrients and flour properties

Pearl millet(Pennisetum glaucum)is one of the major millets with high nutritional properties.This crop exhibits exceptional resilience to drought and high temperatures.However,the processing of pearl millet poses a significant challenge due to its high lipid content,enzyme activity,and presence of antinutrients.Consequently,it becomes imperative to enhance the quality and prolong the shelf life of pearl millet flour by employing suitable technologies.Hydrothermal treatment in the food industry has long been seen as promising due to its potential to reduce microbial load,inactivate enzymes,and improve nutrient retention.This study aims to investigate the effects of hydrothermal treatment on the quality characteristics of pearl millet.The independent variables of the study were soaking temperature(35,45,55℃),soaking time(2,3,4 h),and steaming time(5,10,15 min).Treatment conditions had a statistically significant effect on nutrient retention.Major antinutrients like tannins and phytates were reduced by 0.99% to 5.94% and 0.36% to 6.00%,respectively,after the treatment.Lipase activity decreased significantly up to 10% with the treatment conditions.The findings of this study could potentially encourage the use of pearl millet flour in the production of various food items and promote the application of hydrothermal treatment in the field of food processing.

Nutritional,Antioxidant and Anti-Inflammatory Properties of Cyclanthera pedata,an Andinean Fruit and Products Derived from Them

There is an increasing interest in food plant with health-giving effects. The aim of this research was to evaluate the phytochemical and nutraceutical profiles of Cyclanthera pedata fruits, a native fruit of the Andean region used by Incas communities called achojcha. Soluble protein (SP), total sugar (TS), free phenolic compounds (FPC), ascorbic acid (AA), total monomeric anthocyanin (TMA), condensed and hydrolizable tannin (CT, HT) were evaluated by sprectrophotometric methods in fresh fruits with and without heating and in flour obtained from fruits. Multielemental composition by ICP-MS was done. Antioxidant activity (AOA) was determined by ABTS and Linoleic acid-b-carotene methods. The inhibitory capacity of LOX, a pro-inflammatory enzyme was also analyzed. The achojcha fresh fruits and achojcha flour showed low amount calories. The flour was high in potassium (7400 mg·K/100 g) and low in sodium (77 mg Na/100 g). High levels of FPC (670 mg GAE/100 g) were found together with elevated levels of AA (123 mg AA/ 100 g). The TMA (0.6 mg C3-GE/100 g) as well as HT (3.4 mg PB2E/100 g) were also detected in flour. All preparations obtained with fresh and dried fruits showed AOA with SC50 values between 1.8 to 14.5 μg GAE/mL. Inhibitory capacity on LOX was also demonstrated (IC50 values of 40 μg GAE/mL). The fresh fruits and flour showed nutraceutical characteristics that are demanded by functional food and could be used as dietary supplement.

Application of Principal Component Analysis as Properties and Sensory Assessment Tool for Legume Milk Chocolates

Principal component analysis (PCA) was employed to examine the effect of nutritional and bioactive compounds of legume milk chocolate as well as the sensory to document the extend of variations and their significance with plant sources. PCA identified eight significant principle components, that reduce the size of the variables into one principal component in physiochemical analysis interpreting 73.5% of the total variability with/and 78.6% of total variability explained in sensory evaluation. Score plot indicates that Double Bean milk chocolate in-corporated with MOL and CML in nutritional profile have high positive correlations. In nutritional evaluation, carbohydrates and fat content shows negative/minimal correlations whereas no negative correlations were found in sensory evaluation which implies every sensorial variable had high correlation with each other.

Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with“Locoto”Commercial Powder

The aim of this research was to evaluate the phytochemical profiles of flour from red, yellow and green fruits of Capsicum pubescens (commun name: locoto) and compare with “locoto” commercial powder (Lcp). Soluble protein (SP), total sugar (TS), free phenolic compounds (FPC), ascorbic acid (AA), total monomeric anthocyanin (TMA), condensed and hydrolizable tannin (CT, HT) and carotenoids (C) were determined by spectrophotometric methods. Multielemental composition by ICP-MS was also done. The flour showed low amounts of calories and high potassium and low sodium levels. Flour from “locoto” fruits contained mainly carotenoids (0.82 to 20 g Eβ-C/100g DW), polyphenolic compounds (681 - 822 mg GAE/100g DW) and ascorbic acid (100 - 199 mg AA/100g DW). The polyphenolic profile of Lcp was similar to flour obtained in our laboratory but the level of carotenoid was lower than that of flour. The fiber content of flour was around 3% in all cases. All preparations obtained from flour and Lcp showed antioxidant activity with SC50 values between 1.4 and 3 μg GAE/mL. Inhibitory capacity on Lipo-oxygenase enzyme was also demonstrated. Non mutagenic effect was detected. The “locoto” flour showed nutraceutical characteristics that are demanded by functional food and could be used as a dietary supplement.

A comprehensive review of bioactive compounds and processing technology of sesame seed

Sesame seeds are promulgated as traditional high-quality edible oil crops,rich in lipid(40–65%),protein(19–35%),and bioactive compounds.The review starts with bioactive components(fatty acid,tocopherol,phytosterol,sesamin,sesamolin,and sesamol)of sesame seeds.It considers processing techniques for extracting oil(aqueous extraction and pressing)from seeds.Novel technologies,such as enzyme-assisted aqueous,supercritical CO_(2),and microwave-assisted solvent extraction,are also discussed.The methods of utilization of sesame seed cake are also analyzed.In the future,the processing technology of sesame seed will be further developed in the direction of improving comprehensive utilization rate to meet new consumption demand.

Phytochemical Composition and Antioxidant Capacity of Psidium guajava Fresh Fruits and Flour

Psidium guajava fruits are consumed fresh or processed (beverages, syrup, ice cream, jams and jellies). Guayaba is a fruit highly perishable and susceptible to damage during the postharvest. One strategy to overcome this problem is its processing by using techniques that preserve its organoleptic, nutritive and functional properties and allow getting food with added value. The purpose of this study was to obtain flour from fresh fruits cultivated in Argentina Northwestern by lyophilization and to determine the antioxidant activity and the main phytochemicals present in fresh fruits and flour. Nutritional composition (sugar, protein and fat) and the bioactive phytochemicals (total phenolic compounds, flavonoid phenolic, condensed and hydrolizable tannin, ascorbic acid, pigments such as anthocyanin and carotenoids) as well as fiber content, were evaluated. The flour preserved flavor, aroma and color of pulp from fresh fruits. The flour contained around 30% of sugar, 20% of total protein, 0.5% of fat and high level of crude fiber. Carotenoids and ascorbic acid were the dominant phytochemicals in flour as well as in fresh fruits. The guayaba flour showed antioxidant activity with SC50 values similar to fresh fruits. The flour showed nutraceutical characteristics that are demanded by functional food and could be used as a dietary supplement.