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Plant Foods for Human Nutrition

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https://www.readbyqxmd.com/read/29992417/antithrombotic-activity-of-brewers-spent-grain-peptides-and-their-effects-on-blood-coagulation-pathways
#1
Raúl E Cian, Antonela G Garzón, Olga Martínez-Augustin, Cecilia C Botto, Silvina R Drago
Antithrombotic activity of brewers' spent grain peptides before and after simulated gastrointestinal digestion and their effects on blood coagulation pathways were evaluated. Two hydrolysates were produced using sequential enzymatic systems: alkaline protease + Flavourzyme (AF) and neutral protease + Flavourzyme (PF). Simulation of gastrointestinal digestion of AF and PF hydrolysates was made using porcine pepsin and pancreatin enzymes, obtaining the corresponding digested samples: AFD and PFD, respectively...
July 10, 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29982884/effect-of-processing-on-bioactive-compounds-physicochemical-and-rheological-characteristics-of-ju%C3%A3-ara-banana-and-strawberry-smoothie
#2
Leilson de Oliveira Ribeiro, Ana Carolina Sérgio Almeida, Carlos Wanderlei Piler de Carvalho, Renata Galhardo Borguini, José Carlos Sá Ferreira, Suely Pereira Freitas, Virgínia Martins da Matta
This study aimed to evaluate the effect of processing steps on bioactive compounds and physicochemical and rheological characteristics of a juçara, banana and strawberry smoothie. The product was obtained by mixing the pulps of these fruits in previously defined proportions. The mixture was standardized in a pilot disintegrator, homogenized at 60 MPa in continuous mode and pasteurized at 90 °C for 35 s. The homogenization step increased the concentration of cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside, major anthocyanins in the smoothie...
July 7, 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29978270/implications-of-the-red-beet-ripening-on-the-colour-and-betalain-composition-relationships
#3
Sandra Montes-Lora, Francisco J Rodríguez-Pulido, María Jesús Cejudo-Bastante, Francisco J Heredia
The evolution during ripening of Beta vulgaris (var. Pablo) on colour and betalain composition, not previously conducted in conjunction in red beets, has been examined. According to the results, it could be asserted that the ripening stage significantly (p < 0.05) influenced on all the studied parameters. On the basis of the betalain content, the optimum ripening stage corresponded to a medium weigh-to-calibre ratio, in the light of the significantly (p < 0.05) higher content of betalains, especially betanin and vulgaxanthin I...
July 5, 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29971679/methylmalonic-acid-levels-and-their-relation-with-cobalamin-supplementation-in-spanish-vegetarians
#4
Angélica Gallego-Narbón, Belén Zapatera, Inmaculada Álvarez, M Pilar Vaquero
Cobalamin deficiency represents a health issue for vegetarians, especially vegans, if supplements are not consumed. Vitamin B12 serum levels, traditionally used to assess the vitamin B12 status, can be normal under functional deficiency conditions. In this regard, methylmalonic acid (MMA) has proven to be a more specific marker to detect subclinical vitamin B12 deficiency. In this study, we present for the first time the cobalamin status of Spanish vegetarians using both vitamin B12 and MMA markers, and the effects of the plant-based diet and the intake of vitamin B12 supplements...
July 3, 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29956110/maltodextrin-and-gum-arabic-based-microencapsulation-methods-for-anthocyanin-preservation-in-ju%C3%A3-ara-palm-euterpe-edulis-martius-fruit-pulp
#5
Renata Alves Mazuco, Pryscilla Maria Martins Cardoso, Érica Sartório Bindaco, Rodrigo Scherer, Rachel Oliveira Castilho, André Augusto Gomes Faraco, Fabiana Gomes Ruas, Jairo Pinto Oliveira, Marco Cesar Cunegundes Guimarães, Tadeu Uggere de Andrade, Dominik Lenz, Fernão Castro Braga, Denise Coutinho Endringer
The juçara fruits (Euterpe edulis Martius), native to the Atlantic Forest, are rich in anthocyanins. To preserve the anthocyanins in juçara fruit pulp, this study aimed to evaluate the effectiveness of microencapsulation by spray drying and freeze drying with maltodextrin (dextrose equivalent 16.5 to 19.5) and gum arabic in different proportions. The obtained microparticles were characterized by quantifying the total polyphenol and anthocyanin contents, by performing differential scanning calorimetry, thermogravimetry, and infrared spectroscopy and by using scanning electron microscopy to analyze the morphology of the particles...
June 28, 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29947011/antioxidant-rich-potato-improves-arterial-stiffness-in-healthy-adults
#6
C Tsang, N F Smail, S Almoosawi, G J M McDougall, E A S Al-Dujaili
Arterial stiffness is an emerging risk factor for cardiovascular disease and dietary anthocyanins may be important in mediating vascular tone. The present study investigated the effect of consumption of an anthocyanin-rich potato, Purple Majesty on arterial stiffness measured as pulse wave velocity in 14 healthy male and female adults. Participants consumed 200 g/day of cooked purple potato containing 288 mg anthocyanins, or a white potato containing negligible anthocyanins for 14 days, separated by a 7-day washout period...
June 26, 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29948608/effect-of-replacing-cocoa-powder-by-carob-powder-in-the-muffins-on-sensory-and-physicochemical-properties
#7
Katarzyna Pawłowska, Maciej Kuligowski, Iwona Jasińska-Kuligowska, Marcin Kidoń, Aleksander Siger, Magdalena Rudzińska, Jacek Nowak
The increasing demand for cocoa and search for ingredients rich in bioactive compounds encouraged us to investigate the possibility of replacing it by carob powder in the muffins containing soy beans, sesame oil and flaxseeds. There was 5% addition of carob or cocoa powder to the individual doughs. The muffins with the addition of carob were characterized by improved antiradical activity (by 36% - 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) method, by 83% - 2,2-diphenyl-1-picrylhydrazyl (DPPH) method), higher content of genistein (18%) and total phytosterols (17%) in the dry mass...
June 8, 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29860648/comparative-analysis-of-native-crocus-taxa-as-a-great-source-of-flavonoids-with-high-antioxidant-activity
#8
Ivana Šola, Mirta Stipaničev, Valerija Vujčić, Božena Mitić, Ana Huđek, Gordana Rusak
Native Crocus taxa are abundant in regions with moderate and dry climate; however, their potential in the food industry has thus far been neglected. The objective of this study was to compare the quantitative and qualitative flavonoid content and antioxidant and cytotoxic activity in organs of several populations of Croatian native taxa and assess their potential for application in the food industry. The dominant flavonoids in the native Crocus taxa were kaempferol and quercetin. Tepals contained similar or higher concentrations of flavonoid-glycosides than other organs...
June 2, 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29797210/colorimetric-analysis-of-hibiscus-beverages-and-their-potential-antioxidant-properties
#9
G A Camelo-Méndez, P E Vanegas-Espinoza, M L Escudero-Gilete, F J Heredia, O Paredes-López, A A Del Villar-Martínez
In food industry, roselle beverages and their subproducts could be functional ingredients since they are an excellent source of bioactive compounds with improved performance due to their important anthocyanins content. The aim of this study was to analyze anthocyanin content and antioxidant properties of aqueous infusions elaborated with color contrasting Hibiscus materials and design a mathematical model in order to predict color-composition relationship. Color measurements of beverages from roselle (Negra, Sudan and Rosa) were made by transmission spectrophotometry, anthocyanins quantification was determined by HPLC, and antioxidant potential was evaluated by in vitro methods (ABTS and FRAP assays)...
May 25, 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29748870/fructan-enriched-diet-increases-bone-quality-in-female-growing-rats-at-calcium-deficiency
#10
Kinga Topolska, Radosław Piotr Radzki, Agnieszka Filipiak-Florkiewicz, Adam Florkiewicz, Teresa Leszczyńska, Ewa Cieślik
This study was designed to determine the effect of feeding female rats with low-calcium diet containing one of three fructan sources (Jerusalem artichoke, yacon, Beneo Orafti Synergy1), on selected bone parameters. Growing Wistar rats were fed modified AIN-93 G diet enriched in fructan sources (8%), added alone or as a strawberry sorbet ingredient. Two of eight groups were a validation model, where the positive control group was fed with recommended calcium dose in the diet (RCD), and negative one - with low calcium diet (LCD)...
May 10, 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29725928/chemical-characterization-and-release-of-polyphenols-from-pecan-nut-shell-carya-illinoinensis-wangenh-c-koch-in-zein-microparticles-for-bioactive-applications
#11
Itamara Kureck, Priscila de Brito Policarpi, Isabela Maia Toaldo, Matheus Vinícius de Oliveira Brisola Maciel, Marilde T Bordignon-Luiz, Pedro Luiz Manique Barreto, Jane Mara Block
The pecan nut [Carya illinoinensis (Wangenh) C. Koch] is a natural source of polyphenols with antioxidant properties. In this study, the encapsulation of aqueous and hydroalcoholic extracts of pecan nut shell were evaluated for the release of bioactive compounds and antioxidant potential in order to explore food applications using zein as encapsulating agent. The extracts showed high contents of total phenolics, condensed tannins and high antioxidant activity. Concentrations of proanthocyanidins were 9-fold higher in hydroalcoholic extracts...
May 3, 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29713858/chia-oil-extraction-coproduct-as-a-potential-new-ingredient-for-the-food-industry-chemical-physicochemical-techno-functional-and-antioxidant-properties
#12
Juana Fernández-López, Raquel Lucas-González, Manuel Viuda-Martos, Estrella Sayas-Barberá, José Angel Pérez-Alvarez
The aim of this work was to characterize the coproduct obtained from chia oil production (cold-pressing) with a view to its possible application in new food product development. For this characterization, the following determinations were made: proximate composition, physicochemical analysis, techno-functional properties, total phenolic and flavonoid content, polyphenolic profile and antioxidant capacity (using four different methods). Chia coproduct showed significantly higher levels of proteins and total dietary fiber and lower levels of fats than chia seeds, pointing to the promising nature of this coproduct as an ingredient of food formulations since it remains a source of high biological value proteins and total dietary fiber (as chia seeds themselves) but with a lower energy value...
June 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29700672/simulated-gastrointestinal-digestion-bioaccessibility-and-antioxidant-capacity-of-polyphenols-from-red-chiltepin-capsicum-annuum-l-var-glabriusculum-grown-in-northwest-mexico
#13
Maribel Ovando-Martínez, Nohemí Gámez-Meza, Claudia Celeste Molina-Domínguez, Corina Hayano-Kanashiro, Luis Angel Medina-Juárez
Chiltepin, a wild chili mostly used in different traditional foods and traditional medicine in Northwest Mexico, represents a source of polyphenols. However, studies about the bioaccessibility of polyphenols as a parameter to measure the nutritional quality and bioefficacy of them in the fruit after consumption are scarce. Chiltepin showed phenolic acids and flavonoids contents between 387 and 65 μg/g, respectively. Nevertheless, these values decreased after the digestion process. Before digestion, gallic acid, 4-hydroxibenzoinc acid, chlorogenic acid, caffeic acid, p-coumaric acid, quercetin and luteolin were the main polyphenols found in chiltepin by HPLC-DAD and confirmed by FIA-ESI-IT-MS/MS...
June 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29691797/designing-a-score-based-method-for-the-evaluation-of-the-nutritional-quality-of-the-gluten-free-bakery-products-and-their-gluten-containing-counterparts
#14
Federico Morreale, Donato Angelino, Nicoletta Pellegrini
Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing number of people with no specific medical needs. Although the technological quality of GF products has been recently improved, their nutritional quality is still scarcely addressed. Moreover, the few published studies report conflicting results, mostly because the information from product nutrition facts is the only considered factor. The aim of the present study was to develop a score-based method for the nutritional evaluation of 134 packaged Italian GF bakery products and to compare it with that of 162 matched gluten-containing (GC) food items...
June 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29679358/peptides-from-chia-present-antibacterial-activity-and-inhibit-cholesterol-synthesis
#15
Michele Silveira Coelho, Rosana Aparecida Manólio Soares-Freitas, José Alfredo Gomes Arêas, Eliezer Avila Gandra, Myriam de Las Mercedes Salas-Mellado
In previous studies, it has not been reported that protein isolated from chia interferes favorably with antibacterial activity, and reduces cholesterol synthesis. The objective of this study was to determine whether commonly used commercial microbial proteases can be utilized to generate chia protein-based antibacterial and hypocholesterolemic hydrolysates/peptides, considering the effects of protein extraction method. Alcalase, Flavourzyme and sequential Alcalase-Flavourzyme were used to produce hydrolysates from chia protein (CF), protein-rich fraction (PRF) and chia protein concentrates (CPC1 and CPC2)...
June 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29675806/comparative-study-of-predominant-phytochemical-compounds-and-proapoptotic-potential-of-broccoli-sprouts-and-florets
#16
Paweł Paśko, Małgorzata Tyszka-Czochara, Agnieszka Galanty, Joanna Gdula-Argasińska, Paweł Żmudzki, Henryk Bartoń, Paweł Zagrodzki, Shela Gorinstein
The study compares lyophilized broccoli sprouts and florets in terms of their chemical composition, cytotoxic and proapoptotic potential against hepatocellular carcinoma HepG2, colorectal cancer SW480, and skin fibroblast BJ cells. Sinapic and isochlorogenic acids were predominant phenolics in the sprouts and florets, respectively. The amount of sulforaphane in the sprouts was significantly higher vs. florets. Oleic and linoleic acids dominated in the sprouts, while caproic, stearic and oleic acids in the florets...
June 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29671173/cornus-mas-l-fruit-as-a-potential-source-of-natural-health-promoting-compounds-physico-chemical-characterisation-of-bioactive-components
#17
Marta De Biaggi, Dario Donno, Maria Gabriella Mellano, Isidoro Riondato, Ernest N Rakotoniaina, Gabriele L Beccaro
Interest in new sources of anti-inflammatory and antioxidant compounds has recently become a major research issue, with the cornelian cherry (Cornus mas L.) receiving particular attention for its significant amounts of phenolic compounds and vitamins, which exhibit a wide range of biological and pharmacological properties. This study was aimed at increasing knowledge regarding the cornelian cherry in Italy through the analysis of biologically active substances in the locally available genotype "Chieri"...
June 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29666973/betaxanthin-rich-extract-from-cactus-pear-fruits-as-yellow-water-soluble-colorant-with-potential-application-in-foods
#18
José A Fernández-López, María J Roca, José M Angosto, José M Obón
Cactus pear (Opuntia ficus-indica) fruit juice is a source of betaxanthin pigments which can be used as a natural yellow food colorant. The HPLC chromatographic pigment pattern corresponding to the betaxanthin-rich extract revealed the presence of four betaxanthins, of which indicaxanthin (proline-betaxanthin) accounts for around 85%. A betaxanthin-rich water-soluble food colorant from cactus pears fruits was produced by spray-drying microencapsulation using maltodextrin as a wall material. The resulting powder was characterized by scanning electron microscopy, and its apparent color was analyzed by spectrometry...
June 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29516285/phenolic-profiles-and-their-contribution-to-the-antioxidant-activity-of-selected-chickpea-genotypes-from-mexico-and-icrisat-collections
#19
Maria F Quintero-Soto, Ana G Saracho-Peña, Jeanett Chavez-Ontiveros, Jose A Garzon-Tiznado, Karen V Pineda-Hidalgo, Francisco Delgado-Vargas, Jose A Lopez-Valenzuela
Chickpea (Cicer arietinum L.) genotypes, nine kabuli from Mexico and 9 desi from other countries, were investigated for their phenolic profiles and antioxidant activity (AA). Phenolics in methanol extracts (ME) were analyzed by ultra-performance liquid chromatography coupled to diode array detection and mass spectrometry (UPLC-DAD-MS), whereas the AA was measured as Trolox equivalents (TE) by ABTS, DPPH and FRAP methods. Twenty phenolic compounds were identified in the ME and their levels showed a great variability among the chickpea genotypes...
June 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29500810/nutritional-value-of-commercial-protein-rich-plant-products
#20
Pirjo Mattila, Sari Mäkinen, Merja Eurola, Taina Jalava, Juha-Matti Pihlava, Jarkko Hellström, Anne Pihlanto
The goal of this work was to analyze nutritional value of various minimally processed commercial products of plant protein sources such as faba bean (Vicia faba), lupin (Lupinus angustifolius), rapeseed press cake (Brassica rapa/napus subsp. Oleifera), flaxseed (Linum usitatissimum), oil hemp seed (Cannabis sativa), buckwheat (Fagopyrum esculentum), and quinoa (Chenopodium quinoa). Basic composition and various nutritional components like amino acids, sugars, minerals, and dietary fiber were determined. Nearly all the samples studied could be considered as good sources of essential amino acids, minerals and dietary fiber...
June 2018: Plant Foods for Human Nutrition
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