Biology and Life Sciences Forum

9 pages, 1782 KiB

Open AccessProceeding Paper

Advancing Functional Food Innovation: A Patent Landscape Analysis of Lamiaceae Bioactives Through Cooperative Patent Classification Systems

by Reda El Boukhari and Ahmed Fatimi

Biol. Life Sci. Forum 2024, 38(1), 1; https://doi.org/10.3390/blsf2024038001 - 9 Dec 2024

Abstract

Medicinal plants from the Lamiaceae family hold significant promise as functional food ingredients due to their high content of essential dietary fiber and bioactive compounds. Lamiaceae plants are rich in phenolic acids, flavonoids, and alkaloids, contributing to their antioxidant and anti-inflammatory properties. This [...] Read more.

Medicinal plants from the Lamiaceae family hold significant promise as functional food ingredients due to their high content of essential dietary fiber and bioactive compounds. Lamiaceae plants are rich in phenolic acids, flavonoids, and alkaloids, contributing to their antioxidant and anti-inflammatory properties. This study utilizes a comprehensive patent analysis to explore recent trends in functional foods developed from Lamiaceae plants. We examined patents from databases using Cooperative Patent Classification (CPC) codes relevant to dietetic products and food compositions. Findings indicate a surge in patents related to Lamiaceae-based dietary supplements, particularly those targeting metabolic health, anti-aging, cognitive function, and bone and liver health. Mentha, Scutellaria, Salvia, and Perilla are the most represented genera, with dietary supplements showing potential in chronic disease prevention. This analysis highlights the growing commercial and therapeutic interest in Lamiaceae-derived functional foods, particularly for preventive health applications. Full article

(This article belongs to the Proceedings of The 4th International Electronic Conference on Nutrients)

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6 pages, 782 KiB

Open AccessProceeding Paper

Design of a Functional Mayonnaise Enriched with Omega-3 from Sacha Inchi (Plukenetia huayllabambana) Oil and Chia (Salvia hispanica L.) Mucilage N.I. One

by Mateo Micali and Angel Valcarcel

Biol. Life Sci. Forum 2024, 37(1), 23; https://doi.org/10.3390/blsf2024037023 - 6 Dec 2024

Abstract

Sacha Inchi seeds (Plukenetia huayllabambana) are highly regarded for their nutritional richness, specifically their high omega-3 content. Chia seed (Salvia hispanica L.) mucilage is recognized for its emulsion abilities. There is growing demand for innovative mayonnaise formulations using healthier, plant-based alternatives. [...] Read more.

Sacha Inchi seeds (Plukenetia huayllabambana) are highly regarded for their nutritional richness, specifically their high omega-3 content. Chia seed (Salvia hispanica L.) mucilage is recognized for its emulsion abilities. There is growing demand for innovative mayonnaise formulations using healthier, plant-based alternatives. This study developed a plant-based mayonnaise (PBM) by replacing egg yolks with chia seed mucilage (CSM) and using Sacha Inchi seed oil (SIO), achieving sensory qualities similar to traditional mayonnaise. Five formulations of PBM were evaluated, with variations in CSM content (1% to 3%) and water content (43% to 45%) and using salt (0.5%), oil (48%), pepper (0.5%) and lemon juice (5%). PBM was evaluated based on omega-3 (%) content, total fat (%) content, stability of emulsion (%), rheology and physicochemical properties. Formulation with 3% of CSM was the optimal option due to its emulsion stability (98.56%) and rheology, very similar to those of traditional mayonnaise (99.13%). PBM formulation with 3% CSM showed the highest omega-3 fatty acid content of 55.36% for 100 g fat, compared with the 0.27% found in traditional mayonnaise. The PBM formulation with 3% CSM also showed important characteristics such as phenolic content (310.814 µg GAE/g ms), antioxidant activity (1991.79 µg Trolox/g ms), Ph (4.24), a peroxide index (11.92 meq-O₂/Kg oil), an acidity index (3.59 mg KOH/g), a shelf life study and proximal composition. This study underscores the potential of CSM and SIO in mayonnaise formulations, addressing concerns with traditional options. Full article

(This article belongs to the Proceedings of VI International Congress la ValSe-Food)

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7 pages, 388 KiB

Open AccessProceeding Paper

Development of Cookies Enriched with Quinoa (Chenopodium quinoa) and Native Collagen from Pota (Dosidicus gigas) Nape

by Nancy Chasquibol, Axel Sotelo, Mateo Tapia and Rafael Alarcón

Biol. Life Sci. Forum 2024, 37(1), 20; https://doi.org/10.3390/blsf2024037020 - 2 Dec 2024

Abstract

The giant squid (Dosidicus gigas) is a marine product from the Pacific Ocean. Its by-products can be used to obtain bioactive products such as collagen, proteins, and others. This work aimed to develop cookies enriched with Quinoa (Chenopodium quinoa) and [...] Read more.

The giant squid (Dosidicus gigas) is a marine product from the Pacific Ocean. Its by-products can be used to obtain bioactive products such as collagen, proteins, and others. This work aimed to develop cookies enriched with Quinoa (Chenopodium quinoa) and native collagen from pota nape high in protein content, minerals, and antioxidants. Four formulations (4, 8, 12 and 16% collagen) were developed and compared with the control sample. The results showed higher protein (11.7 ± 0.3–20.8 ± 0.4%) content, lower moisture (4.7 ± 0.1–5.6 ± 0.2%), higher ash (3.0 ± 0.1–3.83 ± 0.09%), lower fat (15.29 ± 0.05–15.8 ± 0.1), and lower carbohydrate (53.89 ± 1.05–65.39 ± 0.82%) content than the control sample. Also, the cookies showed a significant content of polyphenols (618 ± 24–934 ± 23 µg gallic acid equivalent (GAE)/g), antioxidant activity (8182 ± 59–8369 ± 73 µg trolox/g) and in vitro digestibility (70.8 ± 0.1–73.6 ± 0.5%) than the control sample. The cookies also had a high mineral content: calcium (3893 ± 19 mg/kg), potassium (3222 ± 16 mg/kg), and magnesium (2108 ± 11 mg/kg). In addition, the cookies presented an adequate balance of amino acids, principally of aspartic acid, glutamic acid, serine, glycine, threonine, arginine, alanine, proline, valine, phenylalanine, and leucine. The cookies complied with the Peruvian legislation of the Healthy Law about the promotion of healthy eating for children and adolescents and with the microbiological requirements. Finally, the cookies showed a sensory acceptance of 77.8% and a shelf life of 184 days determined by the Rancimat method. The native collagen from pota nape could be used with quinoa flour to develop functional foods to help reduce child malnutrition. Full article

(This article belongs to the Proceedings of VI International Congress la ValSe-Food)

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3 pages, 360 KiB

Open AccessEditorial

Preface: The 2nd International Electronic Conference on Microbiology

by Nico Jehmlich

Biol. Life Sci. Forum 2024, 31(1), 35; https://doi.org/10.3390/ECM2023-00035 - 29 Nov 2024

Abstract

This volume of the Biology and Life Sciences Forum assembles the articles presented at the 2nd International Electronic Conference on Microbiology (ECM 2023) [...] Full article

(This article belongs to the Proceedings of The 2nd International Electronic Conference on Microbiology)

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1 pages, 144 KiB

Open AccessEditorial

Statement of Peer Review

by Nico Jehmlich

Biol. Life Sci. Forum 2024, 31(1), 34; https://doi.org/10.3390/ECM2023-00034 - 29 Nov 2024

Abstract

In submitting conference proceedings to Biology and Life Sciences Forum, the volume editors of the proceedings certify to the publisher that all papers published in this volume have been subjected to peer review administered by the volume editors [...] Full article

(This article belongs to the Proceedings of The 2nd International Electronic Conference on Microbiology)

2 pages, 171 KiB

Open AccessEditorial

Statement of Peer Review

by Semir Bechir Suheil Gaouar, Rachid Azzi, Tarik Mohammed Chaouch, Mohammed Sidhoum, Ikram Mkedder, Mohammed Rida Mediouni, Sarra Selka, Djalel Eddine Gherissi, Amel Djaout, Hind Houssou and Hakim Tefiel

Biol. Life Sci. Forum 2024, 36(1), 15; https://doi.org/10.3390/blsf2024036015 - 29 Nov 2024

Abstract

In submitting conference proceedings to Biology and Life Sciences Forum, the volume editors of the proceedings certify to the publisher that all papers published in this volume have been subjected to peer review administered by the volume editors [...] Full article

(This article belongs to the Proceedings of The 9th International Seminar (MGIBR) Management and Genetic Improvement of Biological Ressources)

3 pages, 176 KiB

Open AccessEditorial

Preface: 9th International Seminar (MGIBR) Management and Genetic Improvement of Biological Ressources

by Semir Bechir Suheil Gaouar, Rachid Azzi, Tarik Mohammed Chaouch, Mohammed Sidhoum, Ikram Mkedder, Mohammed Rida Mediouni, Sarra Selka, Djalel Eddine Gherissi, Amel Djaout, Hind Houssou and Hakim Tefiel

Biol. Life Sci. Forum 2024, 36(1), 14; https://doi.org/10.3390/blsf2024036014 - 29 Nov 2024

Abstract

Welcome to this volume dedicated to the conference “BIODIVERSITY: Food Security & Health”, the 9th International Seminar MGIBR, which was held on April 20, 21, and 22 in the conference room of the University of Tlemcen [...] Full article

(This article belongs to the Proceedings of The 9th International Seminar (MGIBR) Management and Genetic Improvement of Biological Ressources)

6 pages, 612 KiB

Open AccessProceeding Paper

Effect of Alkaline Extrusion Temperature on Rheological Properties of Andean Corn Dough

by Natalia Ester Dominguez, María Alejandra Gimenez, Cristina Noemi Segundo, Ileana de los Angeles Gremasqui, Manuel Oscar Lobo and Norma Cristina Samman

Biol. Life Sci. Forum 2024, 37(1), 19; https://doi.org/10.3390/blsf2024037019 - 25 Nov 2024

Abstract

The application of alkaline extrusion in whole corn flour not only produces partial gelatinization of starch but also favors interactions between its components and releases natural hydrocolloids, modifying the rheological properties and suitability for application in gluten-free pastas or bakery products. The intensity [...] Read more.

The application of alkaline extrusion in whole corn flour not only produces partial gelatinization of starch but also favors interactions between its components and releases natural hydrocolloids, modifying the rheological properties and suitability for application in gluten-free pastas or bakery products. The intensity of these modifications and therefore their rheological quality depend on the extrusion conditions. This work aimed to study the effect of alkaline extrusion temperature (70, 80 and 90 °C) at 40% feed humidity on the rheological properties of Cuzco corn flour and its dough. The increase in extrusion temperature had a significant effect (p < 0.05) on the degree of gelatinization of the flours (increase from 31.74 to 71.64%), which impacted their viscous properties. The degree of gelatinization, the formation of amylose–lipid–protein complexes and the soluble fiber content modified the rheological properties of the dough, decreasing the elastic modulus with increasing extrusion temperature. The most cohesive and elastic doughs were obtained at a lower temperature (70 °C), which presented greater resistance to kneading. This study will expand the use of whole Andean corn flour in gluten-free dough to obtain pastas and/or bakery products, reducing the use of food additivess. Full article

(This article belongs to the Proceedings of VI International Congress la ValSe-Food)

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4 pages, 231 KiB

Open AccessProceeding Paper

Obtaining Carotenoids and Capsaicinoids (Capsicum chacoense) with a Green Solvent (Acrocomia aculeata Almond Oil)

by Eva Coronel, Laura Correa, Malena Russo, Carlos Zaracho, Maria Caravajal, Silvia Caballero, Rocio Villalba and Laura Mereles

Biol. Life Sci. Forum 2024, 37(1), 18; https://doi.org/10.3390/blsf2024037018 - 21 Nov 2024

Abstract

Capsicum chacoense (wild red pepper) and Acrocomia aculeata almond (Paraguayan coconut) are fruits native to Paraguay which are little-used and can be sources of important bioactive compounds. The aim of this work was to evaluate the use of Paraguayan coconut kernel [...] Read more.

Capsicum chacoense (wild red pepper) and Acrocomia aculeata almond (Paraguayan coconut) are fruits native to Paraguay which are little-used and can be sources of important bioactive compounds. The aim of this work was to evaluate the use of Paraguayan coconut kernel oil as a green solvent for the extraction of carotenoids and capsaicinoids from wild red pepper. Ultrasound-assisted extraction was performed (solvent ratio; 0.7 g/mL, amplitude 80%, for 17 min). The freeze-dried red pepper fruit, coconut oil, and coconut+red pepper oil were characterized by total carotenoids, total capsaicinoids, total phenolic compounds (TPCs), total antioxidant capacity (TAC), fatty acid (FA) profile, and color. It was possible to extract 46.7% of the carotenoids and 42.5% of the capsaicinoids present in the red pepper. However, only about 7% of TCP and TAC were maintained in the coconut+red pepper oil obtained. In the FA profile of red pepper oil, oleic acid and palmitic acid were observed as the main FAs. Conversely, in coconut oil, lauric acid and oleic acid were observed as the main components. In coconut+red pepper oil, the same main FAs were found, but in a lower percentage of lauric acid and higher percentage of oleic acid. Based on the results, coconut oil is a green solvent for the extraction of lipophilic secondary metabolites such as carotenoids and capsaicinoids. These can provide sensory characteristics such as color and flavor to coconut oil from Capsicum chacoense. In the oil obtained (coconut+red pepper), a significant difference in the FA profile was also seen, where the majority FA was oleic acid. Full article

(This article belongs to the Proceedings of VI International Congress la ValSe-Food)

8 pages, 927 KiB

Open AccessProceeding Paper

Physicochemical Properties of French Fries After Several Cycles of Frying with Moringa or Olive Oil

by Tomás Sesé, Lourdes Cervera-Chiner, Francisco José García-Mares, María Luisa Castelló and María Dolores Ortolá

Biol. Life Sci. Forum 2024, 37(1), 17; https://doi.org/10.3390/blsf2024037017 - 21 Nov 2024

Abstract

Moringa oleifera oil is characterized by its high content of oleic acid (ω9), very similar to olive oil. Moreover, it is rich in linolenic acid (ω3) and behenic acid, among other fatty acids. Furthermore, this plant has lower agronomic requirements, and it resists [...] Read more.

Moringa oleifera oil is characterized by its high content of oleic acid (ω9), very similar to olive oil. Moreover, it is rich in linolenic acid (ω3) and behenic acid, among other fatty acids. Furthermore, this plant has lower agronomic requirements, and it resists high temperatures. Given the current geopolitical and climatic situation, several commonly consumed oils have suffered a price increase, making them less affordable to the population. Therefore, the aim of this work was to compare the properties of French fries obtained with moringa oil or olive oil after several frying cycles, in addition to assessing their sensorial acceptance. Fried potatoes were characterized in terms of mass variation, moisture, water activity (a_w), and optical and mechanical properties. The results showed that the potatoes fried with moringa oil lost less weight during frying, which was linked to the evaporation of water during the frying stage combined with the gain of oil. However, in all cases, the a_w was similar. The color was not affected by the type of oil used, but luminosity was lower after the third frying cycle in the case of potatoes fried with moringa oil. Mechanical properties were not affected by the type of oil applied. Finally, at the sensory level, the judges evaluated all samples above 5 points, penalizing the attributes of the first-cycle moringa oil fries for being too low. Full article

(This article belongs to the Proceedings of VI International Congress la ValSe-Food)

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6 pages, 460 KiB

Open AccessProceeding Paper

Acceptability of Tortillas and Tamales Made with Nixtamalized Corn with Germinated Chia Flour

by María Eunice Cota and Elsa Julieta Salazar

Biol. Life Sci. Forum 2024, 37(1), 16; https://doi.org/10.3390/blsf2024037016 - 20 Nov 2024

Abstract

Corn, Zea mays, is an ancestral food, culturally included in different forms in the Guatemalan diet. The most common form is in tortillas and tamales, which makes them suitable for incorporating other ingredients that increase their nutrient content. A sensory study was [...] Read more.

Corn, Zea mays, is an ancestral food, culturally included in different forms in the Guatemalan diet. The most common form is in tortillas and tamales, which makes them suitable for incorporating other ingredients that increase their nutrient content. A sensory study was conducted with the aim of determining whether the appearance and texture of the tortilla and tamale remain acceptable when adding germinated chia seed flour (Salvia hispanica L). Germination was carried out for one day at 20 °C; it was prepared as flour and mixed with nixtamalized corn flour in a ratio of 10:90 and enough water to mold the tortillas; for the tamale, the same proportion of corn flour and germinated chia flour was used, and water and 8.6 percent oil were added. The tortillas and tamales were prepared and cooked in a traditional way by experts. For the acceptability test, 52 consumers were recruited, who signed the informed consent and subsequently evaluated the appearance and texture using a five-point hedonic scale (1 = I like it very much, 5 = I dislike it very much). The results indicate that the average acceptability of the appearance of the tortilla is 1.2 and the texture is 1.8. The average acceptability of the appearance of the tamale is 1.9 and the texture is 1.19. When comparing the acceptability of the appearance and texture of both preparations, a significant difference was found (p < 0.05), with the appearance and texture of the tamale being more acceptable. Full article

(This article belongs to the Proceedings of VI International Congress la ValSe-Food)

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7 pages, 1227 KiB

Open AccessProceeding Paper

Modeling the Current Suitable Habitat Range of the Yellow-Bellied Gecko (Hemidactylus flaviviridis Rüppell, 1835) in Iran

by Saman Ghasemian Sorboni, Mehrdad Hadipour and Narina Ghasemian Sorboni

Biol. Life Sci. Forum 2024, 39(1), 1; https://doi.org/10.3390/blsf2024039001 - 20 Nov 2024

Abstract

Studying the current range of species presence is crucial for ecologists and related scientists to understand potential habitats and the influence of environmental factors on species distribution. In this study, we used species distribution modeling (SDM) to look into where the yellow-bellied gecko, [...] Read more.

Studying the current range of species presence is crucial for ecologists and related scientists to understand potential habitats and the influence of environmental factors on species distribution. In this study, we used species distribution modeling (SDM) to look into where the yellow-bellied gecko, also known as the northern house gecko (Hemidactylus flaviviridis Rüppell, 1835), lives in Iran. We achieved this by combining four machine learning algorithms: Random Forest (RF), the Support Vector Machine (SVM), Maximum Entropy (Maxent), and the Generalized Linear Model (GLM). We utilized 19 historical bioclimatic variables, the Digital Elevation Model (DEM), slope, aspect, and the Normalized Difference Vegetation Index (NDVI). After calculating their correlations, we selected variables for modeling with a variance inflation factor (VIF) of less than 10. The findings indicate that the variables “Precipitation of the Coldest Quarter” (BIO19) and “Mean Temperature of Wettest Quarter” (BIO8) have the most significant influence on the species’ distribution. The gecko primarily inhabits low elevations and slopes, particularly those below 400 m above sea level with slopes less than 8 degrees, primarily in southern Iran. Additionally, we found that the NDVI had a minimal impact on the distribution of the species. Therefore, we identify the provinces of Khuzestan, Bushehr, Hormozgan, and Fars, along with parts of the coastal strip of Sistan and Baluchistan, as suitable areas for the current presence of this species. Full article

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6 pages, 1752 KiB

Open AccessProceeding Paper

Compositional Changes Associated with Successive Boiling of Wild Cynophalla retusa (Indian Bean) Pods Collected from the Paraguayan Chaco

by Adecia Suarez, Laura Mereles, Patricia Piris, Rocio Villalba, Olga Heinichen and Silvia Caballero

Biol. Life Sci. Forum 2024, 37(1), 15; https://doi.org/10.3390/blsf2024037015 - 15 Nov 2024

Abstract

Cynophalla retusa, known as “Indian bean”, is an important traditional food for the ethnic groups of the Gran Chaco. However, its contribution of minerals to the diet is unknown and the toxic nature of its raw pods has been reported. The aim [...] Read more.

Cynophalla retusa, known as “Indian bean”, is an important traditional food for the ethnic groups of the Gran Chaco. However, its contribution of minerals to the diet is unknown and the toxic nature of its raw pods has been reported. The aim of this investigation was to evaluate the composition of minerals, oxalic acid and phytate contents in whole raw and cooked pods, with successive changes of boiling water every 1 h for 4 h in total, as well as the alkaloid content in the cooking water. Bivalent mineral composition determinations (Ca, Fe, Cu and Mg) were made, as well as measurements of the phosphorus and antinutrient contents, such as phytate and oxalic acid, to determine the mineral contribution. The raw pods (C. retusa) contained 6.67% ash, with high contents of Ca, Fe, Cu, Mg and P. Loss of minerals occurred with successive boiling and significant decreases in antinutrients, with significant changes after each boiling period (1, 2, 3, 4 h). The boiling improved the bioavailability of Ca by removing oxalic acid from the sample cooked in the fourth boiling period. However, the phytate contents were not reduced to the same extent (only up to 40%). The results show that C. retusa pods can be a source of minerals (Ca, Fe, Cu and Mg) under controlled conditions of cooking and decreases in antinutrients like oxalic acid. From this perspective, this food source can be a viable alternative to increase food safety and nutrition, using one of many Paraguayan species that are little-known. Therefore, domestication and conservation studies are necessary. Full article

(This article belongs to the Proceedings of VI International Congress la ValSe-Food)

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7 pages, 750 KiB

Open AccessProceeding Paper

Bromophenols in Red Algae: Exploring the Chemistry and Uncovering Biological Benefits of These Unknown Compounds

by Paula Barciela, Maria Carpena, Ana Perez-Vazquez, Aurora Silva, Ana Olivia S. Jorge and Miguel A. Prieto

Biol. Life Sci. Forum 2024, 35(1), 11; https://doi.org/10.3390/blsf2024035011 - 15 Nov 2024

Abstract

Bromophenols, which belong to the family of phenolic compounds, are halogenated secondary metabolites characterized by the incorporation of bromine atoms into the phenol ring structure, resulting in unique chemical properties. These compounds, synthesized as secondary metabolites by algae, exhibit different isomeric forms due [...] Read more.

Bromophenols, which belong to the family of phenolic compounds, are halogenated secondary metabolites characterized by the incorporation of bromine atoms into the phenol ring structure, resulting in unique chemical properties. These compounds, synthesized as secondary metabolites by algae, exhibit different isomeric forms due to bromine substitution at different positions within the phenol ring, showing variability among species. Bromine substitution not only confers specific chemical properties but also plays an important role in the ecological functions of bromophenols by inducing increased lipophilicity, which affects solubility and reactivity, an adaptive response to external conditions. Certain genera of red algae, such as Gracilaria and Rhodomela, have been identified as important sources of bromophenols. Research on bromophenols involves extraction, commonly using solvents such as methanol or methanol-dichloromethane, and identification and structural elucidation using advanced analytical techniques such as mass spectrometry (MS) and nuclear magnetic resonance (NMR) spectroscopy for the precise determination of structure and configuration. Bromophenols display diverse biological activities, highlighting antimicrobial, antidiabetic, antiviral and antioxidant properties, which are closely related to their specific chemical structure. The importance of understanding the chemical group of bromophenols is underlined by their role in chemical defense mechanisms, contributing to potential biotechnological applications and broader contributions to the marine ecosystem. Therefore, this study is aimed to review the chemical characteristics and biological properties of bromophenols in red algae. Full article

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5 pages, 219 KiB

Open AccessProceeding Paper

Reproduction Efficiency of Native and Imported Algerian Cattle Under Challenging Climatic Conditions

by Aziza Ferag, Djalel Eddine Gherissi, Tarek Khenenou, Amel Boughanem, Hafidha Hadj Moussa and Amina Maamour

Biol. Life Sci. Forum 2024, 36(1), 13; https://doi.org/10.3390/blsf2024036013 - 14 Nov 2024

Abstract

This study examined the impact of climate change, specifically the Temperature–Humidity Index (THI), on local “Brune de l’Atlas” cows and imported dairy breeds (Prim’Holstein and Montbéliarde) in Algeria. Data from 24,773 artificial insemination records of 12,726 cows between 2016 and 2019 were analyzed [...] Read more.

This study examined the impact of climate change, specifically the Temperature–Humidity Index (THI), on local “Brune de l’Atlas” cows and imported dairy breeds (Prim’Holstein and Montbéliarde) in Algeria. Data from 24,773 artificial insemination records of 12,726 cows between 2016 and 2019 were analyzed for fertility traits such as conception rate at the first AI (CR1stAI), services per conception, and reproductive period (RP). The results indicated no significant impact of THI on CR1stAI for the local breed, though THI > 72 lowered CR1stAI in imported breeds. THI significantly increased the number of services per conception but did not affect the RP. Local breeds showed superior reproductive efficiency under high THI, likely due to genetic differences. Full article

(This article belongs to the Proceedings of The 9th International Seminar (MGIBR) Management and Genetic Improvement of Biological Ressources)

5 pages, 230 KiB

Open AccessProceeding Paper

Curcubita moschata Seeds: Ancestral Flavor and Nutrition for Current Use

by Elsa Julieta Salazar and María Eunice Cota

Biol. Life Sci. Forum 2024, 37(1), 13; https://doi.org/10.3390/blsf2024037013 - 14 Nov 2024

Abstract

The squash, C. moschata, is a type of pumpkin that grows easily in milpas—small, polyculture fields in Guatemala. Excavations carried out in pre-Columbian mounds in Uaxactún, Petén, indicate that squash has been cultivated and consumed for more than 5000 years. Today, both [...] Read more.

The squash, C. moschata, is a type of pumpkin that grows easily in milpas—small, polyculture fields in Guatemala. Excavations carried out in pre-Columbian mounds in Uaxactún, Petén, indicate that squash has been cultivated and consumed for more than 5000 years. Today, both the pulp and the seed are still used as food; seeds are processed by hand and sold as toasted seed, or as toasted and ground seed with added salt, which is called pepita. The seed is used as a flavoring and thickening ingredient in sauces and pepita is used as an accompaniment to fresh fruit. This work aimed to provide updated information on the nutritional compositions of squash seeds and pepita in popular markets in the north, center, west, and southeast of Guatemala. The moisture content was determined in a convection oven at 60 °C, the ash by combustion in furnace at 450 °C, the protein by Kjeldahl method, fat by solvent extraction in the goldfish apparatus, and minerals by atomic absorption spectroscopy; and a UV/VIS colorimeter. The moisture content in seeds and pepita were 5.67% and 4.65%; ash 4% and 6.24%; protein 32.9% and 29.21%; lipids 32.07% and 30.22%, respectively. There was a higher content of macrominerals in pepita than in seeds, due to the salt addition. Comparing the nutritional results of the dry seed with those reported in the Food Composition Table for Central America, differences in protein and fat content are greater than 10%. Full article

(This article belongs to the Proceedings of VI International Congress la ValSe-Food)

5 pages, 253 KiB

Open AccessProceeding Paper

Evaluation of a Functional Bread Made with Wheat Flour (Triticum spp.), Tarwi Flour (Lupinus mutabilis Sweet) and Hydroxypropyl Methyl Cellulose

by Paola Sánchez-Guamba and Pedro Maldonado-Alvarado

Biol. Life Sci. Forum 2024, 37(1), 12; https://doi.org/10.3390/blsf2024037012 - 13 Nov 2024

Abstract

Making bread from tarwi represents a scientific and technical challenge due to its poor breadmaking properties; however, strategies like partial substitution with other flours as well as the use of improvers could maximize these properties. This work aimed to evaluate a functional bread [...] Read more.

Making bread from tarwi represents a scientific and technical challenge due to its poor breadmaking properties; however, strategies like partial substitution with other flours as well as the use of improvers could maximize these properties. This work aimed to evaluate a functional bread made with wheat flour (Triticum spp.), tarwi flour (Lupinus mutabilis Sweet) and Hydroxypropyl Methyl Cellulose (HPMC). The partial substitution levels evaluated were 0, 5, 10, 15, 20 and 25% with and without the addition of HPMC as a bread improver. The bread’s volume, weight, height and specific volume were determined. Sensory tests of the bread were carried out to determine bakery aptitude and acceptability. The specific volumes of the bread were 3.90; 3.46; 3.27; 3.23; 2.98 and 2.62 cm³/g in samples without HPMC and 4.60; 4.28; 4.27; 3.26; 2.96 and 2.62 cm³/g in samples with HPMC, respectively. These values had reciprocity with the heights of the breads, which were between 8.90 and 6.00 cm in samples without HPMC and between 10.55 and 6.50 cm in samples with HPMC. The specific volume of bread decreased from 15% substitution. The sample with 0, 5 and 10% substitution with tarwi flour had both acceptability and bakery aptitude. Full article

(This article belongs to the Proceedings of VI International Congress la ValSe-Food)

8 pages, 1212 KiB

Open AccessProceeding Paper

Antibacterial Properties of Dental Copolymer Modified with Monomers Possessing Quaternary Ammonium Groups

by Patryk Drejka, Marta Chrószcz-Porębksa, Alicja Kazek-Kęsik and Izabela Barszczewska-Rybarek

Biol. Life Sci. Forum 2024, 35(1), 10; https://doi.org/10.3390/blsf2024035010 - 13 Nov 2024

Abstract

Dental caries are treated using dental composite restorative materials (DCRM). However, commercial DCRMs lack antibacterial activity. This research aimed to analyze the in vitro antibacterial activity of a series of copolymers consisting of a urethane–dimethacrylate monomer (UDMA), bisphenol A glycerolate dimethacrylate (Bis-GMA), triethylene [...] Read more.

Dental caries are treated using dental composite restorative materials (DCRM). However, commercial DCRMs lack antibacterial activity. This research aimed to analyze the in vitro antibacterial activity of a series of copolymers consisting of a urethane–dimethacrylate monomer (UDMA), bisphenol A glycerolate dimethacrylate (Bis-GMA), triethylene glycol dimethacrylate (TEGDMA) and urethane–dimethacrylate monomer with two quaternary ammonium groups and a 1,3-bis(1-isocyanate-1-methylethyl)benzene core (QAn+TMXDI, where n = 8, 10, or 12 is the number of carbon atoms in the N-alkyl substituent). QAn+TMXDI contents in copolymers were 20 and 40 wt.%. The results of the Staphylococcus aureus and Escherichia coli adhesion test demonstrated that the logCFU/mL decreased as the length of the N-alkyl chain decreased and QAn+TMXDI content increased. The copolymers of QA8+TMXDI 40 wt.%, Bis-GMA 40 wt.%, and TEGDMA 20 wt.% showed the highest antibacterial activity, with a logCFU/mL of 2.39 for S. aureus and no viable E. coli cells. Full article

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8 pages, 1580 KiB

Open AccessProceeding Paper

Morpho-Pomological Study of Plum Trees (Prunus domestica L.) in Western Algeria

by Sarra Selka, Ikram Mkedder, Faiza Ilias and Semir Bechir Suheil Gaouar

Biol. Life Sci. Forum 2024, 36(1), 12; https://doi.org/10.3390/blsf2024036012 - 12 Nov 2024

Abstract

The plum (P. domestica L.) is a hexaploid fruit tree species cultivated around the world. In Algeria, dried plums are used in traditional dishes, being popular in rural areas, and are also eaten fresh or processed as jam. Despite its socio-economic importance, [...] Read more.

The plum (P. domestica L.) is a hexaploid fruit tree species cultivated around the world. In Algeria, dried plums are used in traditional dishes, being popular in rural areas, and are also eaten fresh or processed as jam. Despite its socio-economic importance, its varietal diversity remains unknown, which led us to launch a phenotypic characterization of plum (P. domestica L.) accessions in western Algeria. Our first step was to conduct a field survey in western Algeria using a questionnaire and collect plant material from 16 regions of seven different wilayas. We utilized 35 morphological and pomological characteristics suggested by UPOV, and the data were used to describe the different varieties and were exploited in different analyses (ANOVA, Multiple Component Analysis (ACM), and Principal Component Analysis (PCA)), indicating a distinct difference between the accessions. An important phenotypic variance was recorded for the studied characteristics, such as the length, width of the leaves and flower petals, ripening period of the fruit, and size and weight of the fruit, which aids us in identifying three major groups independent of their geographical origin. Identifying the plum cultivars used in breeding programs has led to the valorization and preservation of this valuable genetic resource. Full article

(This article belongs to the Proceedings of The 9th International Seminar (MGIBR) Management and Genetic Improvement of Biological Ressources)

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Biology and Life Sciences Forum

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IECN 2024

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la ValSe-Food 2024

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MGIBR 2024

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AISAL 2022

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