Search Results (306)

Medicinal mushrooms are recognised as a source of bioactive polysaccharides and proteins with potential health benefits. This study presents the first comparative evaluation of wheat bread fortified with powdered fruiting bodies of three medicinal mushroom species: Hericium erinaceus (Lion’s Mane), Ganoderma lucidum (Reishi), and Ophiocordyceps sinensis (Cordyceps). Wheat flour was partially substituted at levels of 3–12%, and the resulting breads were analysed for (1→3)(1→6)-β-D-glucan content as well as in vitro protein and starch digestibility. Mushroom enrichment significantly increased β-glucan concentration in bread, with the greatest enhancement observed for 12% Reishi substitution (5.67% d.m.). Starch digestibility decreased across all fortified breads, accompanied by a substantial increase in resistant starch, particularly for Reishi bread (+427% relative to control). Protein digestibility was also reduced, most prominently in Cordyceps bread (−32.7 percentage points), although these products still provided up to ~52% more total protein than the control. The results confirm that incorporating medicinal mushrooms into wheat bread effectively increases its content of bioactive components, such as β-glucans, resistant starch and protein, indicating its potential as a nutrient-enriched bakery product with improved functional value. Full article

Improving nitrogen efficiency in dairy cattle requires a better understanding of the dietary and ruminal factors that regulate nitrogen partitioning. This meta-analysis evaluated the effects of ruminal pH and dietary characteristics on microbial nitrogen (MN), non-microbial non-ammonia nitrogen (NANMN), and NAN flows to the small intestine in lactating cows. A dataset was assembled from 44 peer-reviewed in vivo studies (163 data points), with dietary intake and ruminal variables standardized across trials. Mixed linear models were developed for each N fraction, and the relative contribution of each predictor to the explained variance was assessed using semipartial coefficients of determination (pR²). Efficiency of microbial protein synthesis (EMPS), rumen undegraded protein intake (RUPI), and organic matter truly digested in the rumen (OMTDR) were the most relevant predictors of NANMN and NAN. Although the ruminal pH itself was not statistically significant in the models, the dietary components that influenced pH, starch concentration, physically effective fiber, and RUP supply were strongly associated with nitrogen flow profiles. Nitrogen utilization was not affected by ruminal pH, but rather by the combination of fermentable substrates and the supply of rumen-degradable and undegraded protein. Full article

Food matrices such as phytic acid, starch, and proteins can chelate heavy metals, acting as stabilizers that significantly hinder accurately detecting heavy metal contamination. This study proposes a biological digestion strategy to overcome such interference. The gene sequences for phytase (appA) from Escherichia coli (E. coli), α-amylase (amyA) from Escherichia coli (E. coli), and protease (AO090120000474) from Aspergillus oryzae were identified via bioinformatics screening. Whole-cell biosensors were then developed to simultaneously detect mercury ions (Hg²⁺) and digest phytate, starch, and proteins. In the presence of 100 μM Hg²⁺, biosensor responses improved by 1.43-, 1.38-, and 1.11-fold, respectively. A “heavy metal pollutant bio-digestion pathway” was constructed by integrating genes for synthesizing phytic acid, starch, and protein with those for Hg²⁺ detection. In the presence of 100 μM Hg²⁺, the detection effect was improved by 1.36-fold. The detection limit of the BαAP whole-cell biosensor was 0.082 μM, while the limit of quantitation was 0.272 μM. The study effectively addresses the limitations of biosensor performance in real sample detection. Full article

The growing demand of the cereal market, which demands quality products at low cost, has driven the development of new, more accessible wheat varieties. This study evaluated the technological quality of flours obtained from three new wheat varieties produced in Andahuaylas: Espigón de Oro (EOVF), the Gavilón (GVF), and the Andino (AVF) varieties, comparing them with a widely used plain flour (PF). Their proximate parameters, rheological, thermal, and structural properties, elemental composition, and functional groups were analyzed. The local flours (EOVF, GVF, and AVF) presented similar carbohydrate and fat contents, but higher ash, and lower moisture and protein content than plain flour. The rheology and thermal stability showed limitations associated with a less consistent dough and a more fragile structure, indicating lower gluten quality. Differential scanning calorimetry found gelatinization temperatures between 53.42 °C and 57.12 °C, with energy requirements (ΔH) of 1.08 to 1.23 J/g, while thermographic analysis revealed that component degradation began at 150 °C. Scanning electron microscopy micrographs revealed starch granules with varied shapes and a trimodal distribution. Elemental analysis showed a good energy contribution, with 47.9–54.6% carbon and 45.2–51.5% OH. The FT-IR spectra showed similar functional profiles among all the flours. These results suggest that flours from new wheat varieties have a low energy requirement for cooking, making them ideal for extrusion processes and for products with a soft and light texture. They also represent an excellent alternative to commercial flour for developing functional, infant, and easily digestible foods. Full article

Quinoa (Chenopodium quinoa), a gluten-free pseudocereal of increasing interest in food applications, remain underutilized due to limited knowledge of its nutritional and techno-functional properties, particularly following processing. This study investigated the impact of roasting on these properties of tri-color quinoa. Roasting resulted in non-significant increases in the content of protein, lipid, and starch fractions, while carbohydrate and energy contents increased significantly (p < 0.05) by 3.74 and 3.30%, respectively, compared to native tri-color quinoa flour (NTQF). Notably, total dietary fiber, phytic acid, and oxalate contents were decreased by 13.11, 36.05, and 28.78%, respectively, contributing to improvements in in vitro protein digestibility and in vitro protein digestibility-corrected amino acid score in roasted tri-color quinoa flour (RTQF). Although lysine remained the limiting amino acid, its content increased in RTQF. Techno-functional properties were also affected by roasting; water and oil absorption capacities increased by 24.26 and 2.76% (p < 0.05), while emulsifying, foaming, and swelling capacities declined by 47.58, 34.96, and 17.74%, respectively (p < 0.05). RTQF exhibited consistently lower protein solubility across all pH tested, and higher a least gelation concentration, likely due to protein denaturation. Color analysis showed darker (L*), redder (a*), and more yellow (b*) hues in RTQF, with minor but perceptible color difference (ΔE = 1.26) relative to NTQF. Scanning electron microscopy revealed greater starch disruption, increased porosity and fragmentation in RTQF than NTQF. FTIR confirmed structural alterations, with the spectrum of RTQF showing less intense bands and higher transmittance compared to NTQF, associated thermal modification of carbohydrate, moisture content and other components. These findings suggest that dry roasting can be used to modify the nutritional and techno-functional properties of tri-color quinoa, offering expanded opportunities for tailored food applications. Full article

A 70-day feeding trial was carried out to examine the effects of exogenous alpha amylase supplementation and different levels of starch on the growth performance, whole-body proximate composition, apparent nutrient digestibility, and digestive and metabolic enzyme activities of Channa striata juveniles. Nine semi-purified iso-nitrogenous (42%) and iso-lipidic (7%) diets containing three different levels of starch (viz. 10%, 20% and 30%) and amylase (0%, 0.05%, 0.1%) were formulated as C₁₀A₀, C₁₀A_0.05, C₁₀A_0.1, C₂₀A₀, C₂₀A_0.05, C₂₀A_0.1, C₃₀A₀, C₃₀A_0.05, and C₃₀A_0.1 (C-starch, A-amylase). A total of 405 C. striata juveniles of average weight (14.31 ± 0.1 g) were randomly assigned to 27 150 L capacity FRP tanks with 15 fish per tank following a 3 × 3 factorial design in triplicate with proper aeration. Final weight, weight gain (WG%), specific growth rate (SGR), feed conversion ratio (FCR), and protein efficiency ratio (PER) were significantly influenced (p < 0.05) by dietary starch and amylase supplementation as well as their interaction. The nutrient digestibility results revealed that the apparent digestibility coefficient of dry matter, crude protein, crude lipids, and carbohydrates improved significantly (p < 0.05) with higher amylase levels. There was no significant variation (p > 0.05) in the whole-body proximate composition of fish fed with different levels of starch and exogenous amylase supplementation. Amylase activity increased with higher dietary amylase levels; however, there were no significant differences in protease and lipase enzyme activity. Fish in the A_0.1 treatment group had significantly higher (p < 0.05) hexokinase activity, which was significantly affected by exogenous amylase levels. AST and ALT activities in the serum were decreased (p < 0.05) at 0.1% amylase inclusion in the diet. From the present study, it is concluded that supplementation with exogenous alpha amylase has the potential to enhance starch utilization in C. striata. In particular, 0.1% amylase with 20% starch can significantly improve growth and nutrient utilization in C. striata juveniles without adverse effects. Full article

Thanks to its tolerance to drought, sorghum is a cereal crop that is extensively cultivated in the sub-Saharan region. Its good nutritional value makes it an interesting raw material for the food industry, although several anti-nutritional features pose a challenge to exploiting its full potential. In this study, we evaluated whether the process of germination may represent a way of improving the macro- and micro-molecular profile of sorghum, lowering the content of anti-nutritional factors, and promoting the synthesis of bioactive compounds. Germination for 48 and especially 72 h promoted the hydrolysis of starch and proteins, enhanced antioxidant activity, increased the content of polyphenols, mainly flavonols and flavanones, and promoted the conversion of γ- to α-isomers of tocopherols. At the same time, it significantly reduced the concentration of phytates and linoleic acid, enhancing pepsin activity and contributing to the inaugural examination of the impact of sprouted sorghum on digestive protease activity. These findings could help to promote the utilization of sprouted sorghum as a premium ingredient for food products, providing significant nutritional advantages. Full article

Probiotics’ potential to enhance gut health is often limited by their poor survival during gastrointestinal (GI) transit, a challenge influenced by the composition and timing of co-ingested foods. Addressing the lack of dietary guidelines for optimal probiotic administration, this in vitro study examines how consuming Lactobacillus rhamnosus GG (LGG) with different foods at varying timings affects bacterial survival during simulated digestion. The results showed that simultaneous intake with durum wheat pasta or soy milk improved bacterial viability compared to standalone probiotics. The pasta outperformed the soy milk, yielding higher viable counts (5.92–6.38 vs. 4.93–5.39 log CFU/g) due to greater buffering capacity. Timing of administration also played a critical role: consuming probiotics with (5.39–5.92 log CFU/g) or after a meal (5.19–6.38 log CFU/g) enhanced viability compared to an empty-stomach scenario (4.93–6.04 log CFU/g). Additionally, LGG co-ingestion facilitated starch and protein digestion, increasing the pasta starch digestibility from 84.80% to 89.00% and the soy milk protein digestibility from 78.00% to 80.00%, suggesting synergistic bacteria–food interactions between the probiotic and food matrix. These findings emphasize the importance of food matrix selection and administration timing in optimizing probiotic efficacy. The study provides practical insights for healthcare professionals and consumers, advocating for meal-aligned probiotic intake with buffering-rich foods like pasta to maximize viability. Full article

The growing demand for sustainable, nutritionally adequate plant-based foods has driven innovation in meat analogues. This study presents a novel approach to upcycling potato juice protein—a by-product of starch production—into plant-based gyros (PBG) enriched with iron and dietary fiber. Four formulations (PBG1–PBG4) were developed using a blend of potato, rice, wheat, and pea proteins, and fortified with either ferritin-rich sprout powder or ferrous sulfate. Comprehensive analyses were conducted to assess nutritional composition, mineral content, glycoalkaloid safety, antioxidant activity, texture, water mobility, sensory appeal, and microbiological stability. All variants met high-protein labeling criteria and exhibited favorable fiber and mineral profiles. In vitro digestion significantly enhanced antioxidant bioaccessibility, particularly phenolic acids. Sensory evaluations favored ferritin-enriched variants, which also demonstrated superior texture and consumer acceptance. Microbiological assessments confirmed safety for up to 10 days under refrigeration. These findings highlight the potential of potato juice protein as a sustainable, functional ingredient in next-generation plant-based meat analogues. Full article

This study aimed to determine the net energy (NE) values of common energy-supplying nutrients, including starch, protein, and fat, to investigate their influence on energetic efficiency and NE partition patterns in growing pigs, and to develop prediction equations for the protein deposition (PD) and lipid deposition (LD) based on nutrient characteristics of ingredients. Two experiments were conducted. In Experiment 1, 36 growing barrows (Duroc × Landrace × Yorkshire, initial body weight = 28.1 ± 0.8 kg) were randomly allotted to six treatments, with six replicated pigs per treatment. The diets were formulated as follows: a corn–soybean meal basal diet (T1), and five experimental diets containing of 27% corn starch (T2), 27% tapioca starch (T3), 27% pea starch (T4), 5% soybean oil (T5), and 11.8% casein (T6), respectively. In Experiment 2, PD and LD data of 47 ingredients were collected. Subsequently, the nutrient characteristics of ingredients were used as input variables, and PD and LD were used as output variables to establish the prediction equations. Results exhibited that pigs fed the T2, T3, and T4 diets showed increased digestibility of gross energy (GE) and organic matter (OM) compared to those fed the T1 diet (p < 0.01). For various kind of starches, a greater efficiency of using metabolizable energy (ME) for net energy not deposited as protein (PD-free NE, efficiency denoted as kj) was observed when pigs were fed the T2 or T3 diets compared to the T4 diet. Moreover, the kj of soybean oil was 11% and 27% greater than that of starch and casein, respectively, while casein demonstrated 46% and 39% greater efficiency of using ME for PD (efficiency denoted as pj) compared to starch and soybean oil, respectively. Finally, the best-fitted prediction equations for PD and LD were PD = 364.36 − 18.44 × GE + 29.10 × CP − 3.79 × EE − 21.37 × ADF (R² = 0.96; RMSE = 105.15) and LD = −1503.50 + 21.58 × CP + 51.98 × EE + 26.30 × Starch + 26.81 × NDF − 23.87 × ADF (R² = 0.98; RMSE = 172.85), respectively. In summary, there are considerable differences in energetic efficiency and NE partition patterns among various nutrients. In addition, PD and LD can be predicted through nutrient characteristics of ingredients, presenting an innovative approach and methodological framework for the precision nutrition of pigs. Full article

Meat analog manufacturing via high-moisture extrusion technology is a complex process wherein the properties of protein materials constitute a critical determining factor. In this study, we enhanced the fiber structure properties of high-moisture extruded peanut protein-based meat analogs by incorporating different starches (cassava starch, acetyl distarch phosphate [ADSP], and hydroxypropyl starch) to address challenges in water retention, emulsification, and digestibility. The impact of the starch content (0, 3, 6, 9, 12%) was assessed using low-field nuclear magnetic resonance, ultraviolet/fluorescence spectroscopy, differential scanning calorimetry, sodium dodecyl sulfate–polyacrylamide gel electrophoresis, and functional tests. Compared with controls without starch, adding 6% ADSP significantly improved the water retention by forming a dense, charged network, reducing T_2b (0.37 ms) and T₂₂ (175.30 ms). ADSP (12%) enhanced the emulsification (activity index 10.28 m²/g, stability index 75%); the cassava starch (12%) increased the in vitro protein digestibility to 83% due to amylopectin degradation. Hydroxypropyl starch (6%) elevated the thermal stability (peak temperature 125.71 °C) by forming a viscous protective matrix (p < 0.05). Ultraviolet and fluorescence spectra indicated protein–starch interactions, with ADSP inducing the most pronounced conformational changes. This study demonstrated that the starch type and concentration critically modulate protein–starch interactions, offering guidance for enhancing the quality of meat analogs. Full article

Cultured meat is emerging as a sustainable alternative to conventional animal agriculture, with scaffolds playing a central role in supporting cellular attachment, growth, and tissue maturation. This review focuses on the development of gel-based hybrid biomaterials that meet the dual requirements of biocompatibility and food safety. We explore recent advances in the use of naturally derived gel-forming polymers such as gelatin, chitosan, cellulose, alginate, and plant-based proteins as the structural backbone for edible scaffolds. Particular attention is given to the integration of food-grade functional additives into hydrogel-based scaffolds. These include nanocellulose, dietary fibers, modified starches, polyphenols, and enzymatic crosslinkers such as transglutaminase, which enhance mechanical stability, rheological properties, and cell-guidance capabilities. Rather than focusing on fabrication methods or individual case studies, this review emphasizes the material-centric design strategies for building scalable, printable, and digestible gel scaffolds suitable for cultured meat production. By systemically evaluating the role of each component in structural reinforcement and biological interaction, this work provides a comprehensive frame work for designing next-generation edible scaffold systems. Nonetheless, the field continues to face challenges, including structural optimization, regulatory validation, and scale-up, which are critical for future implementation. Ultimately, hybrid gel-based scaffolds are positioned as a foundational technology for advancing the functionality, manufacturability, and consumer readiness of cultured meat products, distinguishing this work from previous reviews. Unlike previous reviews that have focused primarily on fabrication techniques or tissue engineering applications, this review provides a uniquely food-centric perspective by systematically evaluating the compositional design of hybrid hydrogel-based scaffolds with edibility, scalability, and consumer acceptance in mind. Through a comparative analysis of food-safe additives and naturally derived biopolymers, this review establishes a framework that bridges biomaterials science and food engineering to advance the practical realization of cultured meat products. Full article

Low glycemic index (GI) cookie bars were prepared with soft wheat flour substituted with 10–50% soybean flour and 10–50% resistant starch. The effects of increased levels of soybean flour and resistant starch on the quality of low glycemic index cookie bars were investigated (i.e., moisture, cookie spread, texture (breaking force), surface color, and in vitro starch digestibility). It was found that increasing soybean flour substitution increased the breaking force, moisture, protein content, and yellowish color of the low GI cookie bars but decreased the cookie bar spread and the lightness of the cookie bars (p < 0.05). The addition of soybean flour and resistant starch by up to 50% did not significantly change the in vitro starch digestibility of the cookie bars. The overall acceptability of the cookie bars was lower when the soybean flour blend went beyond 10%. When soft wheat flour in the cookie bar formulation was replaced at the following levels (10%, 30%, and 50%) by resistant starch, the cookie spread and lightness of the cookie bars increased but the breaking force was decreased along with the yellowish color (p < 0.05). When resistant starch was combined with soft wheat flour at levels of up to 50%, this significantly increased the content of total dietary fiber and spread ratio of cookie bars. Sensorial analysis showed that resistant starch presence had an acceptable impact on overall acceptability of the low GI cookie bars. Resistant starch represents a viable dietary fiber source when substituted for 50% of soft wheat flour in formulations. While this substitution may result in increased spread ratio and decreased crispness in cookie bars, the addition of 10% soybean flour can mitigate these textural changes. Full article

The effects of germination on pea composition have been established. However, the effects of germination on the nutritional profile of different pea varieties have not been extensively reported. Therefore, five varieties (Passion, Greenwood, Durwood, Agassiz, and Treasure) of peas were germinated for up to six days, and their nutrient profiles, protein digestibility, in vitro protein digestibility corrected amino acid score (IV-PDCAAS), and antioxidant activity (DPPH) were determined. In addition, B vitamins were determined for the first time in most of the varieties evaluated. Germination enhanced protein digestibility across all varieties, whereas IV-PDCAAS tended to decrease with increasing germination day. The impact of germination on starch content varied, with decreasing percentages found in some varieties and increased percentages found in others. Soluble fiber increased and insoluble fiber decreased with increasing germination days. Thiamine and niacin tended to increase with increasing germination day, while pyridoxine and folate decreased. The radical scavenging activity of the germinated peas increased with increasing germination days. Overall, germination tended to improve the nutritional composition of peas, with only a few exceptions. Furthermore, the interaction effects between variety and germination day support the importance of knowing both variety and length of germination when creating germinated pea products. Full article

The aim of this study was to determine, through meta-analysis, the effects of malic acid/malate addition on ruminal and blood parameters and diet digestibility in cattle. The literature search was conducted in Web of Science, Science Direct, and Google Scholar using the terms “organic acids”, “malic acid”, “malate”, and “bovine”. The database was composed of papers published between 1980 and 2023. The average effect of malate/malic acid inclusion was calculated using the “DerSimonian and Laird” random effects model. Meta-regression and subgroup analyses were conducted to explore sources of heterogeneity. Overall, malic acid (MAC) addition did not significantly affect rumen pH (ES = 0.310, p = 0.17), but subgroup analysis showed that malate increased pH (ES = 1.420, p < 0.01). MAC increased rumen propionate (ES = 0.560, p < 0.01) and total volatile fatty acids (VFAs; ES = 0.508, p = 0.03), while reducing the acetate-to-propionate ratio (p < 0.01). Starch and NDF intake were significant covariates affecting pH and VFA-related variables. MAC improved total-tract digestibility of dry matter (DM; ES = 0.547, p ≤ 0.05), crude protein (CP; ES = 0.422, p ≤ 0.05), and acid detergent fiber (ADF; ES = 0.635, p ≤ 0.05). It increased glucose levels (Overall ES = 0.170, p = 0.05) and reduced NEFA (Overall ES = −0.404, p = 0.03). In conclusion, the effectiveness of MAC depends on its chemical form. Improvements in rumen pH, fiber degradation, and blood parameters suggest more efficient energy use and potential metabolic benefits. The influence of diet-related covariates suggests that the response to MAC may vary depending on the nutritional composition of the diet. Full article