Search Results (289)

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

We have developed a highly sensitive colorimetric probe based on starch–iodine (I₂) crystallization for the precise discrimination of ethanol–water clusters (E-Wc) within binary ethanol–water solutions (E-Ws). This probe enables the identification of specific E-Wc species and their corresponding transition points. Notably, two distinct transition points were identified at ethanol volume fractions of 40–45% and 75–77%. The former corresponds to the structural transition from (H₂O)_m(EtOH) to (H₂O)_m(EtOH)_n, characterized by a significant loss of blue coloration, while the latter signifies the transition from (H₂O)_m(EtOH)_n to (H₂O)(EtOH)_n, as evidenced by alterations in the absorption intensity of the starch–I₂ complex. Mechanistic studies demonstrate that the observed starch–I₂ crystallization is governed by supramolecular E-Wc rather than individual ethanol or water molecules in the binary solution. By leveraging starch–I₂ crystallization as a colorimetric bridge, we establish a direct correlation between E-Wc transitions and the iodine chromogenic effect. This approach enables the visual detection of transitions in colorless supramolecular assemblies, offering new insights into supramolecular science. Furthermore, as a simple, rapid, and visually interpretable detection method, this colorimetric probe holds promising applications in fields such as the food industry and supramolecular science. Full article

This study presents a comprehensive assessment of tofu production from whole chickpeas as a plant-based protein alternative for sustainable food systems and humanitarian use. A novel process comprising soaking, wet milling, starch sedimentation, thermal coagulation, and optional drying yielded tofu with 56.2% protein (dry basis). Byproducts, including starch and okara, were also recovered and characterized. Nutrient recovery analysis, relative to seed nutrient content, showed that tofu retained most of the protein (59.1%) and fat (43.2%), okara accounted for the majority of fiber (34.5%) with residual protein (13.5%) and fat (16.7%), while the starch fraction primarily contained net carbohydrates (21.6%). Techno-economic modeling showed that fresh tofu can be produced with minimal inputs and an estimated thermal requirement of 0.798 kWh/kg, while tofu powder required 4.109 kWh/kg; both represent idealized values assuming no heat loss or system inefficiency. Theoretical energy minima were estimated under idealized assumptions, and broader environmental and food security implications are discussed as perspectives. Unlike soy, chickpeas carry a low allergenic risk, which may enhance suitability for population-wide feeding interventions. Broader implications for sustainable development goals (hunger, health, climate action) and humanitarian applications are discussed as perspectives. Chickpea tofu may represent a viable shelf-stable protein platform for local and emergency food systems. Full article

The transition towards sustainable biofuels requires innovative strategies to maximize the utilization of agroindustrial biomass. Accordingly, the aim of this study was to evaluate avocado stone biomass as a renewable substrate for producing glucose and bioethanol, and to characterize potential co-products from the pretreatment stream, including avocado phenolic compounds. It was found that the whole avocado stone and the seed contained 41.7% and 42.8% of starch, respectively, accounting for more than 78% of the glucans. Using microwave-diluted acid pretreatment and multi-response optimization, a direct conversion of ~90% of glucans to glucose was achieved from avocado stone biomass at 1% w/v sulfuric acid, 140 °C, and 5 min. It also enabled minimizing inhibitor presence and reducing energy requirements. Then, the glucose-rich hydrolyzate was efficiently fermented into bioethanol (~24 g/L in 12 h) using Saccharomyces cerevisiae, without needing detoxification or enzyme addition. Additionally, the process yielded a lignin-rich solid fraction with an enhanced higher heating value (about 1.4 times) compared to the original biomass and an extract with phenolic compounds like caffeoylquinic acids and hydroxytyrosol, which enhances the valorization potential of this underutilized biomass. The overall balance can be 240 kg/t of bioethanol, along with 2.5 kg/t of phenolic compounds and 376 kg/t of lignin-rich solid. Finally, this work exemplified, in a real-world scenario, how we can fully leverage these often-overlooked, non-edible sources of starch to achieve the green transition and circularity. Full article

Apple by-products are a valuable raw material due to their high content of dietary fiber, minerals, and bioactive compounds, making them a promising functional ingredient in food products. The aim of this study was to evaluate the effect of adding a residue obtained from the isolation of starch from unripe apples of the Pyros and Oliwka varieties on the nutritional composition, mineral content, polyphenol and fiber levels, and color of wheat muffins. Additionally, the oxidative stability was analyzed. The results showed that the addition of the residue significantly increased the total, soluble, and insoluble fiber content, as well as the protein content. The polysaccharide fraction residue from unripe Oliwka apples had a stronger impact on enhancing the fiber content of the muffins. In contrast, muffins enriched with the polysaccharide fraction residue from unripe Pyros apples exhibited higher levels of calcium, potassium, and magnesium, while the Oliwka residue increased the contents of sodium, strontium, and iron. The addition of the polysaccharide fraction residue significantly increased the levels of chlorogenic acid, phloridzin, quercetin, and procyanidin B1. Color analysis revealed a darkening effect in the muffins after the addition of the residue, and the oxidative stability decreased with increasing levels of the polysaccharide fraction residue. This study demonstrated that apple residues obtained after starch isolation can effectively enrich muffins with nutrients and health-promoting compounds; however, their impact on oxidative stability requires further investigation. Full article

Development of biodegradable packaging materials and valorization of agri-food waste are necessary to produce more sustainable materials while reducing the environmental impact. Starch-based biocomposite films reinforced with beer bagasse fractions with different purification degrees were developed and characterized in structural, mechanical, thermal and optical properties. To this aim, 5% and 10% (w/w) of either beer bagasse (BB) or its lignocellulosic-rich fibers (LF), obtained by subcritical water extraction at temperatures between 110 and 170 °C, were incorporated into starch matrices. Elastic modulus and tensile strength values increased by up to eight-fold and 2.5-fold, respectively, compared to the control film. The incorporation of BB or LF significantly enhanced the mechanical resistance of the films. In general, the increment in the filler:polymer ratio significantly increased the EM values (p < 0.05), while decreasing the stretchability of the films around 80–85%, regardless of the type of filler. This effect suggests a good interfacial adhesion between the fillers and the polymeric matrix, as observed by FESEM. The biocomposite films exhibited a dark reddish appearance, reduced transparency, light blocking barrier capacity and remarkable antioxidant activity due to the presence of phenolic compounds in the fibers. The water vapor and oxygen barrier properties were better preserved when using the more purified LF obtained at 170 °C. Overall, starch films reinforced with beer bagasse fractions showed strong potential for the development of biodegradable food packaging materials. Full article

The ongoing global climate change has led to an increase in the frequency and complexity of drought events. Pinus yunnanensis, a native tree species in southwest China that possesses significant ecological and economic value, exhibits a high sensitivity to drought stress, particularly in its seedlings. This study investigates the response mechanisms of non-structural carbohydrates (NSCs, defined as the sum of soluble sugars and starch) and the stoichiometric characteristics of carbon (C), nitrogen (N), and phosphorus (P) to repeated drought conditions in Pinus yunnanensis seedlings. We established three treatment groups in a potting water control experiment involving 2-year-old Pinus yunnanensis seedlings: normal water supply (CK), a single drought (D1), and three drought–rewatering cycles (D3). The findings indicated that the frequency of drought occurrences, organ responses, and their interactions significantly influenced the non-structural carbohydrate (NSC) content and its fractions, as well as the C/N/P content and its stoichiometric ratios. Under D3 treatment, stem NSC content increased by 24.97% and 29.08% compared to CK and D1 groups (p < 0.05), respectively, while root NSC content increased by 41.35% and 49.46% versus CK and D1 (p < 0.05). The pronounced accumulation of soluble sugars and starch in stems and roots under D3 suggests a potential stress memory effect. Additionally, NSC content in the stems increased significantly by 77.88%, while the roots enhanced their resource acquisition by dynamically regulating the C/P ratio, which increased by 23.26% (p < 0.05). Needle leaf C content decreased (18.77%) but P uptake increased (8%) to maintain basal metabolism (p < 0.05). Seedling growth was N-limited (needle N/P < 14) and the degree of N limitation was exacerbated by repeated droughts. Phenotypic plasticity indices and principal component analysis revealed that needle nitrogen and phosphorus, soluble sugars in needles, stem C/N ratio (0.61), root C/N ratio (0.53), and stem C/P ratio were crucial for drought adaptation. This study elucidates the physiological mechanisms underlying the resilience of Pinus yunnanensis seedlings to recurrent droughts, as evidenced by their organ-specific strategies for allocating carbon, nitrogen, and phosphorus, alongside the dynamic regulation of nitrogen storage compounds (NSCs). These findings provide a robust theoretical foundation for implementing drought-resistant afforestation and ecological restoration initiatives targeting Pinus yunnanensis in southwestern China. Full article

This study highlights waste bread (WB) as a novel, cost-effective, and nutrient-rich substrate for microbial growth, offering a sustainable alternative to conventional media. As a renewable resource, WB promotes the circular economy by reducing food waste and encouraging biotechnological innovation. The incorporation of WB into microbial culture media enhanced the growth of various reference strains (E. coli, E. faecalis, P. aeruginosa, and S. aureus), with at least a two-fold increase compared to conventional Luria-Bertani (LB) medium. Moreover, combining 2% WB with diluted LB (1/10) reduced medium costs by up to 90%. Furthermore, it was confirmed that 1% WB can effectively replace starch during the screening of amylolytic strains. Applying a fractional factorial design, the production of amylase by Bacillus sp. BSS (Amy-BSS) was enhanced 15-fold. An analysis of the Pareto diagram revealed that WB was the most significant factor. Additionally, Amy-BSS was applied to hydrolyze polysaccharides in WB, enabling the generation of high-value-added products in food processing. This hydrolysis process yielded 4.6 g/L of fermentable sugars from 1% WB. Evaluating the economic feasibility of WB valorization into value-added products elucidates potential pathways for cost reduction and enhanced environmental sustainability, thereby positioning WB as a viable tool for sustainable development. Full article

High-amylose wheat (HAW), developed through non-genetic modification, addresses the growing demand for clean-label and nutritionally enhanced food products. This study systematically investigated the effects of heat-moisture treatment (HMT; 20% and 25% moisture levels) on the physicochemical properties and cookie-making performance of HAW flour (HAWF) and soft wheat flour (SWF). HMT promoted moisture-induced agglomeration, leading to increased particle size, reduced damaged starch content, and enhanced water and sucrose solvent retention capacities. Although the amylose content remained largely unchanged, pasting behavior was differentially affected, with increased viscosities in SWF and slight decreases in HAWF. Thermal analyses demonstrated elevated gelatinization temperatures, indicating improved thermal stability, while X-ray diffraction revealed alterations in starch crystallinity. Furthermore, HMT weakened gluten strength and modified dough rheology, effects more pronounced in HAWF. Cookies prepared from HMT-treated flours exhibited larger diameters, greater spread ratios, and reduced heights. In vitro digestibility assays showed a marked reduction in rapidly digestible starch and increases in slowly digestible and resistant starch fractions, particularly in HAWF cookies. Collectively, these findings establish HMT as an effective strategy for modulating flour functionality and enhancing cookie quality, while concurrently improving the nutritional profile through the alteration of starch digestibility characteristics. Full article

A gradual surge in the population on Earth has increased the demand for food. Various synthetic materials have been used for food packaging for a long time. These materials are contaminating our environment and disrupting human life and that of other species. This study was conducted to minimize the impact of the pollution caused by using plastics for conventional packaging. A green approach to synthesizing packaging material that prevents food contamination with improved mechanical properties was adopted. Firstly, extracts were obtained from grapes and tomatoes and dissolved into four different solvents, i.e., de-ionized water, dichloromethane, ethyl acetate, and n-hexane. Three different extract solutions were made in de-ionized water, varying the fraction of the extract and de-ionized water. The extracts were then tested for the presence of various phytochemicals. The solutions were then combined with cyclodextrin, starch, alginate, and polyvinyl alcohol, all of which are biodegradable, non-cytotoxic, and pocket-friendly. Calcium chloride was also added because it acts as a firming agent and a desiccant. This resulted in the formation of a total of six membranes with four different solvents. These membranes had varying degrees of biodegradability and antibacterial properties. Various phytochemicals, such as saponins, flavonoids, terpenoids, carotenoids, tannins, phenols, and steroids, were found in the fruit extracts. These phytochemicals act as anti-microbial and anti-fungal agents. Out of the six different membranes that were synthesized, the membrane with a 7:3 composition of crude extract to de-ionized water showed the best results for use as a packaging material, as it showed the best antibacterial properties and good reported biodegradability. The FTIR results for this membrane showed bands at around 3500 cm⁻¹, indicating the presence of -OH and -NH functionality since these bands overlap and cannot be distinguished at this position. The shoulder band indicates the presence of carboxylic acid -OH. Integrating biopolymers with fruit extracts enhances the nutritional value of food and provides an eco-friendly and cost-effective approach to packaging material synthesis. The synthesized membranes are cost-effective as they contain fruit extracts from grapes and tomatoes; starch; and cyclodextrin. The extracts obtained from the fruits were inexpensive, as 300 mL of extract cost around 300 Rs. The synthesized membranes had functional advantages such as biodegradability and providing an enhanced shelf life to food products. Hence, they reduce the losses caused by food spoilage. Another driver of their cost effectiveness is that they can reduce waste disposal costs on the one hand and environmental pollution on the other hand. Full article

Wheat bran (WB) is rich in bioactive compounds, but its incorporation into food products often negatively affects dough properties. The soluble components in WB, including polysaccharides, minerals, and proteins, exhibit significant variations across different bran layers and may dissolve and interact with flour components during food processing, affecting dough properties. This study aims to investigate the influence of aqueous extracts from different WB layers (aleurone layer, AL; non-aleurone layer, NAL) and their components on the functional properties of wheat starch and gluten. The results indicate that the AL-rich fraction yielded a higher extract content (30.6%) compared to the NAL-rich fraction (15.1%), attributable to the higher cellular content in the AL. Both the extracts and residues from AL and NAL significantly lowered the denaturation temperature of wheat gluten. The aqueous extracts reduced the storage (G′) and loss (G″) moduli of wheat gluten, primarily attributed to the effect of polysaccharide components, whereas the protein and ash fractions elevated the G′ and G″ at suitable dosages. The extracts elevated the gelatinization temperature of starch, but reduced enthalpy (ΔH). Moreover, the pasting viscosity of starch with WB extract decreased due to the combined effects of protein and ash fractions. These findings provide insights into the roles of water extracts from different WB layers and their components in modulating wheat-based product quality. This study also offers a theoretical basis for optimizing WB utilization in foods, thus providing a theoretical foundation for promoting whole-wheat foods or foods containing WB. Full article

Starch is one of the leading nutritional carbohydrates in the human diet; its characteristics, such as digestion rate, depend on molecular structure, and in particular, the molecular composition, type and length of amylopectin chains, which are known to present a parabolic behavior with respect to digestion rate. Amylopectin with a higher density of small branches (Chains A) and those abundant in long chains (B2/B3) often present a marked resistance to digestion and could be a challenge in bread production since both fermentation and digestion could be further modulated in the presence of hydrocolloids or gluten. The objective of this work was to analyze different mixtures of starches (rice, potato, and corn) with hydrocolloids (guar and xanthan gum) and vital gluten to understand the relationship between chain length and molecular characteristics with respect to speed of digestion and glycemic index, and their incorporation into a bread loaf at 50 and 100% wheat flour substitution. A Plackett–Burman design was used to design the mixtures. Mixtures were characterized in terms of amylose/amylopectin content, fast, slow, and resistant (SDS, RS) starch digestion fractions, in vitro glycemic index, molecular weight (Mw), radius of gyration (Rz) of amylopectin, chain length distribution, and textural analysis. In the bread, a tendency to increase the SDS was observed when the mixtures included rice or potato, which can be related to the relationship between Mw and size and the prevalence of B2 and B3 chains. The Rz and RS content were related to average chain size and amylose content. The use of vital gluten was a determinant in achieving volume and textural characteristics in the final products and significantly affected the proportions of SDS and RS. By combining the molecular characteristics of starch with hydrocolloids, we can obtain food ingredients for specific applications, such as gluten-free products. Full article

Cotton root systems sustain photosynthesis by nutrient uptake and coordinate with above-ground growth to influence yield. This study explored the effects of fulvic acid (FA) and phosphorus (P) fertilizers on the relationships between cotton photosynthetic capacity (CAP) and root carbohydrate metabolism. A field experiment was conducted including five treatments: no P fertilizer (CK), 105 kg P₂O₅ ha⁻¹ (P1), 150 kg P₂O₅ ha⁻¹ (P2), 105 kg P₂O₅ ha⁻¹ + FA (FP1), and 150 kg P₂O₅ ha⁻¹ + FA (FP2). Results found that FP2 showed the most significant advantage, ensuring a suitable leaf area index (LAI) and cotton fractional interception of photosynthetically active radiation (IPAR) and consequently maintaining a high CAP. Compared with FP2, FP1 resulted in an increase in the boll loading of the root system (BLR) by 8.1% and the boll capacity of the root system (BCR) by 9.3%. From the peak flowering stage to the peak boll setting stage, sucrose and starch contents in FP1 were 6.2–19.2% and 26.5–27.9% lower than those in FP2, respectively. Conversely, fructose and glucose contents in FP1 were 6.4–10.8% and 7.2–8.8% higher than in FP2. The cotton reproductive organ biomass was increased by 11.1% and 14.7% relative to FP2. Moreover, FP1 achieved the highest yield, with an increase of 8.5% and 11.0% compared with P2 and FP2, respectively. Taken together, our study suggests that application of FP1 (105 kg P₂O₅ ha⁻¹ + FA) could be a proper P fertilization method in cotton production of saline-alkali and arid regions. Full article

Growing consumer awareness encourages food producers to look for new fortifying additives for muffins. One such additive may be the polysaccharide fraction residue after starch isolation from unripe apples, as they are a source of many bioactive compounds. The aim of the study was to examine the effect of the addition of the polysaccharide fraction residue from unripe apples on the quality and physical properties as well as health-promoting properties of muffins. It was observed that the polysaccharide fraction residue from unripe apples did not deteriorate the texture or volume of muffins and contributed to an increase in the content of polyphenols, and the antioxidant potential of muffins, especially the polysaccharide residue from unripe apples of the Oliwka variety, had a more beneficial effect on the above-mentioned features of muffin than Pyros. Moreover, it was observed that the content of phytosterols (campesterol and cleosterol) in muffins increases but the content of tocopherols decreases due to their thermolability during the baking process. Full article

Bread is one of the main symbols of the culinary heritage of Galicia (NW Spain). This study evaluates the nutritional quality of Galician breads made from local wheat varieties, ‘Caaveiro’ and ‘Callobre’, under organic and conventional farming systems. Breads were prepared using 100% local wheat flour and a mixture of 25% local flour with 75% commercial flour, in accordance with the Protected Geographical Indication (PGI) ‘Pan Galego’. Nutritional composition was assessed using official AOAC procedures and validated enzymatic assays, including macronutrients, fiber, starch fractions, sugars and minerals. The results reveal that 100% local wheat breads showed significantly higher levels of protein, carbohydrates and minerals, which are beneficial for human health. Specifically, ‘Caaveiro’ breads were richer in protein, while ‘Callobre’ breads exhibited higher carbohydrate and mineral content. Although the cultivation system had a minor effect, it was still relevant when combined with the proportion of local flour. The study highlights the potential of local wheat varieties to enhance the nutritional value of Galician bread. Full article