Search Results (136)

The nutritional and quality characteristics of improved vegetable soybean genotypes were evaluated and compared with those of a grain-type soybean at the R6 (green maturity) and R8 (physiological maturity) stages. Significant variation (p < 0.05) was observed among genotypes for all measured traits. The overall quality parameters increased from the R6 (green maturity) stage to the R8 (physiological maturity) stage. Among the R6-stage genotypes, AVSB2001 recorded the highest contents of protein (15.30 ± 0.57 g/100 g), ash (2.31 ± 0.06 g/100 g), fat (8.05 ± 0.17 g/100 g), and calcium (140.78 ± 0.97 mg/100 g). The genotype Karune exhibited significantly higher levels of total sugars, non-reducing sugars, iron, and magnesium than the other entries. At the R8 stage, Swarna Vasundhara showed the highest protein content (39.23%), while AGS 447 recorded the highest values for fat, total sugars, in vitro protein digestibility, iron, copper, magnesium, and manganese. Notably, in vitro protein digestibility was lower across all genotypes at the R8 stage compared to the R6 stage. These findings suggest that selected vegetable soybean genotypes possess substantial nutritional value and can contribute meaningfully to meeting the recommended dietary allowance (RDA) across different age and occupational groups, underscoring this research’s potential public health impact. Based on stage-specific quality profiles, R6-stage genotypes may be better suited for fresh vegetables, whereas R8-stage genotypes can be utilized similarly to grain-type soybean for processing into products such as dhal, oil, flour, and other value-added foods. Full article

Carrots are gaining attention due to their health effects, high yield, low cost, and bright color in food processing. This study analyzed the impact of carrot whole flour (CWF) on steamed cake quality. The effects of CWF and its active ingredients, carrot dietary fiber (CDF) and carrot polyphenols (CPs), on gluten and starch properties were studied. Results showed that steamed cake quality was better at a 12% additional dose. CPs caused gluten to form more hydrogen bonds, increasing the specific volume. CDF weakened the gluten structure by reducing disulfide bonds, decreasing the hardness. Both CDF and CPs disrupted the starch structure by decreasing the short-range order, causing a reduction in springiness and cohesiveness. CDF and CPs increased starch crystallinity, which also contributed to decreasing springiness. This study systematically evaluated the effect of CWF on the steamed cake from the microstructure level to macroscopic quality. Wheat-vegetable blend flour is a key path for nutritional upgrading of traditional staple foods and an essential direction for functional wheat products. Full article

Every year, around 1.3 billion tons of food is wasted globally, with fruits and vegetables making up a significant portion. One by-product of this waste is pomace—the solid remains after juice extraction—which is rich in valuable nutrients like fiber, polyphenols, flavonoids, carotenoids, organic acids, vitamins, and minerals. Common sources of pomace are apples, grapes, citrus fruits, and berries. Researchers have highlighted its potential use in the confectionery industry. For example, replacing flour with pomace in cookies can improve antioxidant content and reduce hardness. Adding grape pomace to gummy candies increases levels of anthocyanins, flavanols, and proanthocyanidins while enhancing texture. Fortifying waffles with raspberry pomace boosts their nutritional value and may inhibit enzymes linked to free radical production. As a functional ingredient, pomace could help lower the risk of cardiovascular disease, diabetes, obesity, and colon cancer. Using fruit waste in food production supports sustainability by reducing waste and improving nutrition. Public awareness efforts, such as the NRDC’s Save the Food campaign, underscore the importance of repurposing food waste. Investing in functional confectionery made with pomace offers both health and environmental benefits, making it a key ingredient for sustainable food innovation. However, despite increasing attention to functional foods, the potential of fruit pomace specifically in confectionery has not been reviewed comprehensively. This review aims to fill this gap, providing a focused synthesis on the use of fruit pomace in the confectionery industry, identifying research trends, challenges, and practical applications. Full article

Background/Objectives: Unhealthy nutritional behaviors and excess body weight constitute a serious challenge for public health in children and adolescents. The aim of this study was to examine changes in body mass index (BMI), body fat mass (FM), and nutritional behaviors in the same group of children during a 4-year observation between 10 and 14 years of age including the period of the COVID-19 pandemic. Methods: BMI and FM using bioelectrical impedance were assessed. To assess nutritional behavior, a questionnaire on eating behavior was used. The study was carried out in a group of 250 children, starting from the age of 10 and finishing at the age of 14. The measurements were collected in the years 2017 and 2021. The results were compared and analyzed. Results: Excessive BMI (overweight and obesity) was more often found in girls (28.29%) than boys (23.63%), while normal body weight was more often found in boys (65.76%) than girls (60.96%). Between the initial and final assessments, the percentage of children with normal body mass decreased from 65.65% to 61.07%. Excessive BMI (overweight and obesity) increased from 27.09% to 29.50% in girls, and from 21.26% to 26.00% in boys. The mean percentage of FM was higher in girls than boys (23.17% vs. 16.20%, respectively). The mean FM decreased from 17.80% to 14.60% in boys and increased from 21.77% to 24.57% in girls. Poor nutritional behaviors were observed in 20.35% of children, more often in boys (22.25%) than in girls (18.50%). Between the initial and final assessments, an increase in the mean consumption of fruit, whole-grain bread, and milk was noted. These were products that should be consumed more often to demonstrate a healthy diet. However, the consumption of products that should be limited for a healthy diet, such as fried flour dishes, fried meat dishes, fatty cheeses, butter, fast food, sweets, and carbonated drinks, also increased. Boys more often than girls consumed red meat and poultry meat, eggs, butter, and fast food, while girls more often than boys consumed fruit, vegetables, yogurts, cottage cheese, wholemeal bread, fruit, and sweets. Conclusions: Children usually showed moderate nutritional behavior. After four years, there was a significant increase in the consumption of fruit and whole-grain bread, i.e., products that should be consumed as part of a healthy diet, as well as fried flour and meat dishes, fatty cheeses, butter, fast food, and sweets, i.e., products whose consumption should be limited. With age, the percentage of children showing unfavorable nutritional behaviors and excessive body weight increased. More extreme levels of overweight and obesity and higher body fat contents were found in girls than boys. Although girls’ nutritional behaviors were healthier, they were at a higher risk of excessive body weight. Increased promotion of a healthy diet and regular monitoring of body fat content in school-aged children is strongly recommended. Full article

Background and Objectives: Cardiovascular diseases are the leading cause of death in Lithuania, with familial hypercholesterolemia being a significant risk factor. This study aimed to evaluate the prevalence of dyslipidaemia among healthy children and the relation with risk factors for familial hypercholesterolaemia. Materials and Methods: This study involved 127 children, aged 5 to 10 years, with a focus on the early identification of dyslipidaemia and familial hypercholesterolaemia. The relationship between body composition, dietary habits, physical activity, and dyslipidaemia was researched and statistically assessed. Results: Standard lipid profile analysis revealed that approximately one-third of participants had abnormal lipid profiles. Elevated total cholesterol (TC) was found in 19 participants (15%), elevated LDL cholesterol (LDL-C) in 24 participants (18.9%), elevated triglycerides (TGs) in 19 participants (15%), and reduced HDL cholesterol (HDL-C) in 9 participants (7.1%). Risk for familial hypercholesterolaemia was suspected for 12 participants with LDL-C elevated more than 4 mmol/L or family history of FH. While no significant link was found between dyslipidaemia and body composition, low levels of physical activity were associated with increased total cholesterol levels, suggesting a protective role for regular exercise. Dietary habits, including vegetable, sweet, and flour product consumption, did not show a significant association with dyslipidaemia. Conclusions: Dyslipidaemia is fairly common among Lithuanian children. Although this study does not show a significant effect of diet or body composition on lipid levels, it links low levels of physical activity to higher triglyceride values. Due to risk factors not always being present in children with dyslipidaemia, it should not be ruled out in apparently healthy children. Full article

In order to obtain a highly nutritious extrudate, a combination of pseudocereals, vegetable protein, and banana flour, a fruit with high sensory acceptability, was used. The objective of the research was to produce a multi-component extrudate (ME) based on cañihua and quinoa with the addition of pea protein isolate and banana flour. The response variables evaluated were composition, expansion, hydration, colour, and hardness properties, as well as the microscopy and sensory characteristics of the flakes produced. These flakes were compared with three commercial extrudates, commercial quinoa-based extrudate (QE), commercial corn-based extrudate (CE), and commercial wheat-based extrudate (WE), which had similar characteristics. The ME showed a higher protein content compared to commercial extrudates (13.60%), and it had significant amounts of lipids, fibre, and ash. The expansion of the ME was like commercial quinoa but significantly lower than the CE and the WE in terms of expansion (p < 0.05). Regarding the absorption and solubility indices of the ME, these indicated that it had lower starch fragmentation compared to the commercial CE and WE. In addition, the instrumental hardness of the ME was higher than the commercial ones due to the complex nature of the product. Through scanning electron microscopy (SEM), it was observed that the ME showed some remaining extrusion-resistant starch granules from quinoa and cañihua with the presence of protein bodies. Finally, the flash profile described the ME as having a pronounced flavour, higher hardness, and lower sweetness, and the free sorting task allowed it to be differentiated from commercial extrudates based on its natural appearance and chocolate flavour. Full article

This study presents a method for the simultaneous determination of six acidic herbicides and their metabolites in various matrices, including fruits, vegetables, grains, and edible oils. The method employs acidified acetonitrile extraction combined with dispersive solid-phase extraction cleanup (dSPE) using MgSO₄, Florisil, and Graphitized carbon black (GCB). The analysis was performed by ultra-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS) with electrospray ionization (ESI) in both positive and negative modes using multiple reaction monitoring (MRM). The mass concentrations of six herbicide pesticides and their metabolites were predominantly within the range of 0.0005~0.050 mg/L and exhibited strong linear relationships with the corresponding peak area, with the coefficient of determination (R²) exceeding 0.993. The limits of detection (LOD) for the method ranged from 0.0001 to 0.008 mg/kg. The recovery rates of adding recovery experiments to cabbage, chives, pear, wheat flour, and soybean oil were 69.8~120%, and the relative standard deviation (RSD) was 0.6~19.5%. The results indicate that this method is efficient and fast, and can be used for the detection of compounds in various actual matrices. Full article

The aim of this study was to produce texturized vegetable proteins (TVPs) from faba bean protein via low-moisture extrusion. The effect of extrusion variables including temperature (110, 125, and 140 °C at the die), feed moisture content (30, 35, and 40%), and screw speed (200, 300, and 400 rpm) on the TVP properties were investigated. An increase in feed moisture content or extruder temperature reduced the specific mechanical energy and torque by 40–45% during extrusion. An increase in feed moisture created TVPs with lower bulk densities and rehydration ratios while an increase in extruder temperature or screw speed increased the bulk density of the TVPs. An increase in screw speed also caused a decrease in the water holding capacity of the milled TVP flours. The TVP flours had a 33–70% higher oil holding capacity than the raw material. The texture profile showed that an increase in feed moisture influenced TVP hardness, gumminess, and chewiness with higher values compared to the treatments with lower moisture contents. Springiness, cohesiveness, and resilience were more affected by a change in screw speed with higher values at 200 rpm. The best parameters were selected (125 °C, 40% MC, 300 rpm) to produce TVP to use as a partial (hybrid burger) and complete (vegan burger) replacement of beef in a burger patty. The replacement of 25% beef with TVPs in a hybrid burger increased the cooking yield and moisture retention and decreased the thickness and diameter change compared to the beef burger without TVPs. In a vegan formulation, the faba bean TVP burger had lower cooking yield and moisture retention than commercial products. Full article

Agricultural residues, including Pleurotus ostreatus spent mushroom substrate (SMS) and roots of (hydroponic) leafy vegetables (RLV), were tested in various proportions as substrates in new P. ostreatus cultivations, where wheat straw was the control. The impact of SMS and RLV was first evaluated by the mycelial growth rate (Kr, mm/day). Afterwards, mushroom cultivation was conducted in bags, where production characteristics like earliness (the time from substrate inoculation to first harvest) and biological efficiency (BE %, the ratio of fresh mushroom weight to dry substrate weight × 100) were examined. The study also evaluated mushroom quality, nutritional composition and bioactive content. The highest intra-cellular polysaccharide (IPS) value (50.93%, w/w) was observed in the substrate containing SMS 90%, while combining SMS with RLV resulted in higher IPS values compared to mixtures that also included wheat bran (WB) and soybean flour (SF). Furthermore, the use of RLV reduced the fat content compared to the control substrate, except in the case of the SMS 50%–RLV 40% substrate, where the highest fat content was observed in the produced mushrooms (4.68% w/w). Additionally, the protein content increased with the use of RLV. The highest triterpene content was found in the SMS 90%–RLV 10% (11.52 ursolic acid mg/g d.w.). However, the control substrate exhibited the fastest Kr (6.5 mm/d), as well as the highest BE (87.8%) and total phenolic compound value (30.31 mg GAE/g d.w.). Significant antioxidant activity was observed in all extracts, while the total flavonoid content was low. Glucose was the dominant monosaccharide (over 51.5%, w/w), and linoleic acid (18:2; over 57.05%, w/w) was the primary fatty acid across all mushrooms. This study also enhances our knowledge by which SMS and RLV influence the NFE2L2/HMOX-1 molecular pathway, thereby affecting specific antioxidant-related genes. These effects were observed through the impact of P. ostreatus protein and carbohydrate extracts on LPS-challenged THP-1-derived macrophages. A positive impact on the gene expression of HMOX1, CAT and NFE2L2 during incubation with the aforementioned samples was observed. These findings support the sustainable use of agricultural by-products in mushroom cultivation, offering an environmentally friendly approach while producing valuable products like mushrooms. Full article

Objectives: Flour products with iodine-fortified dried vegetables can be a good source of iodine. However, in addition to iodine stability, the sensory quality of these products is also important. Therefore, this study aimed to assess the effect of adding iodine-fortified dried vegetables to flour products (gnocchi and ciabatta) on their sensory quality and map consumers (vegan/omnivore diets) as potential consumers of fortified flour products with iodine-fortified dried vegetables. Methods: A quantitative analysis of the sensory desirability and profiling were used to achieve the work objective. Results: It was confirmed that there was no relationship between the form of iodine (without iodine/KIO₃/KI) and the intensity of all definite descriptors of colour, aroma, and taste. We also confirmed the relationship between the vegetable type and the descriptors’ intensity. It was confirmed that the positive attribute with the highest impact was the pumpkin taste, and the attribute with the most negative impact was the cauliflower aroma. This was true for consumers on vegan and omnivore diets, and they confirmed the most positive attitude toward the taste of pumpkin. Conclusions: Introducing dried iodine-fortified vegetables (gnocchi dumplings 24%; ciabatta rolls 5%) allows for the high sensory desirability of designed products. Introduced iodine (gnocchi dumplings 30 mg I/100 g; ciabatta rolls 9–11 mg I/100 g) does not change products’ sensory profiles. Full article

This study assessed the nutritional value of designed vegan flour products (Gnocchi and Ciabatta) by adding iodine-fortified dried vegetables. The KI and KIO₃ constituted the sources of iodine. The pumpkin, cauliflower, carrot, broccoli and beetroot were used as a matrix for the iodine applied. The nutritional value was tested based on iodine content and antioxidant activity. The content of thiamine was determined in samples of Ciabatta rolls. The antioxidant activity of Gnocchi dumplings and Ciabatta rolls was analysed before and after heat treatment (baking and cooking) and after storage. It was confirmed that the designed cereal products (Ciabatta rolls and Gnocchi dumplings) with the addition of iodine-fortified dried vegetables are a good source of iodine in the diet and can be used as an element of IDD prevention. Consuming 100 g of Ciabatta rolls (1 pc.) provides coverage of iodine demand at the level of ~6% RDA, while 100 g of Gnocchi dumplings (20 pcs.) provides ~19% RDA. The type of iodine carrier (KI or KIO₃) and type of vegetable for iodine introduced into cereal products affect the content of selected nutritional value indicators, such as iodine and thiamine content and antioxidant properties of the product. Full article

This research examines the nutritional characteristics of novel-prepared plant-based vegan snacks (PVSs). The proximate composition, mineral content, amino and fatty acid profiles, volatile compounds, phytochemicals, antioxidant activity, and in vitro protein and carbohydrate digestion in prepared snacks were analyzed. The PVSs were mainly prepared by mixing blanched broccoli, pumpkin, chickpeas, whole oat flour, red sweet pepper, fresh onion and garlic, leafy vegetables, and mixed spices, then homogenated, shaped, and freeze-dried. Consequently, sensory evaluation was used to select the most favored PVS; PVS2 contains 25% broccoli and 25% chickpeas, which was the superior model of this study and was analyzed further. The moisture content, crude protein, crude fat, ash, crude fiber, and available carbohydrates were 74.80, 3.40, 28.18, 4.97, 7.86, 3.69, and 51.89 g 100 g⁻¹ of PVS2 (containing 25% of either broccoli or chickpeas), respectively. The results showed that the highest mineral content in macro-elements was sodium, followed by potassium. The PVS2 formula provides 95.24 Kcal 100 g⁻¹ and 54.28 mg 100 g⁻¹ of vitamin C on fresh weight (fw). Consequently, TPC, TCs, TF, TFL, and AOA exhibited valuable content. The HPLC analysis revealed that fifteen phenolics were quantified, with predomination of chlorogenic acid (1741.60 μg g⁻¹), phenolic acid, and naringenin (302.38 μg g⁻¹) as flavonoids, as well as Daidzein (22.27 μg g⁻¹) as an isoflavone. The GC-MS quantification of volatiles exhibited more components; at least 37 displayed concentrations higher than 0.1%. The predominant volatile was cis-13-octadecenoic acid. The percentage of essential amino acids (EAAs) was 25%, and the percentage of non-essential amino acids (NEAAs) was 75%. Among the EAAs and NEAAs, phenylalanine and glutamic acid were the highest, respectively. The fatty acids (FAs) profile exhibited that saturated fatty acids (SFA) and unsaturated fatty acids (USFA) were 20.2% and 79.2%, respectively. The predominant FA in PVS2 was cis-11,14,17-Eicosatrienoic acid, with a percentage of 37.13%, followed by cis-8,11,14-Eicosatrienoic acid, with a percentage of 36.02%. Omega-3 fatty acids reached 39.04%, followed by omega-6 fatty acids at 38.95%. The degree of protein degradation values for the sample was 292.09 mg NH₃ g⁻¹ before digestion and increased to 2106.77 mg NH₃ g⁻¹ after enzymatic digestion. The glycemic index (GI) of PVS2 was estimated to be 21.12, slightly higher than individual vegetables’ GI. Finally, a prepared PVS may be advantageous for recommending the enhancement and further development of diverse snacks to satisfy the nutritional needs of healthy persons and patients across various age demographics. Full article

Background/Objectives: The increase in the older adult population worldwide and the need to switch to vegetal-origin protein consumption for environmental sustainability point to legumes and pseudocereals as alternative ingredients in new food formulations. This study aimed to assess the impact of food structure and fungal fermentation on the digestibility of new food prototypes made with quinoa and/or lentil flours addressed to older adults. Methods: Four gels and six breads were elaborated and subjected to mechanical analysis and simulated gastrointestinal in vitro digestion. Then, proteolysis, lipolysis, and amylolysis were analysed. Results: Gels made with fermented quinoa or lentil flours exhibited less hardness and required less force, suggesting better adequacy for mastication. In terms of digestibility, using fermented flours led to increased proteolysis and reduced starch hydrolysis. Conclusions: Our results support future studies in the field aimed at supplying older adults with adapted foods to satisfy their nutritional needs to prevent sarcopenia and other health issues. Full article

Gluten-free products lack bioactive compounds, while vegetable wastes from food manufacturing are still rich in nutrients. This study compared the antioxidants of gluten-free pastas enriched with vegetable by-products: the control formulation (66.7% rice and 33.3% fava bean flours) was enriched with 10% or 15% of tomato waste (TO) or defatted linseed cake (LI). Carotenoids, tocols, phenolics, and antioxidant capacity (ABTS and FRAP) were determined in the cooked pasta as well as in the soluble and insoluble fractions after in vitro gastro-intestinal digestion. The cooked enriched pastas showed higher levels of carotenoids (1.36–1.53 vs. 1.02 mg/kg DM), except for the LI-added samples, tocols (8.83–21.70 vs. 7.01 mg/kg DM), free polyphenols (218.1–258.6 vs. 200.9 mg/kg DM), bound polyphenols (132.7–177.6 vs. 101.9 mg/kg DM), and antioxidant capacity. Cooking augmented the carotenoids and free polyphenols in the enriched pastas, tocols in LI pastas and bound flavonoids in TO pastas. After digestion, the recoveries for soluble and insoluble fractions were 53% and 35% for carotenoids, 52% and 43% for tocols, 109% for free phenolic acids, 97% for free flavonoids, 93% for bound phenolic acids, and 100% for bound flavonoids. Bioaccessibility was the highest for free phenolic compounds, whereas carotenoids and tocols were partially available. Full article

The diet of Apis mellifera L. is a crucial factor for managing its colonies particularly during dearth periods. Numerous diets have been developed; however, their global implementation faces challenges due to diverse climatic conditions and some other factors. To address this issue, three previously evaluated diets (selected from seven) were tested to assess their effects on A. mellifera using key health biomarkers (immune function, stress response) and performance metrics (foraging activity, honey quality, and social interactions). The experiment was conducted using 12 colonies, including three replications, in The Islamia University of Bahawalpur, Pakistan, from June to September 2023. The results revealed that all the tested parameters were significantly affected by diets. Highest phenol-oxidase activity was recorded in T1 (28.7 U/mg). Heat shock protein (HSP) bands showed that T1 had the fewest (Hsp70), while T0 had more bands (Hsp40, Hsp60, and Hsp70), indicating stress differences. In foraging activity, average number of outgoing bees were highest in T1 (81.8) and lowest in T0 (31.2) and similar trend was followed for returning bees, i.e., T1 (81.8) and T0 (31.2). For pollen-carrying bees, the highest bees were counted in T1 (34.9), and the lowest in T0 (4.10). Honey quality was also significantly affected by diets, pH was highest in T1 (3.85), while moisture was highest in T0 (19.44%). Diastase activity, ash content, and electrical conductivity were best in T1 (13.74 units/g, 0.17%, 0.94 mS/cm, respectively). Mineral content was highest in T1 (406.54 mg/kg), and fructose content also peaked in T1 (396.21 mg/kg). Antioxidant contents, total phenolic content, flavonoid content, and ORAC value were highest in T1 (60.50 mg GAE/100 g, 44.41 mg QE/100 g, 10,237.30 µmol TE/g), while T0 consistently showed the lowest values across all parameters. In social interaction experiments, trophallaxis events were most frequent in T1 (7.38), and T1 also exhibited the longest trophallaxis time (5.51 s). The number of bees per trophallaxis event and antennation frequency followed a similar trend, with the highest recorded in T1 (5.16 bees/event, 10.1 antennation frequency) and the lowest in T0 (2.94 bees/event, 4.18 antennation frequency). Therefore, diet-1 (Watermelon juice 20 mL + Fenugreek powder 2 g + Chickpea flour 20 g + Lupin flour 20 g + Mung bean flour 20 g + Yeast 10 g + Powdered sugar 40 g + vegetable oil 10 mL) is recommended as a suitable substitute for managing A. mellifera colonies during dearth periods. Full article