Propiedades nutricionales, tecno-funcionales y aplicación en alimentos del frijol mungo (Vigna radiata)

El frijol mungo (Vigna radiata) es una leguminosa ampliamente producida y consumida en países asiáticos. Esta leguminosa gradualmente ha ido tomando importancia dentro de la gastronomía de occidente, tanto por su valor nutricional como por sus propiedades biológicas y tecnológicas. Dentro de sus propiedades nutricionales se destaca el contenido de proteínas, carbohidratos, fibra y compuestos fenólicos. Las semillas de frijol mungo con un adecuado tratamiento, ya sea de germinación, fermentación o aislamiento, ha demostrado tener propiedades biológicas como la antioxidante, antidiabética, antihipertensiva, antiinflamatoria y anticancerígena. Por otro lado, dentro de las propiedades tecnológicas podemos destacar las propiedades emulsificante, espumante, gelificante, absorción de aceite y de agua. Todas estas propiedades mencionadas hacen que el frijol mungo sea un ingrediente de interés para la industria de alimentos, por lo cual, se hace necesario realizar una revisión de los estudios recientes acerca de los atributos nutricionales, tecno-funcionales y aplicaciones en el área de alimentos.

The mung bean (Vigna radiata) is a legume widely produced and consumed in Asian countries. This legume has gradually gained importance in western gastronomy for its nutritional value and biological and technological properties. Among its nutritional properties, the content of protein, carbohydrates, fibre, and phenolic compounds stands out. With proper treatment, whether it is germination, fermentation or isolation, mung beans have been shown to have biological properties such as antioxidant, antidiabetic, antihypertensive, anti-inflammatory, and anticancer. However, we can highlight the properties of emulsifying, foaming, geling, oil, and water absorption within the technological properties. All these properties make the mung bean an ingredient of interest for the food industry, for which it is necessary to review recent studies on the nutritional, techno-functional attributes and applications in the food area.

Functional Properties of Noodles Analogue from Water Yam, Yellow Maize, and African Yam Bean Mixtures – A Response Surface Methodology

Response surface methodology was used to investigate the effect of extrusion process on proximate composition of noodles analogue from water yam, yellow maize, and African yam bean flour mixture. Flour blend from water yam, yellow maize, and African yam bean were produced and was used to extrude noodles analogue using a Brabender single screw laboratory extruder (Duisburg DCE 330 model) fitted with 3.0 mm die nozzle diameter. A central composite rotatable design (CCRD) with three variables, namely barrel temperature, feed moisture content and screw speed and five level coded – a, -1, 0, +1, +a, was used and data analyzed by regression analysis. Results showed that bulk density ranged from 0.41 to 0.09 g/cm water solubility index ranged from 4.41 to 6.36%; water absorption capacity ranged from 2.05 to 5.66% and expansion ratio ranged from 1.62 to 3.81respectively. The coefficients of determinations (R2) were high and ranged from 0.9039 to 0.9887 at 5% level. The response surface plots suggested that the models developed had a good fit and the CCRD was effective in explaining the effect of the process conditions on noodles analogue as influenced by barrel temperature, feed moisture content, and screw speed of the extruder. The data obtained from the study could be used for control of product characteristics. The study indicated that improved noodles analogue from available and cheap roots, cereal and legumes such as water yam, yellow maize, and African yam bean can be produced for possible projection for the commercial production of noodles analogue.

Techno-functional properties and antioxidant capacity of the concentrate and protein fractions of Leucaena spp. seeds / Propiedades tecno-funcionales y capacidad antioxidante del concentrado y fracciones proteicas de semillas de Leucaena spp

Introduction: The use of vegetable proteins as ingredients in food systems is based on their functional properties. The water and oil holding capacity, foaming, and emulsifying capacity/stability, and antioxidant assay of the protein fractions - albumins, globulins 7S/11S, glutelins and prolamins - isolated from Leucaena seed were evaluated. Objective: The objective of this study was to evaluate the functional properties and antioxidant capacity of the concentrate and protein fractions of ripe Leucaena spp. seeds. Materials and methods: Ripe Leucaena seeds were collected and evaluated in Oaxaca, Mexico (16°59'21''N 96°43'26''O) during the months of February-April 2021.The protein concentrate was isolated by isoelectric precipitation (pH=9, pH=4). The albumins, globulins, glutelins and prolamins were isolated based on their solubility properties in different extracting solutions. Results: Glutelins constituted the main protein fraction (75.88%). Prolamins were not found. The glutelins fractions showed the highest oil holding capacity (0.93±0.08 mL g-1). The albumins fraction had the highest water holding capacity (2.53±0.15 mL g-1), foaming capacity and foam stability (71.83±1.26 % and 70.00±0.00%, respectively) and antioxidant capacity (18.09±0.88%). The globulins exhibited the highest emulsifying capacity and emulsion stability (56.83±1.76% and 55.67±1.20%, respectively). Conclusions: The concentrate and protein fraction of Leucaena seeds showed different techno-functional and antioxidant properties of interest for the food industry, like those showed by other commercial vegetable proteins(AU)

Introducción: El uso de proteínas vegetales como ingredientes en sistemas alimentarios se basa en sus propiedades funcionales. Se evaluó la capacidad de retención de agua y aceite, la capacidad/estabilidad espumante y emulsionante y el ensayo antioxidante de las fracciones proteicas -albúminas, globulinas 7S/11S, glutelinas y prolaminas- aisladas de las semillas de Leucaena. Objetivo: El objetivo de este estudio fue evaluar las propiedades funcionales y la capacidad antioxidante del concentrado y las fracciones proteicas de las semillas maduras de Leucaena spp. Materiales y métodos: Las semillas maduras de Leucaena fueron recolectadas y evaluadas en Oaxaca, México (16°59'21''N 96°43'26''O) durante los meses de febrero-abril del año 2021. Se usó harina de Leucaena desgrasada para la preparación de las fracciones proteicas. El concentrado proteico se aisló por precipitación isoeléctrica (pH=9, pH=4). Las albúminas, globulinas, glutelinas y prolaminas se aislaron en función de sus propiedades de solubilidad en diferentes soluciones de extracción. Resultados: Las glutelinas constituyeron la principal fracción proteica (75,88%). No se encontraron prolaminas. La fracción de glutelinas mostró la mayor capacidad de retención de aceite (0.93±0,08 mL g-1). La fracción de albúminas presentó la mayor capacidad de retención de agua (2,53±0,15 mL g-1), capacidad espumante y estabilidad de la espuma (71,83±1,26% y 70,00±0,00%, respectivamente) y capacidad antioxidante (18,09±0,88%). Las globulinas mostraron la mayor capacidad emulsionante y estabilidad de la emulsión (56,83±1,76 y 55,67±1,20%, respectivamente). Conclusiones: El concentrado y las fracciones proteicas de las semillas de Leucaena mostraron diferentes propiedades tecno-funcionales y antioxidantes de interés para la industria alimentaria, similares a los reportados por diversas proteínas vegetales comerciales(AU)

Technological potential of under-utilized starches from eight varieties of legumes grown in Cameroon / Potencial tecnológico de amidos subutilizados de oito variedades de leguminosas cultivadas nos Camarões

Abstract Starch samples from eight legumes cultivars instar of one variety of Vigna unguiculata L. (Cowpea), one variety of Vigna subterrenea V. (Bambara groundnut) and six varieties of Phaseolus vulgaris L. (Common bean), grown in Cameroon were isolated, and their physicochemical and pasting properties were evaluated. The objectives of the study were to investigate the starch properties and processing characteristics of different bean varieties, and to establish the basic foundation of improving the functionality of beans and their starch grown in the region. The result revealed significant differences amongst the properties of the starches. The swelling power of the legume starch isolates put them in the category of highly restricted-swelling starch. This characteristic is desirable for the manufacture of value-added products such as noodles and composite blends with cereals. The pasting properties were determined using a rapid visco analyzer, and various legumes bean starches exhibited different pasting profiles. The high breakdown viscosity (BV) was founded for Cowpea and Bambara groundnut and confirmed their low. ability to resist heat and shear stress when compared to Common bean varieties studies. The factors which influence the pasting characteristics resulting to decrease in peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) of starch are attributed to the interaction of starch with the protein, fat, etc. which depended to their variety.

Resumo Foram isoladas amostras de amido de oito cultivares de leguminosas ínstar de uma variedade de Vigna unguiculata L. (feijão caupi), uma variedade de Vigna subterrenea V. (amendoim Bambara) e seis variedades de Phaseolus vulgaris L. (feijão comum), cultivadas nos Camarões, e suas propriedades físico-químicas e de pasta foram avaliadas. Os objetivos do estudo foram investigar as propriedades do amido e as características de processamento de diferentes variedades de feijão e estabelecer as bases básicas para melhorar a funcionalidade do feijão e do amido cultivado na região. O resultado revelou diferenças significativas entre as propriedades dos amidos. O poder de inchamento dos isolados de amido de leguminosas os coloca na categoria de amido com inchamento altamente restrito. Esta característica é desejável para o fabrico de produtos de valor acrescentado, tais como macarrão e misturas compósitas com cereais. As propriedades de pasta foram determinadas usando um analisador rápido de visco, e vários amidos de feijão leguminosos exibiram diferentes perfis de pasta. A alta BV foi fundada para o amendoim Cowpea e Bambara e confirmou sua baixa. capacidade de resistir ao calor e tensão de cisalhamento quando comparado com estudos de variedades de feijão. Os fatores que influenciam as características colantes resultantes da diminuição do pico de viscosidade (PV), da viscosidade mínima (TV) e da viscosidade final (FV) do amido são atribuídos à interação do amido com a proteína, gordura, etc., que dependem da sua variedade.

The Effectiveness and Functional Properties of the Plant-Based Dietary Supplement in Complex Respiratory System Diseases Therapy

The clinical trial aimed to study the effectiveness of a dietary supplement for respiratory system diseasestherapy. Children underwent treatment during both acute and convalescent stages, and in addition to theirprimary treatment received the plant-based dietary supplement. The new plant-based dietary supplement withingredients possessing synergetic properties was developed to supplement the normal diet and help correctmetabolism disorders in the case of respiratory diseases. The ingredients for the new dietary supplementinclude echinacea purpurea, Vitamin C, rutin, zinc, and selenium. The consistent manufacturing process used toproduce the new dietary supplement ensures that the contents are protected against adverse conditions, with thecontents delivered and released at controlled rates and under specific conditions. The study of the effectivenessand the functional properties of the plant-based dietary supplement was undertaken. Children aged from 1 to 3and treated for respiratory diseases were given ½ capsule twice a day, children aged from 3 to 7 took 1 capsuletwice a day and children aged from 7 to 14 took 1 capsule three times a day as a supplement in addition to theirprimary medical treatment. At the same time, the children from the control group underwent only primarymedical treatment. The clinical trial lasted from 10 to 14 days. During the clinical trial, regular laboratory testsand chest X-rays were carried out, and such symptoms of acute respiratory illnesses like nasal congestion,hyperaemia, sore throat, cough, wheeze as well as their duration were carefully studied. The consumption of theplant-based dietary supplement resulted in faster symptoms easing and helped relieve cough, wheeze, and nasalcongestion. The data received indicates the boost to the immune response, strengthening of the immune systemas a result of taking the plant-based dietary supplement. The plant-based dietary supplement is noted to be safeand it does not cause any adverse effects. The directions for use are developed. The mandatory StateRegistration is completed and the supplement is produced in the scientific research-to-production facilities ofthe Art-Life Scientific Production Association (Tomsk city).

Biologically Active Complex for Metabolism Normalization in People with Angioneurosis: Properties and Efficacy

The paper deals with the scientifically based composition of a new food supplement. The specialized productimproves metabolism in people with nervous system disorders, its ingredients having a synergetic effect. Onetablet of the food supplement contains, mg: Gotu Kola (fruit) – 50 , L-glutamine acid - 50, motherwort - 25,lecithin - 25, gamma-aminobutyric acid - 25, calcium carbonate - 25, magnesium oxide - 25, choline bitartrate -20, guarana - 16.5, ginkgo biloba (extract) - 15, hawthorn (fruit) - 15, ginseng (root) - 13, inositol - 8, Lmethionine - 8, L-tyrosine - 7.5, L-phenylalanine - 7.5, L-caratin - 5, vitamin B3 - 5, B5-2.5, DNase - 4, RNase -4, vitamin B6 - 1, vitamin B1 - 0.5, folic acid - 0.2, vitamin B12 - 00005. The authors provide biochemicalcharacteristics of the supplement active substances to establish its functional properties and regulated qualityindicators, including nutritional value, as well as a possible mechanism of metabolism normalization. The safetycriteria comply with regulatory documents requirements, which have been proved by sanitary-hygienic andsanitary-toxicological studies.The functional properties of the specialized product and its efficacy are confirmed by conducting field trialswith a representative group of patients with angioneurosis. Taking two tablets (recommended daily dose)provides the body with the following nutrients intake (in parentheses - percentage of the recommended dailyintake): vitamin B1 – 1mg (67%); Vitamin B3 - 10 mg (50%); Vitamin B5 - 5 mg (100%); Vitamin B6 - 2.0 mg(100%); Vitamin B9 - 0.4 mg (200%); vitamin B12 - 0.001 mg (30%); magnesium - 30 mg (8%), flavoneglycosides (quercetin, campherol, isorhamnetin) - 2 mg (6%). The product composition and manufacturingtechnology have been tested and implemented at the enterprises of the company ArtLife (Tomsk), which arecertified following the requirements of the international standards of the ISO 9001, 22000 series, and GMPrules. That ensures product quality and functional properties stability.

Bioactive compounds in fruits from different regions of Brazil / Compuestos bioactivos en frutas de diferentes regiones del Brasil

It is important to determine the chemical composition of fruits in order to establish their potential health benefits for human nutrition and thus stimulate their cultivation and consumption. Therefore, the objective of this study was to determine the physical and chemical parameters, vitamin C content, phenolic compounds, flavonoids and carotenoids, fatty acid profile and antioxidant activity of fruits from different regions of Brazil. We observed that the different regions and fruits studied presented very distinct characteristics. For example, the cupuaçu pit is rich in unsaturated fatty acids, while the genipap and java plum presented high flavonoid content and the butia had a high concentration of carotenoids. Guava was the fruit with the highest antioxidant activity through the ABTS radical, while the yellow mombim presented the best response when the activity was determined by FRAP.

Es importante determinar la composición química de las frutas para establecer sus potenciales beneficios para la salud humana y, por lo tanto, estimular su cultivo y consumo. El objetivo de este estudio fue determinar parámetros físicos y químicos, el contenido de vitamina C, los compuestos fenólicos, los flavonoides y los carotenoides, el perfil de ácidos grasos y la actividad antioxidante de las frutas de diferentes regiones de Brasil. De los resultados obtenidos en este estudio se pudo observar que las diferentes regiones y frutas estudiadas presentaban características muy distintas, ya que la semilla de cupuaçu es rica en ácidos grasos insaturados, mientras que el genipapo y la ciruela java presentaron un alto contenido de flavonoides y el butia presentó alta concentración de carotenoides. La guayaba fue la fruta con la mayor actividad antioxidante determinada por el radical ABTS, mientras que el mombim amarillo presentó la mejor respuesta cuando la actividad fue determinada por FRAP

Feasibility of ultrasound-assisted optimized process of high purity rice bran protein extraction / Viabilidade do processo otimizado assistido por ultrassom para extração de proteína de farelo de arroz de alta pureza

ABSTRACT: Rice bran is a by-product of the rice milling process, found worldwide in abundance and highlighted due its protein content. This study optimized the conditions for ultrasonic-assisted extraction of protein from defatted rice bran (DRB) and characterized the rice bran protein concentrate (RBPC). A sequential strategy of experimental design was employed; the effect of pH, temperature, ultrasound exposure time, and amplitude were evaluated regarding the percentage of protein extraction by a Full factorial design (FFD) with a fixed frequencies (FFD-A: 37 kHz; FFD-B: 80 kHz). Subsequently, the percentage of protein extracted was optimized employing a Central composite rotatable design (variables: pH and ultrasound exposure time) and RBPC obtained was characterized regarding chemical and functional properties. The pH and ultrasound exposure time had positive effect (P ≤ 0.05) on percentage of protein extraction; moreover, 37 kHz frequency was more effective in protein extraction. The optimized condition (frequency: 37 kHz; temperature: 30 °C; pH: 10; ultrasound exposure time: 30 min; and amplitude: 100%) allowed 15.07% of protein recovery and the RBPC presented 84.76 g 100 g-1 of protein. Magnesium and copper were the main mineral in RBPC (34.4 and 25.5 µg g-1, respectively), while leucine was the limiting amino acid (0.42) and threonine presented the highest chemical score (1.0). The RBPC solubility was minimal at pH 4 and higher at pHs 6-10; the water and oil absorption capacity were higher than bovine serum albumin (BSA) and the emulsifying capacity was comparable to BSA, with a suitable stability. It was possible to obtain a higher purity RBPC than described in the literature, due to the optimization in the extraction process steps, with functional properties suitable for application in food products, especially emulsified ones.

RESUMO: O farelo de arroz é um subproduto do processo de moagem do arroz, encontrado em abundância em todo o mundo e destacado devido ao seu teor de proteínas. Este estudo otimizou as condições para a extração assistida por ultrassom da proteína do farelo de arroz desengordurado (DRB) e caracterizou o concentrado de proteína do farelo de arroz (RBPC). Uma estratégia sequencial de desenho experimental foi empregada; o efeito do pH, temperatura, tempo de exposição ao ultrassom e amplitude foram avaliados em relação à porcentagem de extração proteica por um Delineamento Fatorial Completo (FFD) com frequências fixas (FFD -A: 37 kHz; FFD-B: 80 kHz). Posteriormente, a porcentagem de proteína extraída foi otimizada empregando um Planejamento Composto Central (variáveis: pH e tempo de exposição ao ultrassom) e o RBPC obtido foi caracterizado quanto às propriedades químicas e funcionais. O pH e o tempo de exposição ao ultrassom tiveram efeito positivo (P ≤ 0,05) na porcentagem de extração proteica. Além disso, a frequência de 37 kHz foi mais eficaz na extração de proteínas. A condição otimizada (frequência: 37 kHz; temperatura: 30 °C; pH: 10; tempo de exposição ao ultrassom: 30 min; e amplitude: 100%) permitiu 15,07% de recuperação de proteínas e o RBPC apresentou 84,76 g 100 g-1 de proteína. Magnésio e cobre foram os principais minerais da RBPC (34,4 e 25,5 µg g-1, respectivamente), enquanto a leucina foi o aminoácido limitante (0,42) e a treonina apresentou o maior escore químico (1,0). A solubilidade do RBPC foi mínima em pH 4 e superior em pH 6-10; a capacidade de absorção de água e óleo foi maior que a albumina sérica bovina (BSA) e a capacidade de emulsificação foi comparável à BSA, com uma estabilidade adequada. Assim, foi possível obter um RBPC com elevada pureza, maior do que o descrito na literatura, devido à otimização nas etapas do processo de extração, com propriedades funcionais adequadas para aplicação em produtos alimentícios, principalmente emulsificados.

Physicochemical characterization of ñuña bean (Phaseolus vulgaris L. ) protein extract / Caracterización fisicoquímica de extracto proteico del frijol ñuña (Phaseolus vulgaris L. )

Background: Although legume protein extracts are useful in food preparation and processing as foam stabilizers and as viscosity, palatability and nutrition enhancers, many legume proteins from South America have not been characterized extensively. One such legume is the ñuña bean (Phaseolus vulgaris L.), which is cooked using dry heat until the cotyledons rapidly expand with a pop. The bean is widely cultivated in the Andes, but almost unknown elsewhere. Objective & Methods: In this study, we characterized ten functional properties of a ñuña protein extract using standard food analysis methods. Results: The extract was similar to other legume protein extracts for many properties (amino acid profile, proximate analysis, yield, water absorption, color, isoelectric point, and thermogravimetric analysis). The electrophoretic analysis revealed that the sample was nearly pure phaseolin. Additionally, the ability to form foam and increase solution viscosity were comparatively low when contrasted to other extracts. Conclusion: These properties make ñuña protein extract useful as a nearly pure phaseolin nutrition enhancer in beverages where foaming and high viscosity are undesirable, such as in fortified beverages, drinkable yogurts, or protein supplements. The extract may also have relevance as a weight-loss supplement. Therefore, we expect that incorporating ñuña protein in processed foods would be a straightforward process.

Antecedentes: Los extractos proteicos de leguminosas son muy utilizados en la preparación y procesamiento de alimentos como agentes estabilizadores de espuma y viscosidad, así como potenciadores de palatabilidad y nutrición. Sin embargo, muchas proteínas de leguminosas procedentes de Sudamérica no han sido caracterizadas extensamente. Una de ellas es el frijol ñuña (Phaseolus vulgaris L.), el cual se cocina utilizando calor seco hasta que los cotiledones se expanden rápidamente y explotan. La ñuña se cultiva ampliamente en los Andes, pero es mayormente desconocida en otras partes del mundo. Objetivo y Métodos: En el presente estudio, caracterizamos diez propiedades funcionales de un extracto proteico de ñuña, utilizando métodos estándares para análisis de alimentos. Resultados: Varias propiedades del extracto analizado fueron similares a las de los extractos proteicos de otras leguminosas (perfil de aminoácidos, análisis proximal, rendimiento, absorción de agua, color, punto isoeléctrico y análisis termogravimétrico). El análisis electroforético reveló que la muestra es mayormente faseolina. Además, el extracto analizado presentó baja capacidad para formar espuma e incrementar viscosidad de una solución a comparación de los otros extractos. Conclusión: Los resultados obtenidos indican que el extracto proteico de ñuña, que es casi faseolina pura, puede ser muy útil como potenciador nutricional de bebidas en las que la espuma y alta viscosidad son indeseadas, como es el caso de bebidas fortificadas, yogures bebibles o suplementos proteicos. El extracto podría tener relevancia como suplemento para pérdida de peso. Por lo tanto, esperamos que el uso de proteína de ñuña sea un proceso sencillo en la industria de alimentos procesados.

Protein Fractions, Physicochemical and Functional Properties of Flour and Oil from the Shea Caterpillar Cirina butyrospermi Vuillet Consumed in Northern Côte d’Ivoire

Aims: The present study was aimed at evaluating the physicochemical and functional properties of flours and oil from the Shea Caterpillar Cirina butyrospermi Vuillet,one of the most widely eaten insects in the Northern Côte d’Ivoire as alternative protein source.Methodology: Fresh C. butyrospermi larvae were collected from Vitellariaparadoxatrees in the different regions producing shearbutter in northern Côte d’Ivoire. The larvae were oven dried and ground to obtain crude flour. Flours and Oil extracted from this insect was analysed for physicochemical properties and fatty acid constituents using standard methods.Results: The chemical composition revealed that it contains crude protein about 60.09%, crude fat 22.23%, ash 3.71% and total carbohydrate 6.69%. These results suggest that C. butyrospermilarvae can be used in human diet to prevent undernourishment due to protein. Albumin and glutelin constitute the main part of protein fractions. The defatted flour showed good functional properties such as water and oil absorption capacity (77.96 and 150.00% respectively), dispersibility (70.90%), wettability (5 min) and foam stability (50.05%). As regards oil, it exhibited good physicochemical properties as saponification and stability. Fatty acids profile reveals that the unsaturated fatty acids accounted for 49.33% of the total fatty acids, whereas the saturated fatty acids constituted 49.83% of the fatty acids.Conclusion: C. butyrospermi larvae could be considered as valuable source of protein and oil accounting for more than 80% of nutrients.Its flour exhibits some good functional properties making it suitable for many food product formulations. Compared with oils which have been reported of high quality, C. butyrospermioil has potentials that could be exploited for nutritional and pharmaceutical purposes

Biologically Active Complex for the Functional Support of the Connective Tissues: Scientific Rationale, Clinical Evidence

The prescription composition and the technology of a new type of specialized product - biologically active additive BAAhave been scientifically grounded. The pharmacological properties and functional orientation of the active principles of theformulation components of the dietary supplements were studied, which made it possible to determine the quantitative andqualitative composition of the formulation which has a synergistic effect on metabolic processes in the presence ofdeforming osteoarthrosis: bamboo extract, glucosamine and chondroitin, aloe vera extracts, leaves and grape seeds, vitaminand mineral composition with green tea extract, and the antioxidant complex "Cifrol-5". A production technology providinghigh consumer performance for the developed product was approved. Clinical trials involving two groups of women aged44-49 with deforming osteoarthritis of the knee joints confirmed the functional properties of the complex. The first groupreceived the BAA, the second was a control group. Changes in the control indicators were registered after dietary therapyor in clinically significant periods of patient recovery. The control indicators were joint soreness, skin, hair, and nailcondition, and the recovery time of postoperative sutures. The complex application of diet therapy and the basic treatmentfor dystrophic joint diseases and the rehabilitation measures of the postoperative period were shown to be effective. Inpatients, joint pain and pain index decreased, the fragility of nails and hair was reduced, the microcirculation of the nail bedimproved, and the healing time of the surgical sutures decreased. The consistency of quality indicators and consumerperformance was ensured by production certifications for the developed products within the requirements of internationalstandards of the ISO 9001 and 22000 series and GMP rules.

Propiedades funcionales in-vitro y efectos fisiológicos in-vivo sobre ratas Holtzman de dietas con nuevas fuentes de fibra / Functional properties in vitro and physiological effects in vivo of new sources of dietary fiber in Holtzman rats

RESUMEN El endospermo de semilla de tara (EST) y polvo de las hojas de Agave americana (HAA) fueron evaluados como nuevas fuentes de fibra dietética teniendo como referencia al salvado de trigo (ST). Mediante experimentos in vitro se determinaron las propiedades funcionales y con experimentos in vivo, en ratas Holtzman, los efectos fisiológicos de las dietas alimentadas con 6% de fuente de fibra. El EST tuvo 32,2% de solubilidad; 45,0 g/g de capacidad de absorción; 47,9 g/g retención de agua y 46 ml/g de hinchamiento; valores significativamente superior al ST (p< 0,01). En cambio, el HAA presentó 6,38 g/g de capacidad de adsorción del aceite respecto al 5,27 del ST (p< 0,01). La dieta con EST, tuvieron 8,76% de grasa fecal, valor que supera al ST (p< 0,01). Sin embargo, no hubo efecto sobre el peso corporal de las ratas. El HAA incrementó el volumen fecal y redujo de 14,9 a 10,4 h el tiempo de tránsito intestinal (p< 0,01). El endospermo de semilla de tara, retiene la grasa de la dieta y la elimina a través de las heces; en cambio, el polvo de las hojas de Agave americana, reduce el tiempo de tránsito intestinal.

ABSTRACT The endosperm of tara seeds (EST) and powder from the leaves of Agave americana (HAA) were evaluated as new sources of dietary fiber, using wheat bran (ST) as a reference. In vitro experiments were carried out to determine functional properties and in vivo experiments were used to determine the physiological effects of fed Holtzman rats with diets with 6% of each fiber source. Endosperm of tara had 32.2% solubility, 45.0 and 47.9 g/g absorption and water retention capacity, respectively, and 46 ml/g swelling, values significantly higher than wheat bran (p< 0.01). On the other hand, Agave had higher adsorption capacity of oil than wheat bran (6.38 g/g vs. 5.27 g/g; p< 0.01). Diets with endosperm of tara, were 8.76% of fecal fat, a value that exceeded that of wheat bran (p< 0.01); however, there was no effect on body weight of the rats. Agave increased fecal volume and reduced (p< 0.01) intestinal transit time from 14.9 to 10.4 h. Endosperm of tara retained and eliminated fat from the diet through the feces; on the other hand, the powder of Agave leaves reduced intestinal transit time.

Changes of polysaccharide content, functional properties and in vitro release of peach gum before and after improvement / 中草药

Objective To analyze the difference of polysaccharides content, property characterization, and in vitro release between the original peach gum and improved peach gum, and to find the change rule, so as to provide the basis for its further application as the new delivery material. Methods The content of polysaccharides was measured by the phenol-sulfuric acid method combined with ultraviolet spectrophotometry. The pH value of liquid cement was measured by pH meter. The dynamic viscosity of liquid cement was measured by the Brookfield DV-Ⅱ Pro viscometer. The solubility and swelling ratio of rubber powder were measured by the weighing method. The moisture-absorption rate at different relative humidity of rubber powder was measured by the method of controlling humidity with the desiccator. With three index components (ephedrine, pseudoephedrine, and scopolamine) as the standards, HPLC and the release test were applied to determine the accumulated release rate of Chuanping adhesive tablets (CAT). Results Original peach gum: In the three producing areas of Xishui in Guizhou Province, Xinfeng in Jiangxi Province, and Suixian in Hubei Province, the content of polysaccharides respectively was 84.30%, 81.52%, and 77.84%. The pH value of 1% liquid cement was 5.63, 5.60, and 5.88. The dynamic viscosity of 1% liquid cement was 30.8, 28.5, and 25.9 mPa∙s. The solubility of rubber powder was 6.08%, 5.75%, and 5.12%. The swelling ratio of rubber powder was 34.22%, 29.66%, and 26.25%. The 12 h moisture-absorption rate of the improved peach gum polysaccharose at RH of 43% was 28.19%, 27.02%, and 26.44%; and at RH of 81% was 38.22%, 35.26%, and 34.64%. The 2 h cumulative release amount in vitro of methamphetamine, pseudoephedrine, and scopolamine of Chuanping adhesive tablets were 95.41%—98.84%, 96.05%—97.11%, and 96.35%—98.21%. Improved peach gum: In the three producing areas of Xishui, Xinfeng, and Suixian, the content of polysaccharides respectively was 96.92%, 94.76%, and 93.35%. The pH of 1% liquid cement was 7.10, 7.08, and 7.12. The dynamic viscosity of 1% liquid cement was 318.4, 289.6, and 266.4 mPa∙s. The solubility of rubber powder was 17.82, 16.73, and 16.38 g. The swelling ratio of rubber powder was 84.98%, 81.55%, and 79.82%. The 12 h moisture-absorption rate of the improved peach gum polysaccharose at RH of 43% was 41.22%, 39.93%, and 39.20%; and at RH of 81% was 60.88%, 58.48%, and 57.17%. The 12 h cumulative release amount in vitro of methamphetamine, pseudoephedrine, and scopolamine of CAT were 97.88%—98.36%, 97.59%—98.56%, and 97.72%—98.12%. Conclusion Compared with the original peach each gum, the content of polysaccharides, dynamic viscosity, solubility, swelling ratio, and moisture-absorption rate, and sustained release property of the improved peach gum were all improved remarkably, and the solution was also neutral. These results show that the improved peach gum can be further developed and applied as a new sustained release material.

Byproducts of aquaculture processes: development and prospective uses. Review / Subproductos de los procesos de acuicultura: desarrollo y usos prospectivos. Revisión

Background: Growing aquaculture production around the world generates an important environmental impact because of its waste volume, which reaches nearly 60%. These byproducts have important levels of protein and lipids that can be revaluated to obtain products that are of interest to the pharmaceutical and food industries such as bioactive peptides and functional properties. Recently, technologies have been applied to the isolation and purification of bioactive peptides according to their molecular weight, such as membrane separation techniques and chromatography. Currently, there are commercial products from fish protein hydrolysates that can be used in nutritional and pharmaceutical applications as a source of amino acids with different physiological functions. Objective: Give information on aquaculture byproducts, hydrolysis methods, methods of purification, bioactive peptides and functional properties and nutritional supplements. Methods: Science Direct, Springer Link, Wiley Online Library, and Scopus were reviewed using the keywords aquaculture products, protein hydrolysis, bioactive peptides, functional properties. For the selection of the articles, the year of publication, the language, the methodology used and the trajectory of the authors were taken into account. Conclusions: This review is a brief description of the use of aquaculture byproducts using different types of hydrolysis process and their multiple applications on several industries.

Antecedentes: El crecimiento de la producción acuícola en el mundo genera un importante impacto ambiental debido a su volumen de residuos, que alcanza casi el 60%. Estos subproductos tienen niveles importantes de proteínas y lípidos que pueden revaluarse para obtener productos que son de interés para las industrias farmacéutica y alimentaria, como péptidos bioactivos y propiedades funcionales. Recientemente, se han aplicado tecnologías para el aislamiento y la purificación de péptidos bioactivos de acuerdo con su peso molecular, así como técnicas de separación de membrana y cromatografía. Actualmente, hay productos comerciales de hidrolizados de proteína de pescado que pueden usarse en aplicaciones nutricionales y farmacéuticas como fuente de aminoácidos con diferentes funciones fisiológicas. Objetivo: Proporcionar información sobre subproductos de la acuicultura, métodos de hidrólisis, métodos de purificación, péptidos bioactivos, propiedades funcionales y suplementos nutricionales. Métodos: Se revisaron bases de datos como Science Direct, Springer Link, Wiley Online Library y Scopus usando palabras clave como productos de acuicultura, hidrólisis de proteínas, péptidos bioactivos, propiedades funcionales. Para la selección de los artículos se tuvo en cuenta el año de publicación, el idioma, la metodología empleada y la trayectoria de sus autores. Conclusiones: Esta revisión es una breve descripción del uso de subproductos acuícolas usando diferentes tipos de procesos de hidrólisis y sus múltiples aplicaciones en varias industrias.

Fibra dietaria: nuevas definiciones, propiedades funcionales y beneficios para la salud: revisión / Dietary fiber: new definitions, functional properties and health benefits

En los últimos diez años hubo importantes modificaciones en la definición de la fibra dietaria bajo la dirección de la Comisión del CODEX Alimentarius. El más importante fue la inclusión de los carbohidratos no digeribles de 3 a 9 unidades de grado de polimerización dentro de la definición química, la que fue adoptada algunos países y en otras están en proceso de evaluación tal como los Estados Unidos; lo que hace que no exista un consenso global. Donde sí hay un consenso es en la definición fisiológica de la fibra dietaria, considerada como grupo de carbohidratos resistentes a la digestión por las enzimas del intestino delgado y fermentado en forma parcial o total en el colon, con efectos favorables en la salud. La Association of Official Analytical Chemist (siglas en Inglés: AOAC), en armonía con la nueva definición del CODEX Alimentarius, establecieron los métodos AOAC 2009.01 y 2011.25, diseñado para cuantificar la fibra dietaria solubles, fibra dietaria insoluble y la fibra dietaria total. En este contexto, se vienen desarrollando investigaciones in vitro e in vivo (en animales y humanos) para demostrar los efectos fisicoquímicos, funcionales y fisiológicos que van orientados hacia la prevención y tratamiento de algunas enfermedades no transmisible (ENTs). La presente revisión, pretende informar de las nuevas definiciones y los métodos de análisis, las propiedades funcionales y fisiológicas de la fibra dietaria y sus efectos en la salud humana(AU)

In the last ten years there have been important changes in the definition of dietary fiber under the leadership of the CODEX Alimentarius Commission. The most important was the inclusion of non-digestible carbohydrates of 3 to 9 units of degree of polymerization within the chemical definition, which was adopted in some countries and in others are in the process of evaluation such as the United States which indicates that does not exist a global consensus. Where there is a consensus is in the physiological definition of dietary fiber, considered as a group of carbohydrates resistant to the digestion by enzymes of the small intestine and fermented partially or totally in the colon, with favorable health effects. The Association of Official Analytical Chemists (AOAC), in line with the new definition of CODEX Alimentarius, established the AOAC 2009.01 and 2011.25 methods, designed to quantify soluble dietary fiber, insoluble dietary fiber and total dietary fiber. In this context, In Vitro and In Vivo research (in animals and humans) are being carried out to demonstrate the physicochemical, functional and physiological effects that are directed towards the prevention and treatment of some non-communicable diseases (NCDs). This review aims to inform the new definitions and methods of analysis, the functional and physiological properties of dietary fiber and their effects on human health(AU)

Technological potential of under-utilized starches from eight varieties of legumes grown in Cameroon

Abstract Starch samples from eight legumes cultivars instar of one variety of Vigna unguiculata L. (Cowpea), one variety of Vigna subterrenea V. (Bambara groundnut) and six varieties of Phaseolus vulgaris L. (Common bean), grown in Cameroon were isolated, and their physicochemical and pasting properties were evaluated. The objectives of the study were to investigate the starch properties and processing characteristics of different bean varieties, and to establish the basic foundation of improving the functionality of beans and their starch grown in the region. The result revealed significant differences amongst the properties of the starches. The swelling power of the legume starch isolates put them in the category of highly restricted-swelling starch. This characteristic is desirable for the manufacture of value-added products such as noodles and composite blends with cereals. The pasting properties were determined using a rapid visco analyzer, and various legumes bean starches exhibited different pasting profiles. The high breakdown viscosity (BV) was founded for Cowpea and Bambara groundnut and confirmed their low. ability to resist heat and shear stress when compared to Common bean varieties studies. The factors which influence the pasting characteristics resulting to decrease in peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) of starch are attributed to the interaction of starch with the protein, fat, etc. which depended to their variety.

Resumo Foram isoladas amostras de amido de oito cultivares de leguminosas ínstar de uma variedade de Vigna unguiculata L. (feijão caupi), uma variedade de Vigna subterrenea V. (amendoim Bambara) e seis variedades de Phaseolus vulgaris L. (feijão comum), cultivadas nos Camarões, e suas propriedades físico-químicas e de pasta foram avaliadas. Os objetivos do estudo foram investigar as propriedades do amido e as características de processamento de diferentes variedades de feijão e estabelecer as bases básicas para melhorar a funcionalidade do feijão e do amido cultivado na região. O resultado revelou diferenças significativas entre as propriedades dos amidos. O poder de inchamento dos isolados de amido de leguminosas os coloca na categoria de amido com inchamento altamente restrito. Esta característica é desejável para o fabrico de produtos de valor acrescentado, tais como macarrão e misturas compósitas com cereais. As propriedades de pasta foram determinadas usando um analisador rápido de visco, e vários amidos de feijão leguminosos exibiram diferentes perfis de pasta. A alta BV foi fundada para o amendoim Cowpea e Bambara e confirmou sua baixa. capacidade de resistir ao calor e tensão de cisalhamento quando comparado com estudos de variedades de feijão. Os fatores que influenciam as características colantes resultantes da diminuição do pico de viscosidade (PV), da viscosidade mínima (TV) e da viscosidade final (FV) do amido são atribuídos à interação do amido com a proteína, gordura, etc., que dependem da sua variedade.

Chemical compositions and antioxidant activity of Heracleum persicum essential oil

ABSTRACT In this study essential oil of the aerial parts of Heracleum persicum a spice widely used in Iran was isolated by conventional hydrodistillation (HD) and microwave-assisted hydrodistillation (MAHD) techniques. The extraction yield was determined and the chemical compositions of essential oils were identified by the application of gas chromatography/mass spectrometry (GC/MS). The antioxidant activity was determined by two different methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging and oven test methods. Although the main compounds of essential oils by the both extraction methods were similar, the essential oil extracted by HD with lower extraction efficiency showed more diverse compounds. The evaluation of antioxidant activity of the essential oil measured by delay in sunflower oil oxidation indicated that the antioxidant activity was dependent on the concentration which increased when higher concentrations of the essential oils were applied. The results of DPPH radical assay also indicated that the percentage of inhibition increased with increasing of essential oil concentration and IC50 value for essential oil extracted by MAHD method was obtained 1.25 mg/mL. Therefore the Heracleum persicum essential oil might be recommended for use as a flavoring agent and a source of natural antioxidants in functional foods, formulation of the supplements and in medicinal due to numerous pharmacological activities.

Harina de maní parcialmente deslipidizada: un ingrediente funcional para mejorar el valor nutritivo de productos de panificación / Partially defatted peanut flour: a functional ingredient to improve nutritional value of bakery products

Peanut seeds were used to obtain partially defatted peanut flour (PF) by means of a cross-flow solvent extraction process (n-hexane), using a continuous lixiviation apparatus. The chemical composition of PF showed high protein (410 g kg-1) and crude fiber (160 g kg-1) contents; total lipids (115 g kg-1) and minerals (47g kg-1) were in minor amounts. Physico-chemical properties of PF showed minimum solubility at pH 4 - 5 and maximum at pH 8. Water and oil holding capacities were 2.7 and 2.3 g ml-1, respectively, and presented emulsifying properties suitable for the formulation of bakery products. Breads prepared by replacement of 10 or 20 % wheat flour by PF showed significant increases of both protein and fiber contents, and improved fatty acid profile, with respect to breads made with wheat flour only Cookies made with PF had three times more protein content and nine times more fiber content than wheat flour-based cookies. The sensory scores of PF-based products were similar to those made with wheat flour. Partially defatted peanut flour provides a rich source of gluten-free protein, fiber and essential minerals. It may be used to enhance the nutritional quality of wheat flour-based bakery products.

Se obtuvo harina de maní parcialmente deslipidizada (HM) mediante un proceso de lixiviación continua (n-hexano). La composición mostró elevados contenidos de proteínas (410 g kg-1) y fibra cruda (160 g kg-1); los lípidos totales (115 g kg-1) y los minerales (47 g kg-1) se encontraron en menor proporción. La solubilidad mínima de HM se observó a pH comprendido entre 4 y 5, y la máxima a pH 8. Las capacidades de retención de agua y de aceite fueron de 2.7 y 2.3 ml g-1, respectivamente y con valores en las propiedades emulsionantes apropiadas para la formulación de productos de panificación. Panes elaborados con 10 o 20 % HM, en reemplazo de harina de trigo, mostraron incrementos significativos de los contenidos de proteínas y fibra cruda, y mejores perfiles de ácidos grasos y minerales en relación a los preparados sólo con harina de trigo. Galletitas elaboradas a base de HM presentaron contenidos de proteínas y de fibra tres y nueve veces más elevados, respectivamente, que las obtenidas con harina de trigo. Los atributos sensoriales de los productos elaborados con HM resultaron similares a los elaborados con harina de trigo. La harina de maní parcialmente deslipidizada constituye una fuente rica en proteínas libres de gluten, fibra y minerales esenciales, que puede ser utilizada para mejorar la calidad nutricional de productos de panificación basados en harina de trigo.

Caracterización fisicoquímica y funcionalidad tecnológica de la fibra de banano íntegro verde (Cavendish valery) (Musa AAA cv. Musaceae)

Introducción. La zona de Urabá, en el departamento de Antioquia, Colombia, es gran productora de banano que se dedica fundamentalmente al mercado internacional. Algunos ejemplares que no dan la talla, son dedicados al mercado interno, o simplemente se desechan. Objetivo. El presente estudio buscó caracterizar una fibra de banano verde íntegro de variedad gran enano (Musa AAA cv. Musaceae) (30 %) y Valery (Cavendish valery) (70 %), proveniente de la zona de Urabá, departamento de Antioquia, Colombia. Materiales y métodos. Se realizó su análisis químico proximal, características del contenido de fibra dietaria total (FDT), fibra dietaria soluble (FDS), fibra dietaria insoluble (FDI), además del tamaño de partícula, capacidad de retención de agua (CRA), capacidad de hinchamiento (CH), capacidad de adsorción de moléculas orgánicas (CAMO) y capacidad de intercambio catiónico (CIC), para evaluar su potencial como ingrediente en productos alimenticios. Resultados y conclusión. La caracterización fisicoquímica de la fibra de banano verde íntegro arrojó un contenido de FDT de 38,7 %, FDS de 30,5 % y de FDI de 8,3 %, de proteína de 4,515 % de cenizas de 4,32 %, de grasa de 0,744 % y de humedad de 8,323 %, haciendo de esta un ingrediente que pudiera constituirse en la única fuente de fibra para un alimento.

Introduction. The Urabá zone, in Antioquia, Colombia, has a great banana production, mainly devoted to international markets. Some bananas that cannot achieve high standards are sent to domestic markets, or are simply disposed. Objective. This study aimed to characterize a green banana fiber, of the "gran enana" variety (Musa AAA cv. Musaceae), 30 % and Valery (Cavendish valery), 70 %, from Urabá, Antioquia, Colombia. Materials and methods. A proximate chemical analysis was performed, with characteristics of the total dietary fiber (TDF), soluble dietary fiber (SDF), insoluble dietary fiber (IDF), plus the particle size, water retention capacity (WRC), swelling capacity (SC), organic molecules adsorption capacity (OMAC) and cation exchange capacity (CEC), in order to assess its potential as an ingredient for food. Results and conclusion. The physical-chemical characterization of the green banana fiber had a TDF content of 38,7 %, SDF of 30,5 % and IDF of 8,3 %, 4,515 % of protein, 4,32 % of ashes, 0,744 of fat and 8,323 of humidity. Therefore, this fiber can be the only fiber source in a food product.

Introdução. A zona de Urabá, no departamento de Antioquia, Colômbia, é grande produtora de banana que se dedica fundamentalmente ao mercado internacional. Alguns exemplares que não chegam ao tamanho esperado, são dedicados aou mercado interno, o simplesmente se elimina. Objetivo. O presente estudo buscou caracterizar uma fibra de banana verde íntegro de variedade grande anão (Musa AAA cv. Musaceae) (30 %) e Valery (Cavendish valery) (70 %), proveniente da zona de Urabá, departamento de Antioquia, Colômbia. Materiais e métodos. Se realizou sua análise químico proximal, características do conteúdo de fibra dietaria total (FDT), fibra dietaria solúvel (FDS), fibra dietaria insolúvel (FDI), ademais do tamanho de partícula, capacidade de retenção de água (CRA), capacidade de expansão (CH), capacidade de adsorção de moléculas orgânicas (CAMO) e capacidade de intercambio catiônico (CIC), para avaliar seu potencial como ingrediente em produtos alimentícios. Resultados e conclusão. A caracterização físico-química da fibra de banana verde íntegro mostrou um conteúdo de FDT de 38,7 %, FDS de 30,5 % e de FDI de 8,3 %, de proteína de 4,515 % de cinzas de 4,32 %, de gordura de 0,744 % e de umidade de 8,323 %, fazendo desta um ingrediente que pudesse constituir-se na única fonte de fibra para um alimento.

Protein Fractions and Functional Properties of Dried Imbrasia oyemensis Larvae Full-Fat and Defatted Flours.

Aims: To assess the functional properties of flours made from Imbrasia oyemensis larvae, a caterpillar widely consumed in Côte d’Ivoire, for industrial purposes. Methodology: Full-fat and defatted flours were obtained from dried Imbrasia oyemensis larvae collected on the “Gouro” market of Adjamé (Abidjan, Côte d’Ivoire). Protein fractionation, protein content and functional properties were investigated using standard methods. All results were statistically analysed. Results: Defatting led to a significant (P≤0.05) reduction of emulsion capacity and stability, whereas the soluble protein fractions (such as albumin and glutelin), dispersibility, bulk density, water absorption capacity, water solubility index, oil absorption capacity, foam capacity and stability increased significantly (p<0.05). The full-fat and defatted flours had high oil (78.12 and 84.08% respectively) and water absorption capacities (86.89% for full-fat and 66.07% for defatted flour) as desirable characteristics for use in some foods such as meats, sausages, breads and cakes. Fevermore, they showed high bulk density (1.00 and 1.04g/mL respectively for full-fat and defatted) and good wettability and therefore would be suitable for use as a functional ingredient in a variety of food formulations. Conclusion: Defatting has significant effect on functional properties of dried I. oyemensis flours. Full-fat as well as defatted flour show good functional characteristics for use in many food industries.