Formation of pores and bubbles and their impacts on the quality attributes of processed foods: A review.

Pores and bubbles significantly influence the physical attributes (like texture, density, and structural integrity), organoleptic properties, and shelf life of processed foods. Hence, the quality of foods and their acceptance by the consumers could be influenced by the properties and prevalence of pores and bubbles within the food structure. Considering the importance of pores, this review aimed to comprehensively discuss the factors and mechanisms involved in the generation of pores and bubbles during the processing of different food products. Moreover, the characteristics and effects of pores on the properties of chocolates, cheeses, cereal-based foods (like cake, puffed grains, and pasta), dried, and fried products were discussed. The impacts of bubbles on the quality of foam-based products, foam creamers, and beverages were also explored. This review concludes that intrinsic factors (like food compositions, initial moisture content, and porosity) and extrinsic factors (like applied technologies, processing, and storage conditions) affect various properties of the pores and bubbles including their number, size, orientation, and distribution. These factors collectively shape the overall structure and quality of processed food products such as density, texture (hardness, cohesiveness, chewiness), and water holding capacity. The desirability or undesirability of pores and their characteristics depends on the type of products; hence, some practical hints were provided to mitigate their adverse effects or to enhance their formation in foods. For example, pores could increase the nutrient digestion and reduce the shelf life of the products by enhancing the risk of fat oxidation and microbial growth. In conclusion, this study provides a valuable resource for food scientists and industry professionals by discussing the effects of pores on food preservation, heat, and mass transfer (including oxygen, moisture, flavors, and nutrients). Understanding the dynamic changes in porosity during processing will be effective in customization of final product quality with desired attributes, ensuring tailored outcomes for specific applications.

Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review.

The contribution of dehydration to the growing market of food powders from slurry/liquid matrices is inevitable. To overcome the challenges posed by conventional drying technologies, several innovative approaches have emerged. However, industrial implementation is limited due to insufficient information on the best-suited drying technologies for targeted products. Therefore, this review aimed to compare various conventional and emerging dehydration technologies (such as active freeze, supercritical, agitated thin-film, and vortex chamber drying) based on their fundamental principles, potential applications, and limitations. Additionally, this article reviewed the effects of drying technologies on porosity, which greatly influence the solubility, rehydration, and stability of powder. The comparison between different drying technologies enables informed decision-making in selecting the appropriate one. It was found that active freeze drying is effective in producing free-flowing powders, unlike conventional freeze drying. Vortex chamber drying could be considered a viable alternative to spray drying, requiring a compact chamber than the large tower needed for spray drying. Freeze-dried, spray freeze-dried, and foam mat-dried powders exhibit higher porosity than spray-dried ones, whereas supercritical drying produces nano-porous interconnected powders. Notably, several factors like glass transition temperature, drying technologies, particle aggregation, agglomeration, and sintering impact powder porosity. However, some binders, such as maltodextrin, sucrose, and lactose, could be applied in controlled agglomeration to enhance powder porosity. Further investigation on the effect of emerging technologies on powder properties and their commercial feasibility is required to discover their potential in liquid drying. Moreover, utilizing clean-label drying ingredients like dietary fibers, derived from agricultural waste, presents promising opportunities.

Functional Evaluation of Fermented Rice Bran and Extracted Rice Bran Oil Addressing for Human Health Benefit.

Rice bran (RB) and rice bran oil (RBO) are exploring as prominent food component worldwide and their compositional variation is being varied among the world due to regional and production process. In this study, Fermented Rice Bran (FRB) was produced by employing edible gram-positive bacteria (Lactobacillus acidophilus, Lactobacillus bulgaricus and Bifidobacterium bifidum) at 125×10 5 spore g -1 of rice bran, and investigated to evaluate nutritional quality. The Crude Rice Bran Oil (CRBO) was extracted from RB and its quality was also investigated compared to market available rice bran oil (MRBO) in Bangladesh. We found that fermentation of rice bran with lactic acid bacteria increased total proteins (29.52%), fat (5.38%), ash (48.47%), crude fiber (38.96%), and moisture (61.04%) and reduced the carbohydrate content (36.61%). We also found that essential amino acids (Threonine, valine, leucine, lysine, histidine and phenylalanine) and non-essential amino acids (alanine, aspartate, glycine, glutamine, serine and tyrosine) were increased in FRB except methionine and proline. Moreover, total phenolic content, tannin content, flavonoid content and antioxidant activity were increased in FRB. The RBO analysis showed that γ-oryzanol content (10.00 mg/g) were found in CRBO compared to MRBO (ranging 7.40 to 12.70 mg/g) and Vitamin-E content 0.20% were found higher in CRBO compared to MRBO (ranging 0.097 to 0.12%). The total saturated (25.16%) and total unsaturated fatty acids (74.44%) were found in CRBO whereas MRBO contained total saturated (22.08 to 24.13%) and total unsaturated fatty acids (71.91 to 83.29%) respectively. The physiochemical parameters (density, refractive index, iodine value) were found satisfactory in all sample except acid value and peroxide value higher in CRBO. Heavy metal concentration was found within an acceptable range in both CRBO and MRBO. Thus FRB and RBO could be value added food supplement for human health.

Deployment of fine and coarse grain rice cultivars in time and space for increased productivity.

To examine the impact of mixture ratio and temporal deployment of fine and coarse grain cultivars on rice productivity and profitability, two experiments were carried out at Bangladesh Agricultural University. In both investigations, two monsoon rice cultivars viz., Binadhan-13 (a tall, late-maturing, fine-grained) and Dhani Gold (a semi-dwarf, mid-maturing, coarse-grained) were utilized. In the 1st experiment, rice cultivars were planted in different mixture ratios viz., sole Binadhan-13, sole Dhani Gold, 1:1, 2:3, 3:2, 2:4 and 4:2 ratio of Binadhan-13 to Dhani Gold. The second study included the introducing time of Dhani Gold viz., seven days before or after or same day of Binadhan-13, sole Binadhan-13 and sole Dhani Gold. Three replications of the randomized complete block design were used for both trials. In the first experiment, both cultivars produced more when grown in mixtures as opposed to solitary cultures. Even though Dhani Gold's sole culture had the greatest yield, it was statistically equivalent to combined yields when Binadhan-13 and Dhani Gold were grown together in mixtures at 2:1, 3:1, or 4:1 ratios. The maximum net return and benefit cost ratio (BCR) were achieved when Binadhan-13 and Dhani Gold were planted in mixture following a 4:2 ratio as opposed to when Binadhan-13 was grown solely. In the second experiment, a sole cultivar generated less yield than cultivars that were transplanted on the same day, before, and after another cultivar. Cultivation of sole Binadhan-13 produced the lowest net return and minimum BCR (1.37), while the highest net return and BCR (1.81) was recorded when Dhani Gold was planted seven days before Binadhan-13 in mixture. A clear economic advantage of mixed culture with temporal deployment over the sole culture of either cultivar was evident. Therefore, transplanting Dhani Gold in a 1:1 ratio seven days before Binadhan-13 may be advised for greater output and economic return.

Water Insecurity and Maternal Health Among Haudenosaunee Women in Canada.

Water is central to Haudenosaunee knowledge, philosophy, and culture. The health of Haudenosaunee mothers is tied to that of water. Today, the lack of access to reliable drinking water for Six Nations is a significant health concern. Technical measurement of water advisories in Canada fails to understand the interwoven relationship that Haudenosaunee women have with water. Highlighting the voices of 55 Haudenosaunee women, we provide expanded definitions of water insecurity and maternal health to include more-than-human beings. This comprehensive understanding of water insecurity and health shapes SN mothers' experiences with water in a settler colonial state, affecting their holistic wellbeing.

A Comprehensive Review of Mathematical Modeling for Drying Processes of Fruits and Vegetables.

Drying fruits and vegetables is a procedure of food preservation with simultaneous heat, mass, and momentum transfer, which increases the shelf life of the food product. The aim of this review was to provide an overview of the researches on mathematical modeling for drying of fruits and vegetables with the special emphasis on the computational approach. Various heat-mass transport models, their applications, and modern drying technologies to the food industry have been reported in this study. Computational fluid dynamics, a new approach for solving heat and mass transfer problems, increases the accuracy of the predicted values. To investigate the parameters of drying needs a significant amount of time as well as costly laboratory and experimental efforts. Therefore, computational modeling could be an effective alternative to experimental approaches. This review will be beneficial for future studies in drying processes, especially for modeling, analysis, design, and optimization of food science and food engineering.

Optimization of Drying Parameters for Total Phenolic Content of Papaya Using Response Surface Methodology.

An optimum condition of the drying process can minimize nutrient losses and maximize the shelf life of food products. Thus, this study is aimed at developing an optimized system for the process conditions to determine the total phenolic content (TPC) of oven-dried papaya slices. The response surface method and central composite design were used to design the experiment, and it was found that the drying conditions had a significant impact on the total phenolic content of papaya slices. TPC was determined in relation to their interactions with the independent variables that include time, temperature, sample thickness, and stage of ripeness. The optimum drying conditions are those with the maximum content of TPC. In order to fit the experimental data, a quadratic polynomial model is created for the output variable, and an analysis of variance is carried out to determine whether or not the model is compatible to determine the optimal drying conditions. Time (10 h), temperature (62.02°C), thickness (9.75 mm) and stages (ripe) were found to be the optimal drying conditions. It was found that temperature had more effect on the amount of TPC than other factors. The numerical findings showed a good agreement with experimental data, with R 2 = 0.9237. It is hoped that the findings will make a contribution to the process of drying food.

Functional Profiling and Future Research Direction of Rice Bran Oil in Bangladesh.

Rice bran oil (RBO) has been demonstrated to affect complex malfunctioned conditions such as oxidative stress, hyperlipidemia, hyperglycemia, hypertension, inflammation, abnormal cell growth (cancer), ulceration, immune and cognitive modulation. This unique effect of RBO is due to the presence of well-balanced fatty acid composition and several bioactive compounds, γ- oryzanol (cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, campesterol ferulate, and ß-sitosteryl ferulate), vitamin E (tocopherol and tocotrienol), phytosterols (ß-sitosterol, campesterol and stigmasterol) and other nutrients. The RBO composition of bioactive compounds varied geographically, thus the clear-cut mechanisms of action on complex disease cascades are still required. This review article summarized the RBO compositional profiling and compared it with other edible oils. This article also summarized Bangladesh RBO profiling and their proposed mechanism of action as well as the first line of defense in the prevention, management, and control of complex disease conditions. This review indicates how Bangladesh RBO increase their opportunity to be functional food for 21st century's ailment.

Kinetic study of controlled release of flavor compounds from spray-dried encapsulated yeast powder using dynamic vapor sorption-gas chromatography.

The release profile of d-limonene and ethyl hexanoate was investigated using a dynamic vapor sorption (DVS) system coupled with gas chromatography. The flavors were encapsulated by spray drying using Saccharomyces cerevisiae cells from which ß-glucan had been partially extracted. Relative humidity (RH) was stepped from 20% to 50, 60, 70, and 80% at 30, 40, 50, and 60ºC. The maximum release flux for d-limonene and ethyl hexanoate was around 12 and 28 mg/s∙m2∙g-powder at 80% RH and 60ºC incubation. The Weibull distribution function was well fitted with the experimental data to analyze release kinetics. The release mechanism parameter was greater than 1.0, which indicates a controlled release with initial induction time. The activation energy for ethyl hexanoate (6 kJ/mol) was lower than d-limonene (41 kJ/mol) at 80% RH, which indicates higher affinition of ethyl hexanoate to migrate from the lipid bilayer membrane towards the water phase.

Stability and release behavior of encapsulated flavor from spray-dried Saccharomyces cerevisiae and maltodextrin powder.

Yeast cells (Saccharomyces cerevisiae), from which ß-glucans have been partially extracted, were used to encapsulate flavor inside the lipid bilayer membrane as natural encapsulant. The focus of this study was to investigate the release and stability of flavors (d-limonene and ethyl hexanoate) encapsulated in yeast cells and maltodextrin (MD) (DE = 19) by spray drying. The release behavior of encapsulated flavors from yeast cells was measured at 40, 60, 80, and 105 °C with different moisture content (0, 50, 100, and 200% of powder). Water affected flavor release from the yeast cells. The release rate constants were correlated using Gaussian distribution of the activation energy of the release rate constants. The release of d-limonene from the spray-dried MD powder showed a different trend than that of yeast cells at various temperatures. The activation energies of the release rate constant for ethyl hexanoate and d-limonene from yeast were 55 and 49 kJ/mol, respectively, under a wet condition. The formation rates of limonene oxide and carvone were slower in yeast than that of MD powder at 30 °C after 2 months.

Impact of Perturbed Pancreatic ß-Cell Cholesterol Homeostasis on Adipose Tissue and Skeletal Muscle Metabolism.

Elevated pancreatic ß-cell cholesterol levels impair insulin secretion and reduce plasma insulin levels. This study establishes that low plasma insulin levels have a detrimental effect on two major insulin target tissues: adipose tissue and skeletal muscle. Mice with increased ß-cell cholesterol levels were generated by conditional deletion of the ATP-binding cassette transporters, ABCA1 and ABCG1, in ß-cells (ß-DKO mice). Insulin secretion was impaired in these mice under basal and high-glucose conditions, and glucose disposal was shifted from skeletal muscle to adipose tissue. The ß-DKO mice also had increased body fat and adipose tissue macrophage content, elevated plasma interleukin-6 and MCP-1 levels, and decreased skeletal muscle mass. They were not, however, insulin resistant. The adipose tissue expansion and reduced skeletal muscle mass, but not the systemic inflammation or increased adipose tissue macrophage content, were reversed when plasma insulin levels were normalized by insulin supplementation. These studies identify a mechanism by which perturbation of ß-cell cholesterol homeostasis and impaired insulin secretion increase adiposity, reduce skeletal muscle mass, and cause systemic inflammation. They further identify ß-cell dysfunction as a potential therapeutic target in people at increased risk of developing type 2 diabetes.

Inhibition of inflammatory signaling pathways in 3T3-L1 adipocytes by apolipoprotein A-I.

Activation of inflammatory signaling pathways links obesity with metabolic disorders. TLR4-mediated activation of MAPKs and NF-κB are 2 such pathways implicated in obesity-induced inflammation. Apolipoprotein A-I (apoA-I) exerts anti-inflammatory effects on adipocytes by effluxing cholesterol from the cells via the ATP binding cassette transporter A1 (ABCA1). It is not known if these effects involve inhibition of inflammatory signaling pathways by apoA-I. This study asks if apoA-I inhibits activation of MAPKs and NF-κB in mouse 3T3-L1 adipocytes and whether this inhibition is ABCA1 dependent. Incubation of differentiated 3T3-L1 adipocytes with apoA-I decreased cell surface expression of TLR4 by 16 ± 2% and synthesis of the TLR4 adaptor protein, myeloid differentiation primary response 88, by 24 ± 4% in an ABCA1-dependent manner. ApoA-I also inhibited downstream activation of MAPKs, such as ERK, p38MAPK, and JNK, as well as expression of proinflammatory adipokines in bacterial LPS-stimulated 3T3-L1 adipocytes in an ABCA1-dependent manner. ApoA-I, by contrast, suppressed nuclear localization of the p65 subunit of NF-κB by 30 ± 3% in LPS-stimulated 3T3-L1 adipocytes in an ABCA1-independent manner. In conclusion, apoA-I inhibits TLR4-mediated inflammatory signaling pathways in adipocytes by preventing MAPK and NF-κB activation.-Sultana, A., Cochran, B. J., Tabet, F., Patel, M., Cuesta Torres, L., Barter, P. J., Rye, K.-A. Inhibition of inflammatory signaling pathways in 3T3-L1 adipocytes by apolipoprotein A-I.

A peptide YY inhibits the human renin activity in a pH dependent manner.

Royal jelly (RJ) is known to possess several physiological and pharmacological properties. A dipeptide YY derived from RJ proteins is known to inhibit angiotensin converting enzyme (ACE) activity. Our previous study showed that the dipeptide YY inhibited the human renin activity at physiological pH. In this study, we investigated the pH dependency of the inhibitory effect of the dipeptide YY to the renin reaction with angiotensinogen. The renin activity was expressed at a wide pH range with two peaks around at 6.0 and 8.0. The dipeptide YY was found to inhibit the renin activity only at the acidic pH range lower than 8.0. The Ki was estimated 4.6 micromol/L at pH 6.0 when the Km of human renin was determined 0.07 micromol/L using sheep angiotensinogen as the substrate. The Km was 0.25 micromol/L at pH 8.5. A stereo structure of the complex of human renin with the dipeptide YY was modeled to discuss its non inhibitory effect on the renin activity at the basic pH. It possibly owes to a local sift of YY space from the center of renin cleft into the N-domain side of renin molecule at basic pH range higher than 8.0.

Behaviour problems in young children in rural Bangladesh.

OBJECTIVE: To determine the prevalence of child behaviour problems reported by parents in rural Bangladesh. METHODS: A total of 4,003 children aged 2-9 years were identified during a population-based survey of 2,231 households. A predetermined sample of 499 was selected, of which health professionals saw 453 (90.8%) for structured physical and neurological examination, standardized testing of cognition and adaptive behaviour and parent report of developmental history and behaviour problems. RESULTS: The prevalence of behaviour impairments was 14.6% (95% CI 11.4, 17.9). The majority involved somatic complaints, including nocturnal enuresis and pica. Problems such as aggression or restlessness were infrequently reported. Behaviour impairments were significantly associated with malnutrition (prevalence ratio 2.1, 95% CI 1.2, 3.6, p < 0.01) and cognitive, motor or seizure disabilities (prevalence ratio 1.8, 95% CI 1.1, 2.9, p < 0.05). CONCLUSIONS: The prevalence and nature of reported behaviour impairments in rural Bangladesh have implications for public health planning and delivery of health services.

A dipeptide YY derived from royal jelly proteins inhibits renin activity.

Renin is the rate limiting enzyme in the renin-angiotensin (RA) system that regulates blood pressure and electrolyte balance. In this study, we investigated the renin inhibitory effect of a royal jelly (RJ)-derived peptide. A dipeptide YY was isolated from the digested fraction of RJ proteins by proteases and was found to inhibit human renin activity. The inhibition constant (Ki) of YY was estimated to be 10 microM when the Km was 0.16 microM using sheep angiotensinogen as the substrate. The peptide was observed to lower blood pressure in spontaneously hypertensive rats.

Laughter therapy modulates the parameters of renin-angiotensin system in patients with type 2 diabetes.

The effect of laughter therapy on the plasma levels of renin, angiotensinogen, and prorenin was investigated in patients with type 2 diabetes. In the diabetic patients, the mean plasma renin concentrations were 24.6+/-12.1 ng/ml/h in the first observation (at the beginning of laughter therapy), 8.2+/-3.4 ng/ml/h in the second observation (three months after the beginning of laughter therapy) and 7.7+/-1.7 ng/ml/h in the third observation (six months after the beginning of laughter therapy). The mean plasma angiotensinogen concentrations in the 1st, 2nd and 3rd observations were 0.19+/-0.08, 0.47+/-0.12, 0.42+/-0.14 microg/ml, respectively. The mean plasma prorenin concentrations in the 1st, 2nd and 3rd observations during the laughter therapy were 195.1+/-66.2, 193.4+/-88.2 and 170.7+/-52.5 pg/ml, respectively. Plasma renin concentrations were significantly decreased (p<0.05) by the therapy. Subnormal concentrations of plasma angiotensinogen were found in the 1st observation and increased significantly (p<0.05) to the normal range after the therapy. Plasma prorenin concentration only slightly changed during the laughter therapy. Other biochemical parameters remained unchanged during the laughter therapy. These results indicated that a long-term laughter therapy changed the plasma components of renin-angiotensin system in patients with diabetes. Thus, laughter therapy can be used as non-pharmacological treatment for the prevention of diabetic microvascular complications.