Development of functional cakes rich in bioactive compounds extracted from saffron and tomatoes.

Demand for health-promoting food products rich in bioactive compounds and fibers is increasing. The current study was aimed to evaluate the physicochemical, antioxidant and sensory characteristics of whole wheat flour cakes enriched with tomato powder (TP), crude lycopene (CL) and saffron extracts (SE). Physical characteristics such as loaf weight of cakes containing TP increased significantly (p < 0.05) while loaf volume decreased as compared to the control. The color of the crust and crumb of cakes enriched with TP and CL was dark red while cakes containing SE were bright and yellowish. Firmness of the fresh cake samples was found in the range of 7.25-14.53 N. Antioxidant properties were significantly (p < 0.05) improved after enrichment of cakes with TP, CL and SE. The storage period increased the water activity while antioxidant activity and concentration of total carotenoids was reduced. Thus, cakes enriched with TP, CL and SE could be successfully developed with improved antioxidant properties, without compromising the sensory quality of the product. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-021-05267-2.

Application of new technologies in decontamination of mycotoxins in cereal grains: Challenges, and perspectives.

Emerging decontamination technologies have been attracted considerable attention to address the consumers' demand for high quality and safe food products. As one of the important foods in the human diet, cereals are usually stored for long periods, resulting in an increased risk of contamination by different hazards. Mycotoxins comprise one of the significant contaminants of cereals that lead to enormous economic losses to the industry and threats to human health. While prevention is the primary approach towards reducing human exposure to mycotoxins, decontamination methods have also been developed as complementary measures. However, some conventional methods (chemical treatments) do not fulfill industries' expectations due to limitations like safety, efficiency, and the destruction of food quality attributes. In this regard, novel techniques have been proposed to food to comply with the industry's demand and overcome conventional methods' limitations. Novel techniques have different efficiencies for removing or reducing mycotoxins depending on processing conditions, type of mycotoxin, and the food matrix. Therefore, this review provides an overview of novel mycotoxin decontamination technologies such as cold plasma, irradiation, and pulse light, which can be efficient for reducing mycotoxins with minimum adverse effects on the quality and nutritional properties of produce.

Pasting, rheology, antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids.

The study was carried out with the aim of developing gluten free cookies using rice-chickpea composite flour. Guar and locust bean gum were added to formulations at two test concentrations (0.5 and 1.0%). To study the impact of these hydrocolloids, pasting and rheometry of dough formulations was carried out. The cookies produced were subjected to colour, spread ratio, hardness and antioxidant analysis. Protein (7.56 g/100g), fat (1.78 g/100g), ash (1.25 g/100g) and carbohydrate (80.41 g/100g) content of composite flour varied significantly (p ≤ 0.05) from both rice and chickpea. Higher viscosity, viscoelasticity and antioxidant profile was shown by dough formulations with added gums. Control cookies prepared without gums showed the L*, a* and b* values of 54.62, 3.81 and 35.97, respectively. With the addition of guar and locust bean gum, colour of the cookies became lighter. Spread ratio and hardness of cookies with added gums was higher.

Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookies.

The nutritional quality of bakery products keeps on degrading from the process of baking, packaging, transportation and storage. The present study was carried out to evaluate the effect of addition of tomato powder (2 & 4/100 g of flour) and crude lycopene (50 & 100 mg/100 g of flour), which have potent antioxidant activity, on the nutritional quality and shelf life of cookies prepared from whole wheat flour. Color values i.e., a* and b* of freshly prepared cookies containing tomato powder (TP) were found in the range of 5.40-6.21 and 33.20-33.40 respectively, and that of crude lycopene (CL) in the range of 5.18-5.24 and 32.50-34.90 respectively, higher than the control (4.53 and 32.50, respectively). Significant (p < 0.05) and non-significant (p > 0.05) increase was observed in the total phenolic content of dough containing TP (0.54-0.72 mg GAE/g) and CL (0.46-0.59 mg GAE/g), when compared to control (0.38 mg GAE/g). Antioxidant properties like, DPPH scavenging activity, reducing power and inhibition of lipid peroxidation (ILP), and total carotenoid content (TCC) of dough and cookies increased significantly (p < 0.05) upon incorporation of TP and CL. Sensory properties of enriched cookies were comparable with that of control. Color values (a* and b*), hardness, TCC, ILP and TPC were reduced significantly (p < 0.05) with storage.

Sources, structure, properties and health benefits of plant gums: A review.

This article has been developed with the aim of reviewing the different sources, structure, extraction, composition, properties and health benefits of plant gums. Gums are known for their multifarious uses in food industries like bakery, meat, fruit and vegetable. Those obtained from different sources exhibit differences in their chemistry. All have a rich nutritional profile and require different methods for extraction/purification. Most studies reveal fair flow characteristics of plant gums. The X-ray diffraction studies and scanning electron micrographs confer their amorphous nature. General appearance of plant gums varies from yellow-cream to whitish in color. Water absorption and swelling are two essential physicochemical properties of the plant gums owing to their hydrophilic nature. In spite of hydrophilicity, plant gums exhibit significant interfacial properties like emulsifying and foaming. Aqueous plant gum dispersions are acidic in nature and show great variations in their rheological behaviour. Thermal properties (DSC) of the plant gums reveal endothermic as well as exothermic transitions. Many gums obtained from botanical sources have proven health promoting benefits.

Effect of extrusion on the physicochemical and antioxidant properties of value added snacks from whole wheat (Triticum aestivum L.) flour.

Nutritional quality of snacks prepared from cereals can be improved by the addition of crude lycopene (CL), tomato powder (TP) and saffron extracts (SE) which are known for their high photochemical content. The study was undertaken to prepare extruded snacks from whole wheat flour enriched with CL, TP and SE. Effect of extrusion on physicochemical, antioxidant and sensory properties of snacks was also investigated. Hardness of snacks containing CL and TP was higher than the control. Pasting properties of the formulations were significantly (p < 0.05) reduced upon addition of CL and TP. Total phenolic content (TPC) of the formulations with added TP increased significantly (p < 0.05). Antioxidant properties of snacks enhanced after enrichment. Extrusion significantly (p < 0.05) reduced the TPC, DPPH scavenging activity and pasting properties of snacks while, reducing power and inhibition of lipid peroxidation increased. Storage period lowered the hardness and antioxidant properties of snacks.

Development of functional cookies using saffron extract.

Saffron extracts of two different concentrations were prepared and used as a source of natural antioxidants in whole wheat flour cookies. The effect on the color, texture and sensory properties of the product was also studied over a storage period of 9 months. Results revealed that spread ratio and hardness of cookies reduced non-significantly with the addition of saffron extract (SE). Color values 'L' and 'b' of cookies increased significantly from 50.7 to 53.9 and 36.5 to 47.0, respectively with the addition of SE while 'a' value decreased non-significantly (p > 0.05). DPPH radical scavenging activity, reducing power and inhibition of lipid peroxidation of dough and cookie samples containing SE were enhanced in comparison to control. The concentration of crocins, safranal and picrocrocin in DS50 and DS100 dough samples was found as 28.30, 48.30, 104.6 µg/g and 35.14, 62.38, 118.2 µg/g, respectively. Sensory scores of cookies containing SE were high as compared to control. All the quality parameters of cookies reduced during the storage period (0-9 months). However, the cookies with added SE revealed significantly higher quality attributes up to 6 months of storage without any significant loss in quality.

Effect of sonication and γ-irradiation on the properties of pea (Pisum sativum) and vetch (Vicia villosa) starches: A comparative study.

In present study, the physicochemical, functional and pasting properties of starch obtained from commercially used pea were compared with vetch, an underutilized pulse variety. Starch from each cultivar was subjected to sonication (33kHz for 45min) and a dual treatment in which sonication was followed by irradiation (5kGy). Apparent amylose content of the starch from two varieties varied significantly (p>0.05) from 31.08-27.58g/100g. Sonication and dual treatment decreased the amylose content of starches. Syneresis varied more or less insignificantly (p<0.05) upon sonication. However, upon dual treatment, syneresis decreased significantly (p>0.05) from 47.82-35.22g/100g (pea) and 46.36-26.98g/100g (vetch) during the storage period of 120h. A combined effect of sonication and irradiation treatment significantly (p>0.05) changed the functional properties and pasting characteristics of starches. The samples that received the sonication treatment alone varied non-significantly from native pea and vetch starch in their physicochemical, functional and pasting properties.

Effect of guar gum conjugation on functional, antioxidant and antimicrobial activity of egg white lysozyme.

This study was undertaken to analyze the effect of conjugation of egg-white lysozyme with guar gum. Lysozyme is an antimicrobial polypeptide that can be used for food preservation. Its antibacterial activity is limited to gram positive bacteria. Conjugation with polysaccharides like guar gum may broaden its activity against gram negatives. Conjugate was developed through Maillard reaction. Assays carried out included sugar estimation, SDS-PAGE, GPC, color, FT-IR, DSC, thermal stability, solubility, emulsifying, foaming and antioxidant activity. In addition, antimicrobial activity of the conjugate was determined against two gram positive (Staphyllococcus aureus and Enterococcus) and two gram negative pathogens (E. coli and Salmonella). Results showed higher functional properties of lysozyme-guar gum conjugate. The antioxidant properties increased from 2.02-35.80% (Inhibition of DPPH) and 1.65-4.93AAE/g (reducing power) upon guar gum conjugation. Conjugate significantly inhibited gram negative bacteria and the antibacterial activity also increased significantly against gram positive pathogens.

Effect of gamma irradiation on the physicochemical and structural properties of plant seed gums.

The objective of the study was to evaluate the effect of irradiation (0-5 kGy) on the physicochemical properties of two seed gums (guar and locust bean gum). The Hunter color parameters changed upon irradiation, namely "L" value decreased, whereas "a" and "b" values, i.e. redness and yellowness, increased. Irradiation reduced the final viscosity of gums at neutral and acidic pH. Increase in irradiation dose (0-5 kGy) increased the water absorption in the range of 11.75-14.61g/g and 20.04-23.99g/g in guar gum and locust bean gum, respectively. Rheological study of the gums revealed their gel behaviour with higher values of G' than G". G' in native guar gum was observed to increase in the range of 880.39-1332.29Pa while G" increased in the range of 194.21-239.77Pa as the test frequency was raised from 14.6-100s-1. In native locust bean gum, the G' and G" varied in the range of 476.50-1230.50Pa and 300.65-380.30Pa, respectively, under the applied frequency sweep. FT-IR revealed the presence of CH, COOH and CO groups in the guar as well as locust bean gum, in addition to the uronic acid and pyranose rings. The absorption of the functional groups declined upon irradiation.

Physico-chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting.

Sweet chestnut (Castanea sativa Mill.) belongs to the family Fagaceae and sub family Castaneoideae. Bioactive components such as tannins are present in sweet chestnut in high proportion giving astringent bitter taste and reducing their palatability. Roasting reduces the anti-nutritional factors in chestnut. This study was conducted to compare the effects of pan and microwave roasting on physicochemical, functional, rheological and antioxidant properties of sweet chestnut. Antioxidant activity was determined using DPPH inhibition activity, reducing power, and total phenolic content. Structural analysis was carried out using FT-IR analysis. Protein, fat, and ash contents displayed insignificant (P > 0.05) variations. "L" value decreased from 90.66 to 81.43, whereas, "a" and "b" values increased from 0.02 to 0.90 and 11.99 to 20.5, respectively, upon roasting. Significant (P < 0.05) increase in water absorption capacity (1.32-3.39 g/g), oil absorption capacity (1.22-1.63 g/g), and antioxidant properties was observed following roasting. Flour obtained from roasted chestnuts exhibited a significant decrease in light transmittance, foaming, and pasting properties. Higher gelatinization temperatures and lower enthalpies were reported in microwave and pan roasted chestnut flours. Roasting also reduced the viscoelastic behavior of native sweet chestnut and changed the transmittance of identical functional groups as revealed by FT-IR analysis.