Dietary Fiber from Soybean (Glycine max) Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality.

The objective of the present study was to evaluate the effect of dietary fiber from soybean (glycine max) husk as fat and phosphate replacer on the nutritional, physicochemical, and nutraceutical quality of Frankfurter sausage. A traditional formulation was used for the pork-based sausage and three treatments were established: control treatment (CT), sausage without SHDF; treatment 1 (T1), sausage and 1% SHDF; treatment 2 (T2), sausage and 1.5% SHDF. T2 showed the best nutritional contribution of the treatments, significantly favoring a lower content of fat and sodium, thus increasing the contribution of dietary fiber and calcium. A positive effect of SHDF on the water-holding capacity of the treatments was also observed. In addition, T2 remained stable during storage, while T1 and CT showed significantly reduced water-holding capacities of approximately 5%; this was in turn linked to hardness, as it was observed that on day 7 of storage, 27% less force was required to deform the T2 sausages. Regarding color, no significant difference was observed with the addition of SHDF to the product. The results suggest that the dietary fiber extracted from soybean husks has potential for application in food and can be used as an ingredient to improve the functional and nutritional quality of Frankfurter sausages by reducing the content of fat and phosphates.

Chitosan Functionalized with 2-Methylpyridine Cross-Linker Cellulose to Adsorb Pb(II) from Water.

In this study, chitosan was chemically modified with 2-methylpyridine. Subsequently, the modified chitosan was cross-linked to cellulose using succinic anhydride. Additionally, the capacity of cellulose derivatives to adsorb Pb(II) ions in an aqueous solution was studied through the determination of Pb(II) ions concentration in water, using microwave plasma atomic emission spectroscopy (MP-AES). A maximum adsorption capacity of 6.62, 43.14, 60.6, and 80.26 mg/g was found for cellulose, cellulose-succinic acid, cellulose-chitosan, and cellulose-chitosan-pyridine, respectively. The kinetic data analysis of the adsorption process showed a pseudo-second-order behavior. The increase in metal removal from water is possibly due to metal chelation with the carbonyl group of succinic acid, and the pyridine groups incorporated into chitosan.

Zinc Oxide Nanoparticles and Zinc Sulfate Impact Physiological Parameters and Boosts Lipid Peroxidation in Soil Grown Coriander Plants (Coriandrum sativum).

The objective of this study was to determine the oxidative stress and the physiological and antioxidant responses of coriander plants (Coriandrum sativum) grown for 58 days in soil with zinc oxide nanoparticles (ZnO NPs) and zinc sulfate (ZnSO4) at concentrations of 0, 100, 200, 300, and 400 mg of Zn/kg of soil. The results revealed that all Zn compounds increased the total chlorophyll content (CHLt) by at least 45%, compared to the control group; however, with 400 mg/kg of ZnSO4, chlorophyll accumulation decreased by 34.6%. Zn determination by induction-plasma-coupled atomic emission spectrometry (ICP-AES) showed that Zn absorption in roots and shoots occurred in plants exposed to ZnSO4 at all concentrations, which resulted in high levels of hydrogen peroxide (H2O2) and malondialdehyde (MDA). Only at 400 mg/kg of ZnSO4, a 78.6% decrease in the MDA levels was observed. According to the results, the ZnSO4 treatments were more effective than the ZnO NPs to increase the antioxidant activity of catalase (CAT), ascorbate peroxidase (APX), and peroxidases (POD). The results corroborate that phytotoxicity was higher in plants subjected to ZnSO4 compared to treatments with ZnO NPs, which suggests that the toxicity was due to Zn accumulation in the tissues by absorbing dissolved Zn++ ions.

Decolorization and Detoxification of Synthetic Dyes by Mexican Strains of Trametes sp.

Laccases have attracted a great deal of interest because of their remarkable ability for the degradation of synthetic dyes present in wastewaters. New laccase producing sources with robust operational and functional properties are being continuously explored. In this work, the potential for the decolorization and detoxification of synthetic dyes was evaluated in two Mexican strains of the genus Trametes. The decolorization capacity of Trametesmaxima LE130 and Trametes sp. LA1 was tested in solid and liquid media. The phytotoxicity of the degradation products was determined using Raphanussativus and Pisum sativum seeds. In solid media, both strains showed a higher decolorization capacity (p ≤ 0.05) than Phanerochaetechrysosporium ATCC 24725, which is known to be very efficient in lignin and dye-degradation. They produced laccase as the main ligninolytic enzyme; T. maxima LE130 secreted a single isoform of 43.9 kDa, while Trametes sp. LA1 produced three isoforms of 67.3, 58.6 and 52.7 kDa, respectively. Trametes sp. LA1 culture fluids were capable of decolorizing and detoxifying chemically diverse dyes (anthraquinonic dye Remazol Brilliant Blue R, azoic Reactive Black 5 and triphenylmethane Crystal Violet) without the addition of redox mediators. Therefore, this could be considered as a new laccase source which could be potentially competitive in the bioremediation of dye-containing wastewaters.

Foliar Application of Zinc Oxide Nanoparticles and Zinc Sulfate Boosts the Content of Bioactive Compounds in Habanero Peppers.

The physiological responses of habanero pepper plants (Capsicum chinense Jacq.) to foliar applications of zinc sulphate and zinc nano-fertilizer were evaluated in greenhouse trials. The effect of the supplement on fruit quality of habanero pepper was particularly observed. Habanero pepper plants were grown to maturity, and during the main stages of phenological development, they were treated with foliar applications of Zn at concentrations of 1000 and 2000 mg L-1 in the form of zinc sulfate (ZnSO4) and zinc oxide nanoparticles (ZnO NPs). Additional Zn was not supplied to the control treatment plants. ZnO NPs at a concentration of 1000 mg L-1 positively affected plant height, stem diameter, and chlorophyll content, and increased fruit yield and biomass accumulation compared to control and ZnSO4 treatments. ZnO NPs at 2000 mg L-1 negatively affected plant growth but significantly increased fruit quality, capsaicin content by 19.3%, dihydrocapsaicin by 10.9%, and Scoville Heat Units by 16.4%. In addition, at 2000 ZnO NPs mg L-1 also increased content of total phenols and total flavonoids (soluble + bound) in fruits (14.50% and 26.9%, respectively), which resulted in higher antioxidant capacity in ABTS (2,2'azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), DPPH (2,2-diphenyl-1-picrylhydrazyl), and FRAP (ferric reducing antioxidant power) (15.4%, 31.8%, and 20.5%, respectively). These results indicate that application of ZnO NPs could be employed in habanero pepper production to improve yield, quality, and nutraceutical properties of fruits.

Feruloylated Arabinoxylans from Nixtamalized Maize Bran Byproduct: A Functional Ingredient in Frankfurter Sausages.

Feruloylated arabinoxylans obtained from nixtamalized maize bran were evaluated in terms of physicochemical characteristics and antioxidant capacity when incorporated in frankfurter sausages. Concentrations of 0.15% and 0.30% of feruloylated arabinoxylans were incorporated in frankfurter sausages formulations and a control without feruloylated arabinoxylans was also prepared. Shear force, hardness, color measurement, proximate analysis, pH, titratable acidity, water-holding capacity, total phenols, and antioxidant capacity were evaluated. Phenolic content and antioxidant capacity were significantly higher (P < 0.0001) in all treatments, sausages containing feruloylated arabinoxylans compared to the control. The results showed that there was a significant difference (P < 0.0001) in total phenolic content and antioxidant capacity with all feruloylated arabinoxylans sausages treatments higher than control. Additionally, significant differences (P < 0.0001) were obtained in the physicochemical parameters.

Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties.

Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.3%, 1.5%, 2% soybean dietary fiber (SDF); bread + 0.15%, 0.3%, 1.5%, 2% chickpea dietary fiber (CDF), and a control treatment (Bread 0% DF) were used initially. However, the treatments that showed the greatest improvement effects were: bread + 2% SDF and bread + 2% CDF. The functionality and the nutritional contribution in the treatments were evaluated during four days of storage. The weight loss on the third day of storage was 30% higher in the control treatment than the products with 2% SDF and 2% CDF, while for the evaluation of firmness, the control obtained a hardness of 86 N, and treatments with 2% SDF and 2% CDF 60 N and 45 N, respectively. The presence of phenolic compounds and their antioxidant activity was evident, mainly in the 2% SDF treatment, which had a total phenolic content of 1036, while in the Bread 0% DF it was 232 mgEAC/kg. The antioxidant activity for 2% SDF by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (3-ethyl-benzothiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) was 1096, 2567, and 1800 µmolTE/kg, respectively. Dietary fiber addition favored the reduction of weight loss and firmness of white bread during storage. In addition, color was not affected and the content calcium, phenolics, as well as antioxidant capacity were slightly improved.

Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods.

The importance of consuming functional foods has led the food industry to look for alternative sources of ingredients of natural origin. Eggplants are a type of vegetable that is valued for its content in phytochemical compounds and it is due to the fact that this research is conducted towards the development of eggplant flour as a proposal to be used as a functional ingredient in the food industry. In this study, the eggplant fruits were divided into four groups, based on the drying method and the equipment used: Minced, drying oven (T1); sliced, drying oven (T2); sliced and frozen, drying tunnel (T3); and sliced, drying tunnel (T4). All the eggplant flours showed the same trend regarding their antioxidant capacity and phenolic content in the order T2 > T4 > T1 > T3. The freezing of eggplant was found to have a negative effect on functional and antioxidant properties. With respect to their nutritional composition, the flours did not change in their crude fiber, protein, and fat contents. In general terms, the T2 flour is a potential ingredient for the preparation of foods with functional properties since it is rich in phenolic compounds and antioxidants.

Influencia del solvente de extracción en el contenido fenólico y nivel de capacidad antioxidante de un suplemento alimenticio comercial de hojas de Moringa oleifera / Influence of extraction solvent on phenolic content and antioxidant capacity level of a commercial food supplement from Moringa oleifera leaves

The objective of this research was to evaluate the effect of extraction solvent on phenolic compounds content (total phenols, total flavonoids) and antioxidant capacity levels (DPPH, ABTS and FRAP) of a commercial food supplement from Moringa oleifera leaves. The content of total phenols, total flavonoids and total non-flavonoids ranged from 55.98 to 226.20 mg ChlAE/g, from 17.63 to 23.46 mg CatE/g and from 38.34 to 202.73 mg CatE/g mg/g, respectively, while condensed tannins were not detected in none of the extracts. Non-flavonoids compounds were the most abundant group of phenolics in all the extracts ranging from 68 to 90% of the total phenols content. Levels of antioxidant capacity ranged from 22.43 to 124.93, 101.03 to 245.25 and 77.06 to 214.17 µmolTE/g in ABTS, DPPH and FRAP, respectively. In addition, EtOH 50% and EtOH 100% extracts showed the highest and lowest content in phenolics content and antioxidant capacity level. Finally, data obtained in the content of phenolics and antioxidant capacity levels of the present study are higher than most of data of scientific literature reported previously by other authors(AU)

El objetivo de esta investigación fue evaluar el efecto del solvente de extracción en el contenido de compuestos fenólicos (fenoles totales, flavonoides totales) y los niveles de capacidad antioxidante (DPPH, ABTS y FRAP) de un suplemento comercial de hojas de Moringa oleifera. El contenido de fenoles totales, flavonoides totales, no-flavonoides totales oscilaron de 55.98 a 226.20 mg ChlAE/g, de 17.63 a 23.46 mg CatE/g y de 38.34 a 202.73 mg/g, respectivamente, mientras que no fue detectada la presencia de taninos condensados en ninguno de los extractos. Los compuestos fenólicos noflavonoides fueron el grupo más abundante de compuestos fenólicos en todos los extractos y oscilaron de 68 a 90% del total de los fenoles totales. Los niveles de capacidad oscilaron de 22.43 a 124.93, de 101.03 a 245.25 y de 77.06 a 214.17 µmolTE/g en ABTS, DPPH y FRAP, respectivamente. Además, los extractos con EtOH 50% y EtOH 100% mostraron el contenido más alto y más bajo de fenólicos y niveles de capacidad antioxidante, respectivamente. Finalmente, los datos obtenidos en el contenido de compuestos fenólicos y los niveles de capacidad antioxidante del presente estudio son más altos que la mayoría de los datos reportados previamente en literatura por otros autores(AU)

Composición nutricional, compuestos fenólicos y capacidad antioxidante de cascarilla de garbanzo (Cicer arietinum) / Nutritional composition, phenolic compounds and antioxidant capacity of chickpea (Cicer arietinum) husk

La composición química, minerales, azúcares neutros, compuestos fenólicos y capacidad antioxidante fueron analizados en la cascarilla de garbanzo. La cascarilla de garbanzo presentó 72% de fibra dietaria, del cual el 24.4% fue celulosa. Los compuestos fenólicos y actividad antioxidante de de la cascarilla de garbanzo fueron evidentes, predominando los taninos condensados totales con 13.28 mgEC/g, donde la fracción soluble fue mayor respecto a la fracción ligada. El contenido de proteína y grasa fue de 4.5 y 0.4%. En conclusión, la cascarilla de garbanzo tiene propiedades nutricionales y funcionales que pueden ser consideradas en el diseño de nuevos productos alimenticios para mejorar la salud de los consumidores(AU)

The chemical composition, minerals, neutral sugars, phenolic compounds and antioxidant capacity were analyzed in the chickpea husk. Chickpea husk presented 72% of dietary fiber of which 24.4% was cellulose. The content of phenolic compounds and antioxidant capacity of chickpea husk was evident, predominating condensed tannins with a total content of 13.28 mgECat/g, of which soluble fraction was the higher than bound fraction. The content of protein and fat was 4.5 and 0.4 %, respectively. In conclusion, chickpea husk has nutritional and functional properties that can be considered in the design of new food products to improve the health of consumers(AU)