| 1. |
- Andersson, Annica, et al.
(författare)
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Lignin is the main determinant of total dietary fiber differences between date fruit (Phoenix dactylifera L.) varieties
- 2020
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Ingår i: NFS Journal. - : Elsevier BV. - 2352-3646. ; 21, s. 16-21
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Tidskriftsartikel (refereegranskat)abstract
- Date fruits (Phoenix dactylifera) of ten varieties, collected in the United Arab Emirates, were studied to determine their dietary fiber content and composition. Fourier transform infrared (FTIR) spectroscopy indicated that the dietary fiber components in all the date fruit varieties was similar. The major dietary fiber components, including cellulose, hemicellulosic components, lignin, and pectin, were analyzed by the Uppsala method. The total dietary fiber content in the date fruits analyzed (5.2%–8.3%) is comparable to commonly consumed dried fruits and is correlated with the content of lignin. The lignin was the main determinant of the total dietary fiber content in dates and its content was higher in semi-hard and hard fruit varieties.
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| 2. |
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| 3. |
- Gorreja, Frida
(författare)
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Gene expression changes as predictors of the immune-modulatory effects of probiotics: Towards a better understanding of strain-disease specific interactions
- 2019
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Ingår i: NFS Journal. - : Elsevier BV. - 2352-3646. ; 14-15, s. 1-5
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Forskningsöversikt (refereegranskat)abstract
- Probiotic bacteria in clinical use grant a health benefit to humans when administered in adequate amount, frequency, and period. The majority of research into probiotics focuses on the usage of probiotics in the prevention and/or treatment of digestive diseases or other diseases related to an aberrant microbiota or inflamed mucosa. Hence, translational research often excludes the underlying multifaceted mechanisms of action of these supplements. This mini-review endeavours to summarize the mechanisms of action related to changes in gene expression, with a focus on studies published from 2015 to 2018. Alteration of gene expression has been described in the justification of the use of probiotics for certain diseases such as irritable bowel disease. The review centers on in vivo studies considering inflammation-related genes and pathways in gastrointestinal tissue and blood, and in vitro studies mainly from human intestinal epithelial cells but also immune cells. Probiotics are prospectively anti-inflammatory therapies in diseases with an impaired gut mucosa. Translational research will aim to target changes in genes expression that are strain- and disease-specific.
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| 4. |
- Phetsang, Hatairad, et al.
(författare)
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Determination of 2-MIB and rancid-related volatile lipid oxidation products in hybrid catfish (Clarias macrocephalus × Clarias gariepinus) with an automated HS-SPME-GC–MS-QTOF-arrow technique
- 2024
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Ingår i: NFS Journal. - 2352-3646. ; 36
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Tidskriftsartikel (refereegranskat)abstract
- A headspace solid–phase microextraction (HS-SPME) method coupled with gas chromatography/mass spectrometry with quadrupole time-of-flight (GC/MS-QTOF) was developed for analysis of volatile off-odor compounds, i.e., earthy/musty (2-methylisoborneol, 2-MIB) and rancid (aldehydes and alcohols), from farmed hybrid catfish (Clarias macrocephalus × Clarias gariepinus). The most efficient extraction of targeted volatiles was provided by 50 min at 70 °C with a CWR-PDMS fiber and 3 g of fish diluted to 5 mL with 1.5 g NaCl (30 % saturated NaCl). The maximum time-delay before extraction was 8 h to avoid spoilage and lipid oxidation during analysis. The final method showed good linearity, intraday repeatability of 5–9 %, interday reproducibility of 5–12 % and recoveries of 94–112 %. The implementation part proved that the developed method gave accurate quantitative results for oxidation-derived volatiles, several with high correlation to thiobarbituric acid reactive substances (TBARS). Altogether, our study provided an effective SPME-GC–MS method for the extraction and analysis of important off-odor compounds in catfish mince.
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| 5. |
- Priyashantha, Hasitha
(författare)
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Effects of fermenting with Lacticaseibacillus rhamnosus GG on quality attributes and storage stability of buffalo milk yogurt incorporated with bael (Aegle marmelos) fruit pulp
- 2023
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Ingår i: NFS Journal. - 2352-3646. ; 31, s. 102-109
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Tidskriftsartikel (refereegranskat)abstract
- BackgroundProducing functional food by adding fruits or fruit pulps have attracted great attention. Simultaneously, buffalo milk is gaining an increasing demand as an alternative to cow milk. Thus, value addition and diversification of buffalo milk products have gained much commercial and research interest. Hence, we aimed to investigate the potentials of developing and characterizing probiotic enriched buffalo milk yogurts with bael fruit pulp using exopolysaccharides producing probiotic Lacticaseibacillus rhamnosus GG (LGG).MethodsFour types of buffalo milk yogurts were tested, e.g. fermenting with the yogurt starter culture only (e.g., control) and fermenting with the combination of yogurt starter culture and LGG with varying levels (w/v) of bael fruit pulp incorporations, i.e., 0%, 5% and 10%. Variation in pH, syneresis, hardness, probiotic viability and sensory attributes during 21 days of storage in 4 °C were assessed for all treatments.ResultsFermenting with LGG had a positive effect on post-acidification and syneresis rate compared to the control yogurt. Bael incorporation did not affect the post-acidification, but significantly decreased the level of syneresis at the end of storage. All probiotic formulations maintained LGG counts of >107 CFU/mL and the highest counts were observed in 5% (w/v) bael incorporated yogurt.ConclusionsResults confirmed the possibility of using buffalo milk yogurt as an ideal matrix to deliver LGG with promising probiotic capacity. The use of 5% bael incorporation provides an optimal combination for synbiotic product development.
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| 6. |
- Rousta, Neda, et al.
(författare)
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Production of fungal biomass from oat flour for the use as a nutritious food source
- 2022
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Ingår i: NFS Journal. - : Elsevier BV. - 2352-3646. ; 29, s. 8-15
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Tidskriftsartikel (refereegranskat)abstract
- Fermentation can be a powerful tool for developing new sustainable foods with increased nutritional value and fermented microbial biomass derived from filamentous fungi is a promising example. This study investigates the nutritional profile of edible Aspergillus oryzae biomass produced under submerged fermentation (SmF) using oat flour as a substrate. The fermentation occurred in a 1m3 airlift bioreactor during 48 h at 35 °C and the nutritional profile of the produced fungal biomass in terms of amino acids, fatty acids, minerals (Fe, Zn, Cu, Mn), vitamins (E, D2), and dietary fiber was compared to oat flour as well as pure fungal biomass grown on semi-synthetic medium. The total amount of amino acids increased from 11% per dry weight (dw) in oat flour to 23.5% dw in oat fungal biomass with an improved relative ratio of essential amino acids (0.37 to 0.42). An increase in dietary fibers, minerals (Fe, Zn, Cu), vitamin E, as well as vitamin D2 were also obtained in the oat fungal biomass compared to oat flour. Moreover, the short chain omega-3 α-linolenic acid (ALA) and omega-6 linoleic acid (LA) values increased from 0.6 to 8.4 and 21.7 to 68.4 (mg/g dry weight sample), respectively, in oat fungal biomass. The results indicate that fungal biomass grown on oat flour could have a potential application in the food industry as a nutritious source for a wide variety of products.
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