| 1. |
- Yu, Changxun, 1983-, et al.
(författare)
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Storage and Distribution of Organic Carbon and Nutrients in Acidic Soils Developed on Sulfidic Sediments : The Roles of Reactive Iron and Macropores
- 2024
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Ingår i: Environmental Science and Technology. - : American Chemical Society (ACS). - 0013-936X .- 1520-5851. ; 58:21, s. 9200-9212
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Tidskriftsartikel (refereegranskat)abstract
- In a boreal acidic sulfate-rich subsoil (pH 3–4) developing on sulfidic and organic-rich sediments over the past 70 years, extensive brownish-to-yellowish layers have formed on macropores. Our data reveal that these layers (“macropore surfaces”) are strongly enriched in 1 M HCl-extractable reactive iron (2–7% dry weight), largely bound to schwertmannite and 2-line ferrihydrite. These reactive iron phases trap large pools of labile organic matter (OM) and HCl-extractable phosphorus, possibly derived from the cultivated layer. Within soil aggregates, the OM is of a different nature from that on the macropore surfaces but similar to that in the underlying sulfidic sediments (C-horizon). This provides evidence that the sedimentary OM in the bulk subsoil has been largely preserved without significant decomposition and/or fractionation, likely due to physiochemical stabilization by the reactive iron phases that also existed abundantly within the aggregates. These findings not only highlight the important yet underappreciated roles of iron oxyhydroxysulfates in OM/nutrient storage and distribution in acidic sulfate-rich and other similar environments but also suggest that boreal acidic sulfate-rich subsoils and other similar soil systems (existing widely on coastal plains worldwide and being increasingly formed in thawing permafrost) may act as global sinks for OM and nutrients in the short run.
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| 2. |
- Dueholm, Bjørn, et al.
(författare)
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Cookability of 24 pea accessions-determining factors and potential predictors of cooking quality
- 2024
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Ingår i: Journal of the Science of Food and Agriculture. - : John Wiley & Sons. - 0022-5142 .- 1097-0010. ; 104:6, s. 3685-3696
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Tidskriftsartikel (refereegranskat)abstract
- BACKGROUND: Cooking time and cooking evenness are two critical quantities when determining the cooking quality (termed cookability) of pulses. Deciphering which factors contribute to pulse cookability is important for breeding new cultivars, and the identification of potential cookability predictors can facilitate breeding efforts. Seeds from 24 morphologically diverse pea accessions were tested to identify contributing factors and potential predictors of the observed cookability using a Mattson cooker. Size- and weight-based measures were recorded, and seed-coat hardness was obtained with a penetrometer. Content of protein, starch (amylose and amylopectin), and phytate was also determined.RESULTS: Distinct differences were found between wrinkled and non-wrinkled seeds in terms of water-absorption capacity, seed-coat hardness, and plunger-perforation speed. Potential predictive indicators of cooking time and cooking evenness were seed-coat hardness (r = 0.49 and r = 0.38), relative area gained (r = -0.59 and r = -0.8), and percentage of swelled seeds after soaking (r = -0.49 and r = -0.58), but only for non-wrinkled seeds. Surprisingly, the coefficients of variation for the profile area of both dry and swelled seeds appeared to be potential cookability predictors of all pea types (correlation coefficients around r = 0.5 and supported by principal component analysis). However, no strong correlation was observed between cookability and protein, starch, or phytate levels.CONCLUSION: Using three types of instruments together with chemical components enabled the identification of novel cookability predictors for both cooking time and cooking evenness in pea. This study unveils the diverse quantitative aspects influencing cookability in pea. Considering both cooking time and cooking evenness, as well as seed-coat hardness, underscores the multifaceted nature of pulse cookability and offers important insights for future breeding strategies to enhance pea cultivars. (c) 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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| 3. |
- Ferawati, Ferawati, et al.
(författare)
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Flours from Swedish pulses : Effects of treatment on functional properties and nutrient content
- 2019
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Ingår i: Food Science & Nutrition. - : John Wiley & Sons. - 2048-7177. ; 7:12, s. 4116-4126
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Tidskriftsartikel (refereegranskat)abstract
- Despite the high nutritional profile in pulses, pulse consumption in Sweden is still low. However, the recent increase in consumption of sustainable and locally produced food in Sweden is driving demand for a versatile, functional pulse-based ingredient that can be incorporated into different food products. This study assessed different treatments (boiling, roasting, and germination) when preparing flour from domes- tically grown pulses (yellow pea, gray pea, faba bean, and white bean). Functional properties (water and oil absorption capacity, emulsion and foaming properties, and gelation concentration) of the flours produced following different treatments and their nutrient content (total dietary fiber, total choline, and folate content) were de- termined. Depending on pulse type, all treatments increased (p < .001) water ab- sorption capacity up to threefold and gelation concentration up to twofold, whereas emulsion activity and foaming capacity decreased by 3%–33% and 5%–19%, respec- tively, compared with flour made from raw pulses. All treatments also had a signifi- cant effect (p < .001) on nutrient content. Total dietary fiber increased (p < .02) by 11%–33%, depending on treatment and pulse type. Boiling decreased (p < .001) total choline and folate content in all pulse flours, by 17%–27% and 15%–32%, respec- tively. Germination doubled folate content (p < .001) in flour from both pea types compared with flour from the raw peas. In conclusion, treated pulse flours could be useful in food applications such as coating batter, dressings, beverages, or bakery goods, to improve the content of fiber, total choline, and folate.
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| 4. |
- Ferawati, Ferawati, et al.
(författare)
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High-moisture meat analogues produced from yellow pea and faba bean protein isolates/concentrate: Effect of raw material composition and extrusion parameters on texture properties
- 2021
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Ingår i: Foods. - Switzerland : MDPI AG. - 2304-8158. ; 10:4
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Tidskriftsartikel (refereegranskat)abstract
- Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenicity. This study examined the functionality of local yellow pea and faba bean protein isolates/concentrate as meat analogue products. The most critical factors affecting the texture properties of meat analogue were also determined. Extrusion was used to produce high-moisture meat analogues (HMMAs) from yellow pea and faba bean protein isolates/concentrates and HMMAs with fibrous layered structures was successfully produced from both imported commercial and local sources. The texture properties of the HMMA produced were mainly affected by the ash, fiber and protein content and water-holding capacity of the source protein. Three extrusion process parameters (target moisture content, extrusion temperature, screw speed), also significantly affected HMMA texture. In conclusion, functional HMMA can be produced using protein isolates derived from locally grown pulses.
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| 5. |
- Ferawati, Ferawati, et al.
(författare)
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The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues : Proximate Composition, Color, and Texture Properties
- 2021
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Ingår i: Foods. - Switzerland : MDPI. - 2304-8158. ; 10:9
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Tidskriftsartikel (refereegranskat)abstract
- Despite the many benefits of pulses, their consumption is still very low in many Western countries. One approach to solving this issue is to develop attractive pulse-based foods, e.g., plant-based cheeses. This study aimed to assess the suitability of different types of pulse flour, from boiled and roasted yellow peas and faba beans, to develop plant-based cheese analogues. Different stabilizer combinations (kappa- and iota-carrageenan, kappa-carrageenan, and xanthan gum) were tested. The results showed that firm and sliceable pulse-based cheese analogues could be prepared using all types of pulse flour using a flour-to-water ratio of 1:4 with the addition of 1% (w/w) kappa-carrageenan. The hardness levels of the developed pulse-based cheese analogues were higher (1883–2903 g, p < 0.01) than the reference Gouda cheese (1636 g) but lower than the commercial vegan cheese analogue (5787 g, p < 0.01). Furthermore, the crude protein (4–6% wb) and total dietary fiber (6–8% wb) contents in the developed pulse-based cheese analogues were significantly (p < 0.01) higher than in the commercial vegan cheese analogue, whereas the fat contents were lower. In conclusion, flours from boiled and roasted yellow peas and faba beans have been shown to be suitable as raw materials for developing cheese analogues with nutritional benefits.
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| 6. |
- Hefni, Mohammed E., et al.
(författare)
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A HPLC-UV Method for the Quantification of Phenolic Acids in Cereals
- 2019
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Ingår i: Food Analytical Methods. - : Springer. - 1936-9751 .- 1936-976X. ; 12:12, s. 2802-2812
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Tidskriftsartikel (refereegranskat)abstract
- Cereals are a good source of phenolic acids, most of which are present in bound form. The aim of this study was to develop a method for quantifying total phenolic acids in cereals that includes a robust step for hydrolysis of bound forms. Different hydrolysis procedures were evaluated. Acid hydrolysis, even with subsequent use of enzymes, proved unsuitable for releasing bound phenolic acids from the cereal matrix. Base hydrolysis (3 M, 90 min) resulted in the highest extractability, with average recoveries of 88-108% for cereal phenolic acids. The phenolic acid content in cereals (two cultivars each of rye, barley, and oats, and eight cultivars of wheat) varied up to 2-fold between cereal genotypes and 1.5-fold within genotypes. The highest content was found in rye, followed by wheat, barley, and oats. Ferulic acid dominated in all cereals, amounting to 48-72% of total phenolic acid content.
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| 7. |
- Hefni, Mohammed E., et al.
(författare)
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A Simple HPLC Method with Fluorescence Detection for Choline Quantification in Foods
- 2015
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Ingår i: Food Analytical Methods. - : Springer Science and Business Media LLC. - 1936-9751 .- 1936-976X. ; 8:9, s. 2401-2408
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Tidskriftsartikel (refereegranskat)abstract
- A high-performance liquid chromatography–fluorescence detection (HPLC-FLD) method was developed and validated for choline quantification in foods. Samples were extracted by homogenizing in chloroform/methanol/water and hydrolyzing in HCl-acetonitrile. Choline was derivatized using 1-naphthyl isocyanate and quantified by HPLC-fluorescence detection. Average recovery using choline iodide as the standard (n = 6) ranged from 84 ± 6 % for whole-wheat flour to 106 ± 5 % for milk. Recovery after addition of dietary lecithin to two different food matrices faba beans and for whole-wheat flour (n = 6) was 83 ± 5 %. The precision of the analysis (coefficient of variation) ranged from 2 to 13 %. Accuracy was evaluated by analyzing dietary lecithin using HPLC-FLD, liquid chromatography–mass spectrometry, and nuclear magnetic resonance, which across the different methods agreed within 15 %. This method was applied to quantify the choline content in different food matrices, and provides a simple, inexpensive method that could be widely used.
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| 8. |
- Hefni, Mohammed E., et al.
(författare)
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Betaine, choline and folate content in different cereal genotypes
- 2018
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Ingår i: Journal of Cereal Science. - : Elsevier. - 0733-5210 .- 1095-9963. ; 80, s. 72-79
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Tidskriftsartikel (refereegranskat)abstract
- The importance of dietary methyl donors, e.g. betaine, choline and folate, is increasingly being recognised. This study examined variations in methyl donor concentrations in different cereals grown in Sweden. Fourteen cereal samples, representing different genera and cultivars, were analysed using HPLC- UV/FLD. The content of methyl donors in the cereals varied significantly due to cereal genotype. Betaine content varied most, with 28 mg/100 g DM in oats and 176 mg/100 g DM in rye. Total choline varied less, with 67 mg/100 g DM in rye and 149 mg/100 g DM in naked barley. In wheat, the lowest concentration of folate with 36 mg/100 g DM was found, and the highest of 91 mg/100 g DM in barley. Esterified choline was the major contributor to total choline content (80e95%) in the cereals. Free choline was less abundant, ranging from 3 to 27mg/100g DM. 5-CHO-H4folate was the dominant folate form in all cereals, amounting to approx. 35e50% of the sum of folates, as determined after pre-column conversion. Due to the limited number of available cultivars, no interpretation regarding effects from cultivar can be made. In conclusion, the studied cereal genotypes are good sources of methyl donors, but concentrations show considerable variation between different cereals.
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| 9. |
- Hefni, Mohammed E., et al.
(författare)
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Bread making with sourdough and intact cereal and legume grains - effect on glycaemic index and glycaemic load
- 2021
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Ingår i: International Journal of Food Sciences and Nutrition. - : Taylor & Francis Group. - 0963-7486 .- 1465-3478. ; 72:1, s. 134-142
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Tidskriftsartikel (refereegranskat)abstract
- The concept of glycaemic index (GI) has led to efforts to develop low-GI foods. Bread contributes around one-quarter of carbohydrate intake in the Swedish diet. In this study, we sought to develop low-GI bread prototypes and examined the effects of bread making on content of total dietary fibre (TDF) and resistant starch (RS). Five bread prototypes were made in a commercial bakery, using sourdough fermentation and intact cereal and legume kernels. Predicted (p-GI) andin vivoGI values were determined, and TDF and RS were quantified. The p-GI value of the five prototypes was between 56 and 68. The confirmedin vivoGI value was 65 and 67 for two of the breads. The TDF content (>= 17%) was not affected by bread making, but RS content was increased by three-fold. All breads were categorised as medium-GI, but with low glycaemic load (GL).
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| 10. |
- Hefni, Mohammed E., et al.
(författare)
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Effect of a 12-Week Dietary Intervention with Folic Acid or Folate-Enhanced Foods on Folate Status in Healthy Egyptian Women
- 2016
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Ingår i: Food and Nutrition Sciences. - : Scientific Research Publishing. - 2157-944X .- 2157-9458. ; 7, s. 1339-1351
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Tidskriftsartikel (refereegranskat)abstract
- The Egyptian government introduced wheat-flour fortification with iron and folic acid to reduce the incidence of neural tube defects, but suspended it for technical reasons. We previously developed novel legume foods with enhanced folate content. In this study, we investigated the efficacy of 12-week intervention with folate-en- hanced foods versus folic acid supplement in improving folate status in Egyptian women. A randomized, parallel intervention trial with two active groups (n = 19, n = 18) and one blinded control group (n = 20) was executed over 12 weeks. Volunteers received either germinated legume foods and orange juice (≈250 μg/d folate) or folic acid supplement (500 μg/d) or apple juice (0 μg/d folate). Folate status was assessed by erythrocyte and plasma folate and total homocysteine (tHcy) at day 0, and after 8 and 12 weeks of intervention. After 12 weeks, mean plasma folate increased by 14 (P < 0.0001) and 12 (P < 0.0001) nmoL in the folic acid and food group, respectively. Erythrocyte folate concentration increased in the folic acid group from 614 to 912 (P < 0.0001) and in the food group from 631 to 914 nmoL (P < 0.0001). After 12 weeks, 90% of subjects in the folic acid group and 70% in the food group had erythrocyte folate concentrations exceeding 906 nmol/L. tHcy concentration was decreased by 20% (P = 0.007) and 18% (P = 0.006) in the folic acid and food group, respectively, but remained unchanged in the control group during intervention. Folate-enhanced foods effectively improve folate status in women of reproductive age. These foods could be used as a complement to folic acid fortification
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