scholarly journals Valuable Nutrients from Ulva rigida: Modulation by Seasonal and Cultivation Factors

2021 ◽  
Vol 11 (13) ◽  
pp. 6137
Author(s):  
Ana S. Queirós ◽  
Ana R. Circuncisão ◽  
Eduarda Pereira ◽  
Mónica Válega ◽  
Maria H. Abreu ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Nutritional Value ◽  
Stocking Density ◽  
Ulva Rigida ◽  
Cultivation Conditions ◽  
Food Ingredient ◽  
Total Dietary Fiber ◽  
Green Macroalgae ◽  
Four Seasons ◽  
Open Land

Ulva macroalgae species are recognized to be an underexploited source of key nutrients, including proteins, fibers and minerals. The present work evaluated the nutritional value protein, ash, mineral composition, fat, fatty acid profile and dietary fiber of the green macroalgae Ulva rigida produced in an open land-based integrated multi-trophic aquaculture (IMTA) system, over four seasons. Overall, protein and fat content of the farmed algae ranged between 7.6 and 25.8% DW and between 0.2 and 1.3% DW, respectively, reaching the highest levels during autumn/winter seasons. In turn, total dietary fiber and ashes showed a contrary seasonal tendency, reaching maximum levels in spring (40.9–58.3% DW and 25.5–38.8% DW, respectively). Notably, the latter were particularly characterized by their richness in potassium, magnesium and iron, and a sodium/potassium ratio bellow 1.7. Variable cultivation conditions of stocking density (Sd) and flow rate (Fr) were also tested, allowing to confirm that manipulation of cultivation conditions in an IMTA system may help to improve the nutritional value of this macroalga and to boost its market value through its use as a functional food ingredient.

scholarly journals STUDY OF BIOLOGY AND NUTRITIONAL VALUE OF ULVA RIGIDA C. AG. AS A PROMISING TARGET SPECIES FOR MARINE AQUACULTURE

Fisheries ◽  
2020 ◽  
Vol 2020 (4) ◽  
pp. 94-100
Author(s):  
Olga Bityutskaya ◽  
Lyubov Bulli ◽  
Liudmila Donchenko
Keyword(s):  
Nutritional Value ◽  
Vegetative Reproduction ◽  
Carbohydrate Component ◽  
Target Species ◽  
Ulva Rigida ◽  
High Concentration ◽  
Food Ingredient ◽  
Marine Aquaculture ◽  
Biological Features ◽  
Promising Target

The haplodiplobion life cycle with sporic meiosis and isomorphic alternation of generations, the ability for vegetative reproduction, the rapid growth of thallus, a large amount of produced cells, and high specific production make Ulva rigida C. Ag. attractive for marine aquaculture. The paper is devoted to study biological features of Ulva growth and nutritional value under artificial conditions. It is shown how environmental factors affect the germination and formation of new plants. Preliminary data on nutritional value allow us to consider Ulva to low-calorie foods with a rich carbohydrate component. The mineral composition and a high concentration of iodine indicate the feasible usage of Ulva as a functional food ingredient.

scholarly journals Validation of Cocoa Shell as a Novel Antioxidant Dietary Fiber Food Ingredient: Nutritional Value, Functional Properties, and Safety

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 773-773
Author(s):  
Miguel Rebollo-Hernanz ◽  
Silvia Cañas ◽  
Yolanda Aguilera ◽  
Vanesa Benitez ◽  
Andrea Gila-Díaz ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Potential Candidate ◽  
Oral Toxicity ◽  
Food Ingredient ◽  
Sustainable Food ◽  
Cocoa Shell

Abstract Objectives To study the nutritional value of cocoa shell, analyzing the chemical composition and functional properties as antioxidant, hypoglycemic and hypocholesterolemic effects, as well as validate the safety of cocoa shell as a sustainable food ingredient. Methods Proximate composition was determined following the AOAC methods. Soluble and insoluble fractions of dietary fiber (DF) were determined using enzymatic-gravimetric and chemical methods. The phenolic profile was analyzed by UPLC-MS/MS and antioxidant properties were tested using ABTS. Furthermore, physicochemical, hypoglycemic, and hypocholesterolemic properties were assessed in vitro. Acute and subchronic oral toxicity experiments were performed following OECD Guidelines 452 and 408 (5 male and 5 female C57BL/6 mice per group, vehicle/cocoa shell) to assess the food safety of cocoa shell flours. Results Cocoa shell was composed of carbohydrates (62%), proteins (16%), and fat (2%). DF represents 59%, being the insoluble dietary fiber (IDF) the main fraction (82%). IDF fraction was constituted by lignin (58%) and polysaccharides (42%); cellulose was inferred as the main polysaccharide of IDF, followed by hemicelluloses (arabinans and galactans). High content of phenolic compounds (33.7 mg/g) was shown, being a significant phenolic fraction (51%) bound to DF, which confers cocoa shell its antioxidant potential (73.1 mg Trolox eq/g). The main phenolics were protocatechuic acid, (−)-epicatechin, and (+)-catechin. Cocoa shell exhibited adequate water and oil holding properties to be included in food matrices. During in vitro digestion, starch hydrolysis and dialyzed glucose diminished (34 and 13%, respectively) due to α-amylase inhibition (18%) and glucose adsorption (31%). Cocoa shell also inhibited cholesterol and bile salts absorption (72 and 70%, respectively). The intake of acute (2000 mg/kg) and subcronical (1000 mg/kg) doses of the ingredient did not cause significant lesions in selected isolated vital organs (liver, spleen, and kidney) nor changes in histological parameters, ensuring the safety of this sustainable food ingredient. Conclusions Results validate the use of cocoa shell as an antioxidant dietary fiber ingredient, being a safe potential candidate to be incorporated in the development of foods for specific health uses. Funding Sources Ministry of Science and Innovation.

scholarly journals White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5908
Author(s):  
Ivana Lončarević ◽  
Biljana Pajin ◽  
Jovana Petrović ◽  
Ivana Nikolić ◽  
Nikola Maravić ◽  
...  
Keyword(s):  
Physical Properties ◽  
Dietary Fiber ◽  
Resistant Starch ◽  
Nutritional Composition ◽  
Fiber Content ◽  
Sensory Characteristics ◽  
Food Ingredient ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Confectionery Products

Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.

scholarly journals Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Jéssyca Santos Silva ◽  
Clarissa Damiani ◽  
Edson Pablo Silva ◽  
Cristiane Rodrigues Gomes Ruffi ◽  
Eduardo Ramirez Asquieri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Nutritional Value ◽  
Physical Analysis ◽  
Healthy Foods ◽  
Total Carotenoids ◽  
Total Dietary Fiber ◽  
Sensory Acceptance ◽  
Nutritional Components ◽  
Annona Crassiflora

Due to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Thus, there is a necessity to develop food bars enriched with dietary fiber and palatable nutritional components. The aim of this study was to evaluate the shelf life of food bars, prepared with different proportions of marolo pulp flour (20, 30, 40, and 50% replacement of oatmeal) for six-month storage, through nutritional and physical analysis, as well as sensory acceptance. The total dietary fiber content showed an average of 7.1 g·100 g−1. There was a significant increase in antioxidant activity, vitamin C, and total carotenoids content according to increasing concentration of marolo pulp flour in the food bars. In sensory evaluation, the food bar with addition of 50% marolo pulp flour showed higher averages for all evaluated attributes and was the favorite by the evaluators.

scholarly journals Nutritional characterization and technological functional properties of marolo pulp flour

2020 ◽  
Vol 9 (4) ◽  
pp. e51942826
Author(s):  
Jéssyca Santos Silva ◽  
Clarissa Damiani ◽  
Thays Lorrayne Lavrinha e Silva ◽  
Edson Pablo da Silva ◽  
Mariana Crivelari da Cunha ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Beta Carotene ◽  
Food Products ◽  
Insoluble Fraction ◽  
Food Ingredient ◽  
Total Carotenoids ◽  
Total Dietary Fiber

The flour from the pulp of marolo (Annona crassiflora Mart.) is an important source of fiber, however, its use as a food ingredient requires investigation as to its functionality. Thus, this work aimed to evaluate the physical, chemical, nutritional and technological functional properties of the flour obtained from the pulp of marolo, thus verifying its potential application in food products. The analyzes performed on the flour were proximal composition, mineral composition, vitamin C content, total carotenoids, beta-carotene, antioxidant activity and technological functional properties. The flour presented considerable amounts of fibers, especially the insoluble fraction, being 25.47 g.100g-1, 8.57 g.100g-1 for soluble dietary fiber and 34.04 g.100g-1 for total dietary fiber. . The levels of vitamin C and total carotenoids, observed in the flour of the pulp of marolo, were 173.77 mg.100g-1, 0.56 mg.100g-1 and 0.08 mg.100g-1, respectively. The minerals that showed the highest concentration in the pulp flour were phosphorus (1768.53 mg.kg-1) and calcium (1512.73 mg.kg-1). The antioxidant activity was more effective when performed in aqueous extraction. The flour has shown to have important technological functional properties, such as solubility in water and the ability to form emulsion. Therefore, marolo pulp flour has the potential to be commercialized and used in food products in order to improve and enrich its nutritional and technological qualities.

Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 61-70
Author(s):  
Oliya Fazullina ◽  
Stanislav Smirnov
Keyword(s):  
Dietary Fiber ◽  
Nutritional Value ◽  
Raw Materials ◽  
Health Indicators ◽  
Dietary Treatment ◽  
Raw Material ◽  
Whole Wheat ◽  
Healthy Nutrition ◽  
Physiologically Active Substances ◽  
Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

scholarly journals Kumquat (Fortunella margarita): A Good Alternative for the Ingestion of Nutrients and Bioactive Compounds

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 105
Author(s):  
Clarice Silva e Souza ◽  
Pamella Cristine Anunciação ◽  
Ceres Mattos Della Lucia ◽  
Rosana Gonçalves Rodrigues das Dôres ◽  
Regina Célia Rodrigues de Miranda Milagres ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Inductively Coupled Plasma ◽  
Soluble Solids ◽  
Emission Spectrometry ◽  
Total Phenolic ◽  
High Concentration ◽  
Fruit Peel ◽  
Total Dietary Fiber

Citrus fruit is preferred in the choice of consumers. Kumquat (F. margarita) is an unconventional citrus of increasing consumer interest because of its exotic flavor, and its functional potential that offers health benefits to consumers. It is a fruit traditionally consumed by whole fruit (peel and pulp), giving this fruit a distinctive flavor. For this reason, this study analyzed the physical, chemical, and nutritional characteristics of kumquat (peel and pulp). The physicochemical analysis was performed according to the Adolfo Lutz Institute. Analysis of moisture, ashes, macronutrients, and total dietary fiber was carried out according to AOAC. Minerals were analyzed by inductively coupled plasma optical emission spectrometry. Vitamins C and E, carotenoids and flavonoids were analyzed by HPLC. Phenolic compounds (Folin-Ciocalteu) and antioxidant capacity (DPPH) were determined by spectrophotometry. The kumquat had low pH, soluble solids content and low caloric value. It was a source of dietary fiber, minerals (K, Ca, P, Mg) and carotenoids; the most expressive was α-carotene (661.81 μg 100 g−1). The ascorbic acid concentration was 2326.24 μg 100 g−1. α-tocopherol (569.00 μg 100 g−1) was the most expressive component of vitamin E. There was a presence of apigenin and eriodictyol. The fruit (peel and pulp) has a high concentration of total phenolic compounds (98.55 ± 1.93 mg GAE 100 g−1) and good antioxidant capacity (62%) was found. Kumquat is a good source of fiber and vitamin A, and due to its antioxidant capacity and the presence of other essential and beneficial nutrients for a diet, consumption of kumquat can be suggested to complement the diet. This fruit is a viable food alternative, and its consumption should be encouraged, contributing a source of income, sovereignty, and food security.

scholarly journals The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics

2021 ◽  
Vol 13 (9) ◽  
pp. 5317
Author(s):  
Sonja Simić ◽  
Jovana Petrović ◽  
Dušan Rakić ◽  
Biljana Pajin ◽  
Ivana Lončarević ◽  
...  
Keyword(s):  
Particle Size ◽  
Sugar Beet ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Sugar Beet Pulp ◽  
Sensory Characteristics ◽  
Total Dietary Fiber ◽  
Beet Pulp

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

scholarly journals Dietary Fiber and Its Source Are Associated with Cardiovascular Risk Factors in Korean Adults

Nutrients ◽  
2021 ◽  
Vol 13 (1) ◽  
pp. 160
Author(s):  
SuJin Song ◽  
YoonJu Song
Keyword(s):  
Risk Factors ◽  
Metabolic Syndrome ◽  
Cardiovascular Risk ◽  
Cardiovascular Risk Factors ◽  
Dietary Fiber ◽  
Abdominal Obesity ◽  
Dietary Quality ◽  
Fruit Consumption ◽  
Total Dietary Fiber ◽  
Korean Adults

We examined the associations of dietary fiber and its source with cardiovascular risk factors in Korean adults. This cross-sectional study involved 16,792 adults from the 2013–2018 Korea National Health and Nutrition Examination Survey data. Dietary data were obtained using a 24 h recall method and used to evaluate intakes of total dietary fiber and its source and fruit consumption. Cardiovascular risk factors included obesity, abdominal obesity, metabolic syndrome, hypercholesterolemia, hypertension, and type 2 diabetes. Multiple logistic regression was used to examine the associations of dietary fiber and its source with cardiovascular risk factors by sex. Total fiber and fruit fiber intake in men were inversely associated with metabolic syndrome (Q5 vs. Q1: odds ratios (OR) = 0.69, 95% confidence intervals (CI) = 0.53–0.92 for total fiber; Q4 vs. Q1: OR = 0.76, 95% CI = 0.61–0.93 for fruit fiber). Among women, a higher intake of fruit fiber was related to a reduced prevalence of obesity (Q4 vs. Q1: OR = 0.85, p trend = 0.029) and abdominal obesity (Q4 vs. Q1: OR = 0.82, p trend = 0.026). Total fruit and whole fruit consumption was inversely associated with obesity, abdominal obesity, and metabolic syndrome in men and hypertension in women. The amount and sources of fiber are associated with metabolic diseases in Korean adults and should be considered in the context of overall dietary quality.

scholarly journals High-Fiber Diet during Pregnancy Characterized by More Fruit and Vegetable Consumption

Nutrients ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 35
Author(s):  
Rachelle A. Pretorius ◽  
Debra J. Palmer
Keyword(s):  
Dietary Fiber ◽  
Vegetable Consumption ◽  
Late Pregnancy ◽  
Further Education ◽  
Fruit And Vegetable Consumption ◽  
Fiber Intake ◽  
Fruit And Vegetable ◽  
Total Dietary Fiber ◽  
Potential Health ◽  
High Fiber

Higher dietary fiber intakes during pregnancy may have the potential health benefits of increasing gut microbiome diversity, lowering the risk of glucose intolerance and pre-eclampsia, achieving appropriate gestational weight gain, and preventing constipation. In this observational cohort study, we have assessed the dietary fiber intakes of 804 women in late pregnancy, using a semi-quantitative food frequency questionnaire (SQ-FFQ). Overall, the median (interquartile range) dietary fiber intake was 24.1 (19.0–29.7) grams per day (g/day). Only 237/804 (29.5%) women met the recommended Adequate Intake (AI) of dietary fiber during pregnancy of 28 g/day. Women consuming the highest quartile of fiber intakes (34.8 (IQR 32.1–39.5) g/day) consumed more fruit, especially apples and bananas, than women consuming the lowest quartile of fiber intakes (15.9 (IQR 14.4–17.5) g/day). These women in the highest fiber-intake quartile were older (p < 0.01), more had completed further education after secondary school (p = 0.04), and they also consumed more vegetables (67 g/day) compared to the women in the lowest fiber consumption quartile (17 g vegetables/day). Bread intakes of 39–42 g/day were consistent in quantities consumed across all four fiber-intake quartiles. Our findings suggest that antenatal education advice targeting increased fruit and vegetable consumption before and during pregnancy may be a simple strategy to achieve increased total dietary fiber intakes to reach recommended quantities.

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