Use of Pleurotus albidus mycoprotein flour to produce cookies: Evaluation of nutritional enrichment and biological activity

The demand for healthy and quality food has aroused interest in innovative ingredients, such as mycoprotein, that can enrich its chemical composition and bioactivity. The objective of this study was to prepare chocolate cookies using Pleurotus albidus mycoprotein flour to replace wheat flour. Nutritional composition, biological activity (antioxidant activity and α-glycosidase inhibition capacity) and physical properties of the cookies were evaluated. When compared to control cookie, the total replacement of wheat flour (80 g) by mycoprotein flour significantly enhanced cookies protein content (67%), total dietary fibre (336%), phenolic content (81%), antioxidant activity (159% DPPH; 73% ABTS) and capacity to inhibit α-glycosidase activity in vitro by 75%. Also, the use of P. albidus mycoprotein flour increased the hardness (112.4 N) and altered the colour parameters of the cookies, reducing the luminosity and the yellowish colour. In conclusion, use of P. albidus mycoprotein flour can aggregate nutritional and biological value in backery products.     

Cookie making behavior of wheat–barley flour blends and effects on antioxidant properties

Refined wheat flour was replaced with whole barley flour at varying levels and the blends were evaluated for their cookie making behavior. The spread factor of cookies decreased as the proportion of barley flour increased while snap force and water activity increased significantly upto 114.7 N and 0.397 in only barley flour cookies. Increasing levels of barley flour lead to a significant decrease in L^∗ and b^∗ values of cookie dough. Peak viscosity (PV) and final viscosity (FV) increased significantly as the levels of barley flour increased. A significant increase in antioxidant activity (AOA), total phenolic content (TPC), metal chelating activity (MCA), reducing power (RP) and total flavonoid content (TFC) was observed as the proportion of barley flour increased. Baking lead to a significant decrease in TPC and TFC whereas AOA, MCA and RP increased. Baking lead to a significant increase in the non-enzymatic browning index of cookies.     

Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds

Banana peel is an underused by-product that can be processed to obtain flour that is more easily stored for further uses. The extracts of banana peel flour exhibited a high total phenolic content (around 29 mg/g, as GAE) due to the occurrence of important amounts of flavonoid phenolics: highly polymerized prodelphinidins (around 3952 mg/kg), followed by decreasing lower contents of flavonol glycosides (mainly 3-rutinosides and predominantly quercetin-based structures, accounting for around 129 mg/kg), B-type procyanidin dimers and monomeric flavan-3-ols (jointly around 126 mg/kg). The high total phenolic content of extracts of banana peel flour is likely responsible for the very high antioxidant activity (μM/g, as Trolox equivalents) measured by three different methods: FRAP, around 14 μM/g; ABTS, around 242 μM/g; and ORAC, around 436 μM/g. All these results suggest the interest in going in depth of the good use of banana peel as a profitable source of bioactive phenolic compounds.     

Phytochemical composition,cellular antioxidant capacity and antiproliferative activity in mango (Mangifera indica L.) pulp and peel

Cellular antioxidant activity (CAA) and inhibition of hepato‐cellular carcinoma (HepG2) proliferation were evaluated for the first time in the pulp and peel of mango cultivars. Comparatively, peel had high flavonoids and tocopherols content and showed significant antioxidant activity. Among all the studied cultivars, the Xiao Tainong peel was predominant with highest fistein, mangiferin and alpha‐tocopherol content and significant cellular antioxidant activity value 2986 ± 380 μmol QE/100 g FW. The HepG2 cells antiproliferation was maximum in the peel of Da Tainong and pulp of Aozhou with lowest EC₅₀ values, 2.35 ± 0.65 (peel) and 185.4 ± 10.9 (pulp) mg mL^?1, in a dose‐dependent manner. Negative associations of flavonoids and tocopherol compounds with CAA and antiproliferative activity in mango confirmed synergistic, additive or antagonistic actions of phytochemicals. The current study suggests that mango peel could be used as a value added ingredient or functional food and may contribute considerably to promote consumer health.     

Grape juice obtained using steam extraction and other small‐scale extraction methods: phenolic content,antioxidant capacity and stability during storage

Grape juices made using small‐scale production techniques are widely consumed. The extraction procedures employed to produce them, however, can affect bioactive compounds and antioxidant activity in the final product. In this study, juices prepared using four extraction methods (steam, extractor, juicer and blender) were evaluated for soluble and hydrolysable polyphenol content, total anthocyanin content, antioxidant capacity, physicochemical characteristics and colour. Acceptance of steam‐extracted juices and their stability during storage were also evaluated. Steam extraction resulted in a higher soluble phenolic (1073 ± 58 mg gallic acid L^?1) and anthocyanin content (138 ± 22 mg cyanidin L^?1), as well as a higher antioxidant capacity when compared to juices prepared using other methods. Although steam‐extracted juice remained microbiologically stable during 24 months of storage, changes in phytochemical compounds and antioxidant capacity did occur. Our results indicate that steam‐extracted grape juices have high commercial potential.     

Amaranth functional cookies exert potential antithrombotic and antihypertensive activities

In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC₅₀ values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL⁻¹ protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers.     

Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues

The extracts from kinnow peel, kinnow seeds, litchi pericarp, litchi seeds, grape seeds, and banana peel were screened for total phenolic content (TPC), trolox equivalent antioxidant capacity (TEAC), 1,1 diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity, as well as reducing power. Kinnow peel extract exhibited the highest reducing power, TEAC, and DPPH free radical scavenging activity, whereas, the phenolic content of 37.4 mg GAE/g-dw was highest for grape seed extract. Banana peel extract with a low TPC showed the lowest reducing power, TEAC as well as DPPH free radical scavenging activity among the fruit residue extracts examined in the present study. Correlation analysis between the reducing power and DPPH radical scavenging ability; reducing power and ABTS radical scavenging activity; and ABTS and DPPH radical scavenging abilities showed a high degree of correlation (r² = 0.85-0.91). However, r² of 0.36, 0.66, and 0.49 between TPC and DPPH radical scavenging activity; TPC and reducing power; and TPC and ABTS radical scavenging ability, respectively, indicated that some non-phenolic compounds also contributed to the total antioxidant activity in fruit residue extracts examined in this study. To the best of our knowledge, this is the first paper presenting comprehensive data on TPC, reducing power, and antioxidant activity for the six fruit residues. This study demonstrated that kinnow peel, litchi pericarp, litchi seeds, and grape seeds, can serve as potential sources of antioxidants for use in food and pharmaceutical industry.     

A novel antioxidant source: evaluation of in vitro bioaccessibility,antioxidant activity and polyphenol profile of phenolic extract from black radish peel wastes (Raphanus sativus L. var. niger) during simulated gastrointestinal digestion

The aim of this study was to evaluate the potency of polyphenolic extract from black radish (Raphanus sativus L. var. niger) root peel waste (PEBRRP) as an antioxidant food additive. PEBRRP was found a powerful antioxidant extract, in which had 172.9 ± 11.5, 462.72 ± 3.05, and 796.51 ± 10.4 mg TE per g dw of total antioxidant capacity (TAC) by CUPRAC, DPPH, and FRAP assays, respectively. The total phenolic content (TPC) and total flavonoid content (TFC) of PEBRRP were found as 305.51 ± 5.2 mg GAE per g dw and 171.58 ± 6.2 mg CAE per g dw, respectively. The ferulic acid (28.02 ± 4.5 mg per g dw) and epicatechin (19.82 ± 3.6 mg per g dw) were identified as the main polyphenols in undigested PEBRRP. The bioaccessibility of total phenolic and total flavonoid compounds of PEBRRP was found approximately 5%, and the antioxidant capacity of bioaccessible PEBRPP fraction was determined 6% in CUPRAC, 36% in DPPH and 47% in FRAP methods.     

Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality

Being waste products of olive fruits, olive stones could be used as a healthy functional food ingredient thanks to their rich antioxidant properties, nutrients and dietary fibers. In this study, wheat flour was substituted by olive stone powder at levels of 0, 5, 10 and 15%. The rheological properties of biscuit dough and proximate composition, color values, total phenolic content, antioxidant activity, textural characteristics and sensorial properties of biscuit samples were investigated. Wheat flour replacement by olive stone powder increased antioxidant activity, fat and fiber content of biscuit samples (p < 0.05). The biscuits prepared with addition of 15% olive stone powder had 30.44 ± 0.03% DPPH radical scavenging activity, 11.22 ± 0.09% crude fiber, and 26.32 ± 0.22% fat. According to results of sensory analysis, wheat flour could be substituted up to 15% by olive stone powder to prepare biscuits without causing unacceptable product in terms of sensory properties.     

Influence of pressurised liquid extraction and solid–liquid extraction methods on the phenolic content and antioxidant activities of Irish macroalgae

The efficiencies of pressurised liquid extraction (PLE) and a traditional solid–liquid extraction (SLE) at extracting antioxidant polyphenols from Irish macroalgae Ascophyllum nodosum, Pelvetia canaliculata, Fucus spiralis and Ulva intestinalis were compared. PLE was more effective for extracting polyphenols with acetone/water (80:20); however, when food‐friendly solvents of ethanol/water (80:20) and water were employed, SLE resulted in higher phenolic content in brown macroalgal extracts. For example, the Fucus spiralis SLE water and ethanol/water extracts displayed total phenolic contents (TPCs) of 130.58 ± 2.78 and 142.81 ± 1.77 μg phloroglucinol equivalents (PGE) mg^?1 sample, respectively, compared with TPCs of 90.79 ± 1.16 and 124 ± 6.54 μg PGE mg^?1 sample for the corresponding PLE extracts. All SLE aqueous ethanolic macroalgal extracts possessed higher DPPH radical scavenging abilities (RSA) and ferric reducing antioxidant power (FRAP) than their PLE equivalents . This study indicates that the application of high extraction temperatures (50–200 °C) and pressures (500–3000 psi) used in PLE does not enhance the antioxidant activities of macroalgal extracts relative to SLE extraction. The ability to produce antioxidant food‐friendly macroalgal extracts using SLE could represent significant cost reductions on an industrial scale further enhancing the potential of macroalgal polyphenols to be used in functional food preparations.     

Pretreatment eliminates throat irritation by water yam and facilitates the development of functional cookies

Water yam (Dioscoreaalata) provides sufficient nutrients in terms of protein (10.075 ± 0.02%), fibre (3.40 ± 0.03%) and minerals (potassium and phosphorous). However, due to the presence of anti-nutritional factors such as saponins, water yam causes throat irritation. Consequently, it is less preferred among consumers, and thus, the commercial importance of yam tubers has been limited. The current investigation aims to reduce the saponin content of water yam by pretreatment of yam tubers at the optimised conditions (blanching with 0.2% potassium metabisulphite, 0.5% tartaric acid and 0.5% citric acid) that rendered a 50% reduction in the saponin content (1.65% to 0.86%). The said nutritious yam flour was utilised as a replacement of refined wheat flour (13%) in the development of functional cookies. The yam cookies showed higher mineral content (phosphorous: 116.20 ± 0.80 mg/100 g; potassium: 221.11 ± 0.98 mg/100 g). Reduced water activity and incorporation of antioxidants in yam cookies decreased the peroxide value of the same during storage attesting its higher shelf-life.     

Pleurotusostreatus and Agaricus subrufescens: investigation of chemical composition and antioxidant properties of these mushrooms cultivated with different handmade and commercial supplements

In this study, the chemical composition, total phenolic content and antioxidant activity (DPPH, ORAC and FRAP assays) of A. subrufescens and P. ostreatus, cultivated with handmade and commercials supplements, were compared. Additionally, the compounds ergosterol, saccharopine, and hexitol were identified in A. subrufescens by HPLC-MS/MS. The antioxidant compound p-coumaric acid and dihexoses was found in both mushroom species. A. subrufescens presented higher total phenolic content (73.8 ± 0.6 mg GAE 100 g⁻¹) and antioxidant activity than P. ostreatus (16.6 ± 0.5 mg GAE 100 g⁻¹). The handmade supplement based on the waste of noble grains presented statistically similar phenolic content to the mushrooms cultivated with commercial ones Spawn Mate II SE (86.1 ± 1.4 and 92.9 ± 0.3 mg GAE 100 g⁻¹, respectively). Therefore, the results support the use of handmade supplements based on agro-wastes as a viable alternative to the use of high-cost commercial ones.     

Antioxidant and anti-inflammatory activities of ethyl acetate extracts of chub mackerel (Scomber colias): a thorough seasonal evaluation

The seasonal variation of key bioactivities in ethyl acetate extracts of chub mackerel (Scomber colias), an underutilised fish species, was evaluated through a complete monthly sampling. The phenolic content had a seasonal variation, ranging from 39 ± 5 mg GAE/100 g ww (February) to 340 ± 6 mg GAE/100 g ww (October). Ferric reducing antioxidant power (FRAP) increased from 1.3 ± 0.4 μmol Fe²⁺ Eq/g ww (January) to 10.3 ± 0.1 μmol Fe²⁺ Eq/g ww (September). ABTS had no antioxidant activity between June and December, being the highest value in February, 64.3 ± 6.3 μmol Trolox Eq/100 g ww. For phenolic content and FRAP, there was a strong seasonality, which was similar to that of the lipid content. Therefore, correlations were high, being R² 0.95 for lipid vs. phenolic contents. Anti-inflammatory activity did not show large changes throughout most part of the year, remaining high in the 70–80% of COX-2 inhibition. This finding and the seasonality of the antioxidant properties warrant further research.     

Antioxidant and Anti-diabetic Properties of Caryota Urens (Kithul) Flour

Starch extracted from pith of Caryota urens L. (Family: Arecaceae) palm is known as “Kithul flour” and is claimed to have health benefits according to folklore and Ayurveda. Antioxidants are believed to possess numerous health benefits. However, as yet, health benefits of C. urens flour have not been scientifically investigated. Antioxidant properties of C. urens flour were tested using different in vitro assays namely, 2,2-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS⁺), ferric reducing antioxidant power, oxygen radical absorbance capacity and ferrous ion chelating assays. Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) were also evaluated. Anti-diabetic properties were estimated using alpha amylase and alpha glucosidase enzyme inhibition assays. Dried methanolic extracts of both boiled and raw samples were used in all assays. Results of the study showed that C. urens flour possess free radical scavenging activity(raw 0.02± 0.01 and boiled 0.04±0.01 mg trolox equivalent (TE)/ g flour), electron donating reducing power (raw 0.10±0.03 and boiled 0.36±0.11 mg TE/g flour), oxygen radical absorbance capacity (raw 2.29± 0.71 and boiled 192.3 ± 57.71 mg TE/1 g flour) and metal ion chelating capacity (raw 0.03±0.01 and boiled 0.14±0.04 mg EDTA equivalents /g flour) exhibiting its antioxidant potential. TPC (raw 1.1±0.3 and boiled 5.12 ± 1.89 mg GAE/g flour) and TFC (raw 1.65 ± 0.47 and boiled 6.69 ± 1.27 μg QE/g flour) which are said to be contributed to antioxidant activities were also found. In addition, boiled flour which is generally consumed as a food has shown higher antioxidant activity. Caryota urens flour did not contain marked anti-diabetic properties. It is evident from results that Caryota urens flour has moderate antioxidant property which may associate with its traditional health claims.     

In vitro bioaccessibility of avenanthramides in cookies made with malted oat flours

This study evaluated the effects of malting and in vitro digestion on the bioaccessibility of six avenanthramides (AVNs), soluble phenols (SPs) and antioxidant capacity (ORAC) in cookies (3B, 4B, 5B) prepared with oat flour malted for three (M3), four (M4), five (M5) days, respectively. Control cookies (CTRL) were made with non-malted oat flour (M0). Five-days malting increased the AVN content of native kernels up to 10-folds, whereas SPs and ORAC tripled their values. After the in vitro digestion, AVNs showed their bioaccessibility in the following order: 5B > 4B > 3B, with a recovery of 1703 μg AVNs per 50 g portion of 5B cookies, compared to 135 μg of CTRL. Results showed that the inclusion of 27% malted oat flour was effective to formulate functional cookies with satisfactory technological properties, high AVN content and bioaccessibility.     

Determination of formulation and processing factors affecting slowly digestible starch,protein digestibility and antioxidant capacity of extruded sorghum–maize composite flour

High‐temperature high‐pressure extrusion of sorghum–maize composite flour, of potential for healthy food manufacture, was investigated by factorial experimental design to determine the effect of level of sorghum in dry mix (15–60%); final barrel zone temperature (120–150 °C); total moisture in barrel (21.4–25.8%); total input rate (2.3–6.8 kg h^?1); and screw speed (250–450 rpm) on extrudate slowly digestible starch (SDS), phenolic content, antioxidant capacity, protein digestibility, density and expansion ratio. Extrudate SDS increased with increasing sorghum level and decreased as the barrel temperature increased. Total phenolic content and antioxidant capacity were positively associated with sorghum level. Protein digestibility was associated negatively with sorghum level and positively with barrel temperature. Extrudate density was associated positively with total moisture and negatively with barrel temperature and input rate. Sorghum in dry mix, final barrel zone temperature and total moisture in barrel were the three most significant independent variables influencing extrudate dependant variables.     

Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound-assisted extraction and their antimicrobial activity against bacterial pathogens from food

The aim of the present study was to evaluate and compare the phenolic content and antioxidant and antimicrobial properties of olive leaf extracts obtained by ultrasound-assisted extraction (UAE) and conventional extraction (CSE). UAE of olive leaf extracts yielded a higher total phenolic content (TPC) and total flavonoid content (TFC) of 14.31% and 19.50%, respectively. Higher antioxidant activities were found from the extracts prepared with UAE (for 18.5%, 12.5%, 10.9% and 17.6% higher determined by DPPH, ABTS, FRAP and CUPRAC methods, respectively). Good antibacterial inhibitory activity (as MIC and MBC) was observed against both Y. enterocolitica and S. aureus (1.40 ± 0.40 mg mL⁻¹ and 4.00 ± 1.60 mg mL⁻¹, respectively) with the extract prepared with UAE. In conclusion, olive leaf extracts prepared with UAE exhibited higher antioxidant and antimicrobial activities against common food-borne pathogens than CSE extracts and thus could be beneficial in ensuring food quality and food safety.     

Comparative study of the phenolics,antioxidant and metagenomic composition of novel soy whey-based beverages produced using three different water kefir microbiota

Water kefir microbiota was used to develop novel soy whey-based beverages that have antioxidant activity. In the present study, comparative phenolics, antioxidant and metagenomic composition of the soy whey beverages fermented using three different water kefir microbiota, named WKFS-A, WKFS-B and WKFS-C were investigated. WKFS-B beverage had the highest concentrations of isoflavone aglycones (208.73 ± 2.78 mg L⁻¹) and phenolic acids (132.33 ± 3.41 mg L⁻¹) compared with WKFS-A (193.88 ± 1.15 mg L⁻¹) and (91.73 ± 2.34 mg L⁻¹) and WKFS-C (160.63 ± 1.76 mg L⁻¹) and (97.13 ± 2.63 mg L⁻¹), respectively. The WKFS-B also showed higher DPPH and ABTS radical scavenging activity and ferric reducing antioxidant power compared with WKFS-A and WKFS-C beverages. Microbial species diversity index analysis showed that a higher concentration of isoflavone aglycones, phenolic acids and increased antioxidant activity in the WKFS-B beverage correlates with the higher relative abundance of Lactobacillus genus. This study thus revealed that Lactobacillus dominated water kefir microbiota produces soy whey beverages with high phenolic acids, isoflavone aglycones and antioxidant activity.     

Phenolic composition,antioxidant and antimicrobial activities of free and bound phenolic extracts of Moringa oleifera seed flour

Phenolic compounds, antioxidant and antibacterial activities of defatted Moringa oleifera seed flour (DMF) were investigated. The total phenolic and flavonoid contents were measured using colorimetric methods. Free phenolic acid and flavonoid profiles were analyzed by high performance liquid chromatography, while antioxidant capacities were evaluated using scavenging assays of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), ferric reducing antioxidant power and total antioxidant capacity. The results showed that extractability of phenolic compounds was significantly higher (p < 0.05) in bound phenolic extract (4173.00 ± 32.22 mg gallic acid equivalents (GAE)/100 g) than in free phenolic extract (780.00 ± 14.2 mg GAE/100 g) and it showed higher antioxidant and antimicrobial activities. The IC₅₀ value for DPPH radical scavenging activity was 0.9 ± 0.05 and 14.9 ± 0.07 mg/mL for bound phenolic and free phenolic extracts, respectively. Bound phenolic extract was more effective (minimum inhibitory concentration (MIC), 0.06–0.157%) than free phenolic extract (MIC, 0.117–0.191%) against tested bacteria. Ten phenolic compounds (gallic acid, p-coumaric acid, ferulic acid, caffeic acid, protocatechuic acid, cinnamic acid, catechin, epicatechin, vanillin and quercetin) were identified and quantified in both extracts. These natural plant phenolics from Moringa seeds could be a good source of antioxidants and antibacterials for food and pharmaceutical industries.     

Total phenolic and total flavonoid content,antioxidant activity and sensory evaluation of pseudocereal breads

The aim of the study was to investigate the effect of adding (in two different doses 15% and 30%) pseudocereal (buckwheat, amaranth and quinoa) flour on the antioxidant properties and sensory value of breads. Buckwheat flour had the highest phenolic content (7.25 ± 0.23 mg/g dw). The content of total flavonoids in flours was about 2–4 fold higher when compared to breads. The addition of buckwheat flour to wheat bread, particularly in higher dose, was more effective in enhancing antioxidant activity, as evaluated by means of FRAP and DPPH, which increased by 2.36 fold, and 3.64 fold respectively, in comparison with other pseudocereal flours (amaranth, quinoa), which caused, in higher doses, the changes of above parameters within the ranges 1.20–1.79 fold, and 0.60–1.71 fold. Analysis of sensory results of breads showed that addition of buckwheat flour to the dough might improve subjective properties of bread and increase acceptable quality attributes such as taste, colour or odour. All these observations suggest that addition of buckwheat flour into bread can improve antioxidant as well as sensory properties of bread. Bread fortified with pseudocereal flours, and especially with buckwheat flour, may be placed on the market as a functional food.