Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition,antioxidant compounds and functional properties

BACKGROUND: Mango is a highly perishable seasonal fruit and large quantities are wasted during the peak season as a result of poor postharvest handling procedures. Processing surplus mango fruits into flour to be used as a functional ingredient appears to be a good preservation method to ensure its extended consumption. RESULTS: In the present study, the chemical composition, bioactive/antioxidant compounds and functional properties of green and ripe mango (Mangifera indica var. Chokanan) peel and pulp flours were evaluated. Compared to commercial wheat flour, mango flours were significantly low in moisture and protein, but were high in crude fiber, fat and ash content. Mango flour showed a balance between soluble and insoluble dietary fiber proportions, with total dietary fiber content ranging from 3.2 to 5.94 g kg^?1. Mango flours exhibited high values for bioactive/antioxidant compounds compared to wheat flour. The water absorption capacity and oil absorption capacity of mango flours ranged from 0.36 to 0.87 g kg^?1 and from 0.18 to 0.22 g kg^?1, respectively. CONCLUSION: Results of this study showed mango peel flour to be a rich source of dietary fiber with good antioxidant and functional properties, which could be a useful ingredient for new functional food formulations. Copyright © 2011 Society of Chemical Industry     

Involvement of 4-hydroxymandelic acid in the degradation of mandelic acid by Pseudomonas convexa

A microorganism capable of degrading DL-mandelic acid was isolated from sewage sediment of enrichment culture and was identified as Pseudomonas convexa. It was found to metabolize mandelic acid by a new pathway involving 4-hydroxymandelic acid, 4-hydroxybenzaldehyde, 4-hydroxybenzoic acid, and 3,4-dihydroxybenzoic acid as aromatic intermediates. All the enzymes of the pathway were demonstrated in cell-free extracts. L-Mandelate-4-hydroxylase, a soluble enzyme, requires tetrahydropteridine, nicotinamide adenine dinucleotide phosphate, reduced form, and Fe2+ for its activity. The next enzyme, L-4-hydroxymandelate oxidase (decarboxylating), a particulate enzyme, requires flavine adenine dinucleotide and Mn2+ for its activity. A nicotinamide adenine dinucleotide-dependent, as well as a nicotinamide adenine dinucleotide phosphate-dependent, benzaldehyde dehydrogenase has been resolved and partially purified.     

Determination of Mineral Composition and Heavy Metal Content of Some Nutraceutically Valued Plant Products

Minerals and heavy metal concentrations of 23 plants (arial parts, leaves, bark, stem, root, rhizome, dried berries, seeds) possessing health-promoting effects and used in indigenous medicines (as medicinal food) were determined using inductively coupled plasma atomic spectrometry. Vital essential minerals and heavy metals were present in all the samples analyzed. The majority of the plant materials were rich in some of the essential minerals like Na, K, Ca, Fe, Mg, Cu, Mn, and Zn, which are known to be beneficial for health. The plant material of Vitiveria zizinalis had highest concentration of toxic heavy metals, including arsenic (53.1 mg/100 g), chromium (6.74 mg/100 g), cobalt (10.2 mg/100 g), mercury (3.6 mg/100 g), and nickel (3.28 mg/100 g). Results of the present study provide vital data on the availability of some essential minerals, which can be useful to provide dietary information for designing value-added foods and for food biofortification. Apart from this, data on the contaminant levels of heavy metals highlights the necessity on the quality and safety concerns about their use.     

DEVELOPMENTS AND CHALLENGES IN FLAVOR PERCEPTION AND MEASUREMENT—A REVIEW

Flavor perception and measurement play important roles in the development of food products. In an increasingly commercial environment, the food industry must strive to minimize adverse consumer reactions. This article gives an extensive overview on the various methods used for flavor measurement. Principles of flavor release and perception are discussed and applications to quality assessment are demonstrated.     

Effect of enzymatic hydrolysis of proteins on growth of Bifidobacterium bifidus in milk

The effect of enzymatic hydrolysis of proteins in milk using neutrase on the growth of the probiotic strain Bifidobacterium bifidus was evaluated by estimation of microbial growth, acidity, viscosity and flavour production. A significant increase in the growth of B bifidus was observed in neutrase‐hydrolysed milk. The setting time of bifidus‐cultured milk was advanced by about 12 h at 5% degree of hydrolysis. Enzymatic hydrolysis of proteins prior to cultivation also significantly increased the viscosity of the product. An approximately 60% increase in viscosity of the product was observed in neutrase‐hydrolysed milk. Production of steam‐volatile monocarbonyls as an indication of development of flavour was also higher in neutrase‐hydrolysed milk. The concentration of steam‐volatile monocarbonyls was 2.47 µmol per 100 ml in neutrase‐hydrolysed milk but only 1.84 µmol per 100 ml in control milk at the setting point of the curd. © 2002 Society of Chemical Industry     

Technological,Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free Harvest

Defined as meat cultured in a laboratory within a bioreactor under controlled artificial conditions, in vitro meat is a relatively recent area that has opened a whole universe of possibilities and opportunities for the meat sector. With improved chemical and microbial safety and varied options, in vitro meat has been proposed as a green, healthy, environmentally friendly, and nutritionally better product that is free from animal suffering and death. Cell culture and tissue culture are the most probable technologies for the development of this futuristic muscle product. However, there are many challenges in the production of a suitable product at an industrial scale under a sustainable production system and a great body of research is required to fill the gaps in our knowledge. Many materials used in the product development are novel and untested within the food industry and demand urgent regulatory and safety assessment systems capable of managing any risks associated with the development of cultured meat. The future of this product will depend on the actions of governments and regulatory agencies. This article highlights emerging biotechnological options for the development of cultured meat and suggests ways to integrate these emerging technologies into meat research. It considers the problems and possibilities of developing cultured meat, opportunities, ethical issues as well as emerging safety and regulatory issues in this area.     

Antihypertensive activity of fish protein hydrolysates and its peptides

ABSTRACT

The rising interest to utilize nutritionally exorbitant fish proteins has instigated research activities in fish waste utilization. The development of newer technologies to utilize fish waste has fostered use of bioactive value-added products for specific health benefits. Enzymatically obtained Fish Protein Hydrolysate (FPH) is a rich source of biologically active peptides possessing anti-oxidant, anticancer, antimicrobial and anti-hypertensive activity. Isolating natural remedies to combat alarming negative consequences of synthetic drugs has been the new trend in current research promoting identification of antihypertensive peptides from FPH. In this review, we aim to culminate data available to produce antihypertensive peptides from FPH, its composition and potential to be used as a therapeutic agent. These purified peptides are known to be rich in arginine, valine and leucine. Reports reveal peptides with low molecular weight (<1 kDa) and shorter chain length (<20 amino acids) exhibited higher antihypertensive activity. As these peptides have proven Angiotensin Converting Enzyme – I inhibitory activity in vitro and in vivo, their potential to be used as antihypertensive drugs is outrageous. However, current focus on research in the field of molecular docking is necessary to have improved understanding of interaction of the peptides with the enzyme.     

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

Abstract: The direct consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and economic reasons. The increasing importance of legume and oilseed proteins in the manufacturing of various functional food products is due to their high‐protein contents. However, the greatest obstacle to utilizing these legumes and oilseeds is the presence of antinutrients; but these antinutrients can be successfully removed or inactivated by employing certain processing methods. In contrast, the potential negative impact of the antinutrients is partially balanced by the fact that they may have a health‐promoting role. Legumes and oilseeds provide well‐balanced amino acid profiles when consumed with cereals. Soybean proteins, wheat gluten, cottonseed proteins, and other plant proteins have been used for texturization. Texturized vegetable proteins can extend meat products while providing an economical, functional, and high‐protein food ingredient or can be consumed directly as a meat analog. Meat analogs are successful because of their healthy image (cholesterol free), meat‐like texture, and low cost. Mycoprotein is fungal in origin and is used as a high‐protein, low‐fat, health‐promoting food ingredient. Mycoprotein has a good taste and texture. Texturized vegetable proteins and a number of mycoprotein products are accepted as halal foods. This article summarizes information regarding the molecular, nutritional, and functional properties of alternative protein sources to meat and presents current knowledge to encourage further research to optimize the beneficial effects of alternative protein sources.     

Physico-chemical Properties of Black Pepper Starch

Unusually small-sized (2 - 2.5 μ) starch granules were isolated from black pepper (Piper nigrum) in 25 – 38% yield. The granules having an amylose content of 18% were non-ionic in nature and exhibited low solubility and low swelling power in water, but high solubility in DMSO. The amylogram peak viscosity of the starch was about 530 B. U. with a very little set back (∼ 550 B. U.) on cooling, indicating a stable linear molecule very strongly associated with amylopectin. X-ray power pattern revealed the starch granules to be of A-type.