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31.
David Amelia Keran Paramasivam Suresh Kumar Subramaniyan Pushpavalli Subbaraya Uma 《International Journal of Food Science & Technology》2022,57(7):4656-4672
Resistant starch in unripe banana offers a possibility to alter the glycemic properties in convenience foods, such as pasta. In this study, pasta formulations were tried by replacing 30% semolina with varying proportions of green banana flour (GBF) and banana-modified starch (MS). The effect of substitution on physicochemical and functional properties, including in-vitro starch digestibility, antioxidant property and consumer acceptability, was evaluated. Among the composite flours, MS recorded higher swelling power and water holding capacity. The replacement of semolina with GBF resulted in higher resistant starch, 4–5 times enhanced indigestible fraction, phenols, flavonoids and antioxidant activity in pasta. Pronounced increment was also observed in potassium, calcium and magnesium content in blended pasta. Optimal cooking time was reduced with the addition of GBF, whereas it was enhanced with MS. GBF and MS in the blends, decreased the hydrolysis rate (up to 24%) and glycemic index (up to 17%) of pasta. However, the addition of MS beyond 10% negatively influenced springiness and chewiness. Microstructural studies explained the positive structural changes with the addition of GBF and MS. Sensory attributes disclosed that the addition of 25% GBF and 5% MS is a desirable proportion for pasta with a functional characteristics. 相似文献
32.
目的 考察蔓越莓中膳食纤维的结构性质和功能性质。方法 利用酶解法提取蔓越莓总膳食纤维、不溶性膳食纤维和可溶性膳食纤维, 并采用红外光谱和高效液相色谱测定其官能团结构和分子量, 采用质构仪和粘度计测定其凝胶性质和粘度, 同时对膳食纤维吸附亚硝酸根离子、交换阳离子、胆固醇、重金属和葡萄糖的能力进行研究。结果 总膳食纤维和不溶性膳食纤维的提取率较高, 分别为54.67%和38.70%, 膳食纤维具有凝胶和粘度的性质, 同时在功能上有吸附亚硝酸根离子, 交换阳离子, 吸收胆固醇, 重金属离子和葡萄糖的性能。结论 蔓越莓膳食纤维具有特殊的结构性质和很好的功能活性, 可以开发蔓越莓新功能食品。 相似文献
33.
Flavonoids are a class of phytochemical molecules abundant in many plants, fruits, vegetables, and leaves.
Flavonoids possess a series of significant biological activities, including anticancer, antioxidant, antiviral, and antiinflammatory properties. They become an important source of dietary supplements and natural health products.
Though many studies confirmed the safety of flavonoids, the potential toxicity of flavonoids is still a remarkable field
of research to be explored. The enthusiasm for flavonoids expressed by the public has sometimes overlooked their
toxicity and also consumed the flavonoids exceeding the body requirements. The current review focused on the
potential toxicity of flavonoids to make the public consume flavonoids with caution. This review summarizes the
current toxicity which has been reported in vivo and in vitro experiments. The toxicity involves carcinogenicity and
mutation, liver and kidney toxicity, and the influence on the thyroid and reproductive function and intestinal flora
disorders. The mechanism of toxicity is fully complicated, and current evidence indicates that natural flavonoid
glycosides act on different targets with different doses in vivo and in vitro experiments. Though most kinds of
flavonoids are considered safe, flavonoids proposed as food supplements need to be assessed their tolerable upper
intake level as there have been reports of toxic flavonoids. 相似文献
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36.
Carine Viana Gabriela M. Zemolin Larissa S. Müller Thaís R. Dal Molin Helena Seiffert Leandro M. de Carvalho 《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2016,33(1):1-9
Methyl-xanthines and adrenergic stimulants, such as caffeine and synephrine, are commonly added to food supplements due to their stimulating and thermogenic effects. In addition, the abusive consumption of food supplements with ergogenic and aesthetic purposes has been observed worldwide. This work describes the study of caffeine, p-synephrine, hordenine, octopamine, tyramine, ephedrine and salicin as stimulants in dietary supplements marketed in Brazil for weight loss and physical fitness claims. A total of 94 different products were acquired from 30 Brazilian websites. Thus, the sampling of marketed supplements was performed in virtual commerce (e-commerce) with claims of weight loss, appetite reduction, fat burning and metabolism acceleration. The developed analytical method involved the separation of the stimulants by HPLC with diode array detection (HPLC-DAD) by using a gradient elution of flow rate (0.7–2.5 ml min?1) and mobile phase composition (0.1% H3PO4/methanol). The validated method was applied to the study of 46 dietary supplements. Caffeine, p-synephrine and ephedrine were found to be present as stimulants in 52% of the studied samples marketed as encapsulated or bulk forms. Caffeine was found to be present in concentrations that represent doses from 25.0 to 1476.7 mg day–1. Synephrine was found in concentrations that represent doses from 59.1 to 127.0 mg day–1. Ephedrine was found to be associated with caffeine in one formulation at a concentration representing a 26.1 mg day–1 dosage. 相似文献
37.
Sharon L. Fulton Michelle C. McKinley Ian S. Young Chris R. Cardwell 《Critical reviews in food science and nutrition》2016,56(5):802-816
Increasing fruit and vegetable (FV) consumption is associated with reduced risk of major diseases. However, it is unclear if health benefits are related to increased micronutrient intake or to improvements in overall diet profile.This review aimed to assess if increasing FV consumption had an impact on diet profile. In the systematic review, 12 studies revealed increases in micronutrient intakes, whilst the meta-analysis confirmed macronutrient findings from the systematic review showing no significant difference between the intervention and control groups in energy (kcals) in seven studies (mean difference = 1 kcals [95% CI = ?115, 117]; p = 0.98), significant decreases in total fat (% energy) in five studies (Mean difference = ?4% [95% CI = ?5, ?3]; p = < 0.00001) and significant increases in fiber in six studies (Mean difference = 5.36 g [95% CI = 4, 7]; p = < 0.00001) and total carbohydrate (% energy) in four studies (Mean = 4% [95% CI= 2, 5]; p = < 0.00001).In conclusion, results indicate that increased FV consumption increases micronutrient, carbohydrate and fiber intakes and possibly reduces fat intake, with no overall effect on energy intake. Therefore health benefits may act through an improvement in overall diet profile alongside increased micronutrient intakes. 相似文献
38.
Yen-Chun Huang Yun-Lian Lin Ya-Tze Lin Chia-Fen Tsai Hwei-Fang Cheng 《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2016,33(11):1637-1642
In a maca-containing herbal supplement claimed to remedy erectile dysfunction, a new sildenafil analogue was found using adulterant screening with TLC, GC-MS and LC-MS/MS. This compound was isolated by column chromatography and HPLC, and identified by extensive 1D- and 2D-NMR and mass spectral analyses. The structure of this new compound was established as 5-[2-ethoxy-5-(piperazine-1-carbonyl) phenyl]-1-methyl-3-propyl-1,6-dihydro-pyrazolo[4,3-d]pyrimidin-7-one, and was named desethylcarbodenafil. 相似文献
39.
Anastasia Ktenioudaki Valérie Chaurin Sofia F. Reis Eimear Gallagher 《International Journal of Food Science & Technology》2012,47(8):1765-1771
Brewer’s spent grain (BSG) was evaluated for its potential as a functional baking ingredient. Scanning electron microscopy (SEM) was used to examine the microstructure of BSG and wheat flours. Baked snacks (breadsticks) were prepared using 15%, 25% and 35% BSG and evaluated for their baking quality and fibre and protein content (over a period of 3 months). The addition of BSG altered the baking characteristics of the breadsticks by affecting their structure and texture. The snacks appeared to lack in cellular structure and crispiness. However, they had quite a stable shelf‐life, as changes in texture, moisture and aw progressed at a low rate. Addition of 25% and 35% BSG significantly increased the protein content of the snacks, and addition of 15% BSG more than doubled the content of dietary fibre in the samples. 相似文献
40.
A simple capillary electrophoretic method was developed for the determination of glucosamine using in-capillary derivatisation. Glucosamine in commercial products was extracted with purified water. The CE separation was achieved on an uncoated fused-silica capillary using a 20 mM borate buffer (pH 9.2) containing 5 mM o-phthalaldehyde (OPA) and 5 mM 3-mercaptopropionic acid (MPA) at 25 kV, followed by UV detection at 340 nm. The detector response was linear (r2 > 0.999) in the concentration range 10–1000 μg/mL. The limit of detection (LOD) was 1.3 mg/g. Spiked glucosamine recoveries at 50 and 100 mg/g level were 95.1% and 104.3%, respectively. The method was applied to 16 commercial products. The concentrations of glucosamine were 109–705 mg/g, and the ratios of detected glucosamine content to the labelled value were 88.8–124%. No significant bias was observed (r2 = 0.989, p < 0.01), between results obtained by the proposed CE method and an official colorimetric method (Japanese Health Food & Nutrition Food Association). 相似文献