This paper examines the best bee pollen preservation techniques and analyzes their influence on constituent parts. Monofloral bee pollen samples underwent three distinct storage procedures (drying, pasteurization, and high-pressure pasteurization) and were evaluated after 30 and 60 days. The analysis of the dried samples revealed a significant reduction primarily in fatty acids and amino acids. High-pressure pasteurization consistently produced the best results, enabling the retention of the distinct protein, amino acid, and lipid characteristics of pollen and a minimal level of microbial contamination.

As a by-product of the locust bean gum (E410) extraction process, carob (Ceratonia siliqua L.) seed germ flour (SGF) acts as a texturing and thickening agent, essential in food, pharmaceutical, and cosmetic industries. Apigenin 68-C-di- and poly-glycosylated derivatives are present in significant quantities within the protein-rich edible matrix, SGF. Durum wheat pasta products, incorporating 5% and 10% (w/w) SGF, were evaluated for their ability to inhibit carbohydrate-hydrolyzing enzymes pertinent to type 2 diabetes, including porcine pancreatic α-amylase and α-glucosidases from jejunal brush border membranes. cancer medicine Nearly 70-80% of the SGF flavonoid content was successfully preserved in the cooked pasta using the boiling water method. In cooked pasta extracts, the addition of 5% or 10% SGF led to a considerable reduction in -amylase activity, by 53% and 74%, respectively; correspondingly, -glycosidase activity was reduced by 62% and 69%, respectively. As assessed by a simulated oral-gastric-duodenal digestion, the release of reducing sugars from starch in SGF-containing pasta was delayed relative to the full-wheat pasta. Following starch degradation, SGF flavonoids were found in the water-based fraction of the chyme, a finding which suggests a potential inhibitory action on both duodenal α-amylase and small intestinal glycosidases in living organisms. By utilizing SGF, a promising functional ingredient from an industrial by-product, cereal-based foods can be formulated with a reduced glycemic index.

The present study, a first of its kind investigation, explored the impact of daily oral consumption of a phenolic-rich extract from chestnut shells (CS) on the metabolomics of rat tissues. Using liquid chromatography coupled with Orbitrap-mass spectrometry (LC-ESI-LTQ-Orbitrap-MS) for targeted analysis of polyphenols and their metabolites, potential oxidative stress biomarkers were screened. This research indicates the extract's viability as a promising nutraceutical ingredient, emphasizing its significant antioxidant properties in the prevention and co-treatment of lifestyle-related diseases linked to oxidative stress. CS polyphenol metabolomic profiling, as highlighted by the results, provided novel insights into their absorption and subsequent enzymatic biotransformation, particularly through phase I (hydrogenation) and phase II (glucuronidation, methylation, and sulfation) pathways. The polyphenolic class distribution prioritized phenolic acids, with hydrolyzable tannins, flavanols, and lignans contributing a significant portion. The kidneys, demonstrating a distinct metabolic pathway compared to the liver, showed sulfated conjugates as the predominant metabolites. Multivariate data analysis pointed to the significant contribution of polyphenols and their microbial and phase II metabolites to the in-vivo antioxidant response in rats, endorsing the CS extract as a compelling source of anti-aging molecules suitable for nutraceuticals. Exploring the relationship between metabolomic profiling of rat tissues and in-vivo antioxidant effects following oral treatment with a phenolics-rich CS extract, this study is the first to investigate this topic.

Improving the stability of astaxanthin (AST) is a significant factor in raising its absorption rate orally. This study introduces a microfluidic strategy aimed at creating nano-encapsulation systems for astaxanthin. The Mannich reaction, facilitated by precise microfluidic techniques, enabled the creation of a highly efficient astaxanthin nano-encapsulation system (AST-ACNs-NPs) with a consistent spherical morphology, average size of 200 nm, and an encapsulation rate of 75%. Nanocarriers successfully incorporated AST, as demonstrated by the results of the DFT calculation, fluorescence spectrum, Fourier transform spectroscopy, and UV-vis absorption spectroscopy. AST-ACNs-NPs outperformed free AST in terms of stability under harsh conditions, including elevated temperatures, varying pH levels, and UV light exposure, sustaining activity with a loss rate of less than 20%. A significant reduction in hydrogen peroxide generation from reactive oxygen species, coupled with the maintenance of a healthy mitochondrial membrane potential and improved antioxidant capacity in H2O2-exposed RAW 2647 cells, is attainable via a nano-encapsulation system incorporating AST. Microfluidics technology, when applied to astaxanthin delivery, demonstrably improves the bioaccessibility of bioactive compounds, as suggested by these results, and holds significant potential in the food sector.

The jack bean (Canavalia ensiformis), rich in protein, promises to be a compelling alternative protein source. Yet, the utilization of jack beans faces a limitation due to the extended cooking process necessary to attain a pleasant softness. The cooking time is speculated to have an effect on how easily proteins and starches are digested. This study examined seven collections of Jack beans, each possessing a distinct optimal cooking time, assessing their proximate composition, microstructure, and the digestibility of their proteins and starches. Microstructure and the digestibility of proteins and starches were examined using kidney beans as a reference point. Jack bean collection proximate composition showed a protein content variation from 288% to 393%, starch content fluctuating between 31% and 41%, fiber content spanning a range of 154% to 246%, and a concanavalin A content within the 35-51 mg/g range in dry cotyledons. hepatocyte proliferation To study the microstructure and digestibility of the seven collections, a representative sample of the whole bean was chosen, consisting of particles sized between 125 and 250 micrometers. The confocal laser microscopy (CLSM) images revealed the oval form of Jack bean cells, each containing starch granules embedded within a protein matrix, a characteristic also shared with kidney bean cells. Using CLSM micrographs, the diameter of Jack bean cells was measured and found to fall between 103 and 123 micrometers. Conversely, starch granules had a diameter of 31-38 micrometers, greater than that of kidney bean starch granules. The digestibility of starch and protein within the Jack bean collections was measured via the analysis of isolated, intact cells. Whereas starch digestion followed a logistic model, protein digestion kinetics were described by a fractional conversion model. We discovered no link between optimal cooking time and the kinetic parameters of protein and starch digestion, indicating that optimal cooking time is not a good predictor of protein and starch digestibility. Additionally, we explored the influence of reduced cooking periods on protein and starch digestibility in a single Jack bean collection. The experiment's outcome highlighted that minimizing cooking time resulted in a notable decrease in starch digestibility, whereas protein digestibility remained unchanged. Legumes' protein and starch digestibility is analyzed in this study in relation to food processing.

Culinary artistry often incorporates layered ingredients to enrich sensory experiences, but the scientific literature lacks data on its influence on the pleasure and desire to consume food. This study sought to explore the application of dynamic sensory contrasts within layered food presentations, with a focus on prompting positive consumer responses and increasing appetite, employing lemon mousse as a case study. Sensory analysis quantified the perceived sourness of lemon mousses, produced by the addition of diverse amounts of citric acid. Lemon bilayer mousses, featuring a variable citric acid concentration across the layers, were developed and assessed for enhanced intraoral sensory contrast. A consumer panel determined the appeal and craving for lemon mousses (n = 66), and a subsequent sampling was further studied in a free-choice food intake scenario (n = 30). learn more In a consumer assessment of bilayer lemon mousses, those featuring a top layer of lower acidity (0.35% citric acid by weight) and a bottom layer of higher acidity (1.58% or 2.8% citric acid by weight) garnered significantly higher preference and desire ratings compared to their counterparts with uniformly distributed acid levels (monolayer) within the same concentration range. In an unrestricted consumption setting, the bilayer mousse (top layer having 0.35% and bottom layer 1.58% citric acid by weight) showed a substantial 13% increase in intake over the monolayer mousse. Investigating the impact of diverse layer configurations and ingredient compositions on sensory attributes within foods holds promise for the creation of appealing and nutritious foods for individuals experiencing undernutrition.

In nanofluids (NFs), a base fluid is homogeneously mixed with solid nanoparticles (NPs), the size of which is kept below 100 nanometers. These solid NPs are purposefully added to augment the thermophysical properties and heat transfer performance of the base fluid. Influencing the thermophysical attributes of nanofluids are their density, viscosity, thermal conductivity, and specific heat. Condensed nanomaterials, which include nanoparticles, nanotubes, nanofibers, nanowires, nanosheets, and nanorods, are constituent parts of these colloidal nanofluid solutions. The effectiveness of nanofluids (NF) is demonstrably affected by temperature variations, dimensional characteristics (shape, size), material type, nanoparticle concentration, and the thermal properties of the host fluid. The difference in thermal conductivity between metal and oxide nanoparticles is notable, with metal nanoparticles demonstrating a higher value.