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Milling process decreased chlorpyrifos, omethoate, cypermethrin, and deltamethrin levels in flour. Cypermethrin and deltamethrin levels showed various degrees of increases during Chinese steamed bread processing. Changes of chlorpyrifos, omethoate, cypermethrin, and deltamethrin during Chinese steamed bread making process were firstly detailed reported.

Abstract

To investigate the fractioning of chlorpyrifos, omethoate, cypermethrin, and deltamethrin during wheat milling and the fate of four pesticides during Chinese steamed bread (CSB) processing, wheat samples, which were sprayed twice with chlorpyrifos, omethoate, cypermethrin, and deltamethrin at three levels of concentrations during the grain‐filling stage, were milled, and wheat flour was processed to CSB. The residues of four pesticides in the milling products, kneaded dough, fermented dough, and CSB were determined with GC‐MS/MS. The concentrations of chlorpyrifos, omethoate, cypermethrin, and deltamethrin in bran were 1.46–1.57, 1.85–2.13, 1.27–1.86, and 1.63–2.33 times higher than those in wheat, respectively, while the residues of the four pesticides in shorts decreased approximately 27.97% to 57.02% for chlorpyrifos, 6.22% to 44.77% for cypermethrin, and 13.13% to 61.15% for deltamethrin compared with the residues in wheat (p < .05); however, omethoate levels approximately doubled in the ten‐fold treatment group in shorts compared with those in wheat (p < .05). The residues of the four pesticides in flour were significantly lower than those in wheat, ranging from 38.68% to 98.04%. Chlorpyrifos and omethoate levels showed a slight decrease during the kneading and fermentation process, and further decreases of 2.46%–29.51% for chlorpyrifos and 14.22%–71.11% for omethoate were found in CSB; however, most of the groups of cypermethrin and deltamethrin showed various degrees of increases in kneaded and fermented dough and steamed bread compared with flour. The mechanism of this increase is unknown and needs further research.

By: Lili Yu, Huijie Zhang, Xinning Niu, Li Wu, Yan Zhang, Bujun Wang Title: Fate of chlorpyrifos, omethoate, cypermethrin, and deltamethrin during wheat milling and Chinese steamed bread processing Sourced From: onlinelibrary.wiley.com/doi/10.1002/fsn3.1523?af=R Published Date: Sat, 01 May 2021 06:39:14 -0700

This work concluded that date fibers could be used to improve the functionality and properties of low‐fat ice cream to match the properties of full‐fat ice cream with more health benefits.

Abstract

The objective of this study was to improve the characteristics of low‐fat ice cream (LFIC) using date fiber powder (DFP). DFP was added to LFIC mix (3% fat, 14% milk solids nonfat, 15% sucrose, 0.3% stabilizer, and 0.1% vanilla) at a rate of 1.5%, 2.5%, and 3.5%. Control treatment with no DFP was also manufactured for comparison. The LFIC mix was analyzed for physicochemical and microbiological analyses. After manufacture, microbiological, rheological, and sensory characteristics of LFIC were evaluated during storage at −18˚C for 30 days. The addition of DFP to the LFIC mix led to increasing (p < .05) the density and weight per gallon (lb) of final product. Thus, a 3.5% of DFP led to increasing the density of LFIC from 0.6 to 1.0 g/cm3 and weight per gallon from 5.2 to 9.0 lb, while the overrun of LFIC was decreased (p < .05) from 50.0% to 24.0%. Additionally, the melting resistance of LFIC made with DFP was higher (p < .05) as compared to control. Approximately 60% of LFIC made with DFP was melted after 50 min compared to 100% in control. The total bacterial count (TBC) and yeast and molds' count slightly increased in LFIC with adding DFP. However, there was a slight decrease in these counts during storage for 30 days. Psychrotrophic and coliform bacteria were not detected in the LFIC. Organoleptically, LFIC made with DFP showed higher scores (p < .05) of body and texture, melting quality, and appearance as compared to control during the 30 days of storage. However, the flavor was slightly decreased (p < .05) as the concentration of DFP was increased. The overall scores were increased with increasing the DFP concentrations up to 15 days as compared to control, followed by a decrease at 30 days of storage.

By: Ali I. A. Mansour, Mahmoud A. Ahmed, Mohamed Salem Elfaruk, Khalid A. Alsaleem, Ahmed R. A. Hammam, Yaser M. A. El‐Derwy Title: A novel process to improve the characteristics of low‐fat ice cream using date fiber powder Sourced From: onlinelibrary.wiley.com/doi/10.1002/fsn3.2159?af=R Published Date: Sat, 01 May 2021 01:07:44 -0700

Quercetin exerted a protective effect against loperamide‐induced constipation. The possible protective mechanisms of Quercetin might involve the innate immune response via modulating the c‐kit/SCF pathway and other pathways.

Abstract

Constipation is the most common gastrointestinal complaint all over the world, and it is a risk factor of colorectal cancer. In this study, the protective of Quercetin against loperamide‐induced constipation and its potential mechanism in a rat model were investigated. Results showed that Quercetin at 25 mg/kg and 50 mg/kg could significantly (p < .05) increase the intestinal transit rate, motilin, gastrin, substance P levels, and concentration of short‐chain fatty acids (SCFAs), reduce the somatostatin levels, and improve the gastrointestinal peristalsis of rats. In addition, the expression levels of enteric nerve‐related factors, glial cell line‐derived neurotrophic factor (GDNF), transient receptor potential vanilloid 1 (TRPV1), nitric oxide synthase (NOS), c‐Kit, stem cell factor (SCF), and aquaporin 3 (AQP3) were examined by RT‐qPCR and/or Western blot analysis. The results suggest that Quercetin relieves loperamide‐induced constipation by increasing the levels of interstitial cells of Cajal markers (c‐Kit and SCF), as well as AQP3. In conclusion, the present study suggested that Quercetin exerted a protective effect against loperamide‐induced constipation, which may be associated with its role in regulation of multiple signal pathways.

By: Wenhui Liu, Aimin Zhi Title: The potential of Quercetin to protect against loperamide‐induced constipation in rats Sourced From: onlinelibrary.wiley.com/doi/10.1002/fsn3.2296?af=R Published Date: Tue, 04 May 2021 05:28:20 -0700

The present study found that mice fed a high‐fat diet showed significantly lower weight gain upon CAP administration than their control counterparts. In addition, CAP decreased the high‐fat diet‐induced increases in fat mass and increased the circulating leptin levels. In support of these in vivo observations, CAP extracts decreased triacylglycerol content and affected gene expression consistent with increased thermogenesis and decreased lipid accumulation in 3T3‐L1 preadipocytes and adipocytes.

Abstract

Obesity is a significant public health concern, and finding safe and effective means for combating this condition is needed. This study investigates the safety and efficacy of supplementation of a blend of capsaicinoids on weight gain, fat mass, and blood chemistry in a high‐fat diet (HFD) model of obesity in mice and on adipocyte differentiation and gene expression in 3T3‐L1 preadipocytes. High‐fat diet (HFD)‐fed mice were treated with a proprietary capsaicinoid concentrate (Capsimax®; OmniActive Health Technologies Ltd., India) and compared to orlistat (ORL) and normal chow‐fed mice (NC). Mice fed a high‐fat diet showed significantly lower weight gain upon Capsimax® (CAP) administration than their HFD counterparts and similar to that observed with ORL animals. In addition, CAP decreased the high‐fat diet‐induced increases in adipose tissue and epididymal fat pad mass and hypertrophy after 52 days of treatment. Both the CAP and ORL groups had increased plasma concentrations of leptin. CAP extracts decreased triacylglycerol content in 3T3‐L1 preadipocytes and decreased markers of adipogenesis including peroxisome proliferator‐activated receptor (PPAR‐ɣ) and fatty acid‐binding protein 4 (FABP4). Expression of genes involved in lipogenesis such as stearoyl‐CoA desaturase (SCD) and fatty acid synthase (FSN) was decreased by CAP in a dose‐dependent manner. Thermogenic genes and markers of brown adipose tissue including uncoupling protein 1 (UCP1) and PR domain‐containing 16 (Prdm16) were induced by CAP in the preadipocyte cells. These in vivo and in vitro data support that this proprietary capsaicinoid concentrate reduces weight gain and adiposity at least in part through decreasing lipogenesis and increasing thermogenesis.

By: Javahar Kohli Mariwala, Deshanie Rai, Muralidhara Padigaru, Abhijeet Ashok Morde, Ewa Maddox, Samar Maalouf, Kayla Smith, John P. Vanden Heuvel Title: Accumulating evidence to support the safe and efficacious use of a proprietary blend of capsaicinoids in mediating risk factors for obesity Sourced From: onlinelibrary.wiley.com/doi/10.1002/fsn3.2122?af=R Published Date: Tue, 04 May 2021 04:52:11 -0700

This study found that Mojonneir method for fat extraction has resulted in fewer errors. In contrast, the Bligh and Dyer extraction method has more experimental error, which led to decreasing the total fat, as well as was not able to detect C9:0.

Abstract

Milk fat is a complex natural fat and contains around 400 fatty acids. The objectives of this study were to extract fat from bovine milk using two different methods, including Bligh and Dyer and Mojonnier, and to determine the fatty acid content in the extracted fats using gas chromatography (GC). No differences (p > .05) were detected in the fat content and fatty acids content as a percentage of total fat (FA%TF) extracted using both methods. No differences (p > .05) were detected in some saturated fatty acids (SFAs) and unsaturated fatty acids (USFAs) extracted from both methods, such as C11:0 (undecylic acid), C16:0 (palmitic acid), C18:0 (stearic acid), C14:1 (myristoleic acid), and C16:1 (palmitoleic acid). However, the majority of SFAs were different (p < .05) in Mojonnier method as compared to Bligh and Dyer method and vice versa for USFAs. The short (6.54% vs. 5.95%) and medium (21.86% vs. 20.73%) chains FAs determined by GC were high in Mojonnier fat as compared to Bligh and Dyer fat, while the long‐chain FAs were higher in the last (66.61%) relative to Mojonnier fat (65.51%). This study found that Mojonneir method has resulted in fewer errors. In contrast, the Bligh and Dyer extraction method has more experimental error, which led to decreasing the total fat, as well as was not able to detect C9:0.

By: Asmaa H. M. Moneeb, Ahmed R. A. Hammam, Abdelfatah K. A. Ahmed, Mahmoud E. Ahmed, Khalid A. Alsaleem Title: Effect of fat extraction methods on the fatty acids composition of bovine milk using gas chromatography Sourced From: onlinelibrary.wiley.com/doi/10.1002/fsn3.2252?af=R Published Date: Tue, 04 May 2021 04:45:10 -0700

The release characteristics of a unique blend of carotenoid beadlets designed for increased bioavailability were tested using the dynamic gastrointestinal model TIM‐1. Peak bioaccessibility measurements separated over approximately 3–4 hr in the order of lutein and zeaxanthin first, followed by lycopene, and then finally alpha and beta carotene; both when tested as a beadlet blend alone and when tested as compressed tablets.

Abstract

The release characteristics of a unique blend of carotenoid beadlets designed to increase bioavailability were tested using the dynamic gastrointestinal model TIM‐1. Individual carotenoid bioaccessibility peaks were observed over approximately 3–4 hr in the order of lutein and zeaxanthin first, followed by lycopene, and then finally α‐ and β‐carotene; when tested as a beadlet blend or when the beadlets were compressed into tablets. Bioaccessibility measurements of 7%–20% were similar to those previously reported in literature and comparable between the two formulations, beadlet blend and tablet formulations. Total recovery of carotenoids from all compartments ranged from 70% to 90% for all carotenoids, except lycopene where almost 50% was unrecoverable after digestion in the TIM system.

By: Chun Hu, Dawna Salter Venzon, Katja Lange, Annet Maathuis, Susann Bellmann, Kevin Gellenbeck Title: Evaluation of the bioaccessibility of a carotenoid beadlet blend using an in vitro system mimicking the upper gastrointestinal tract Sourced From: onlinelibrary.wiley.com/doi/10.1002/fsn3.2295?af=R Published Date: Tue, 04 May 2021 04:05:23 -0700

The combination of validated HPTLC method and simple antioxidant assays provides a rapid and cost‐effective approach for fermented tea standardization.

Abstract

Miang, a Thai traditional fermented tea (Camellia sinensis var. assamica), is exploited as nutraceutical and cosmeceutical ingredients despite limited standardization studies. Thus, this research aimed to develop a simple and rapid method for miang quality control using catechin and high‐performance thin‐layer chromatography (HPTLC) validated according to the International Council for Harmonisation of Technical Requirements for Pharmaceuticals for Human Use (ICH) and the Association of Official Analytical Collaboration (AOAC). The developing solvent consisting of toluene: ethyl acetate: acetone: formic acid (6:6:6:1 v/v/v/v) showed acceptable specificity with R f value of 0.54 ± 0.02 and linearity with correlation coefficient of 0.9951. The recovery was 98.84%–103.53%, and the RSD of intra‐ and inter‐day precision was 0.70%–3.00% and 1.93%–4.94%, respectively. Miang ethyl acetate fraction is suggested to be attractive ingredient due to rich catechin (25.78 ± 0.53%), prolonged stability at 40 ◦C, and strong antioxidants determined by the assays of ABTS (IC50 = 3.32 ± 0.74 mg/ml), FRAP (89.05 ± 15.49 mg equivalent of FeSO4/g), and inhibition of lipid peroxidation (IC50 = 4.36 ± 0.67 mg/ml).

By: Phanit Thammarat, Sasithorn Sirilun, Rungsinee Phongpradist, Araya Raiwa, Hataichanok Pandith, Jutamas Jiaranaikulwanitch Title: Validated HPTLC and antioxidant activities for quality control of catechin in a fermented tea (Camellia sinensis var. assamica) Sourced From: onlinelibrary.wiley.com/doi/10.1002/fsn3.2285?af=R Published Date: Tue, 04 May 2021 01:14:53 -0700

Maize bran‐enriched flour is rich source of nutritional and bioactive components. Maize bran‐enriched flour bread has high dietary fibers than wheat flour bread. MB‐enriched flour bread explicated high score of sensorial overall acceptability.

Abstract

The core objective of current research was determined to nutritional and bioactive profile of maize bran (MB)‐enriched flour in relation to its end‐use product quality. Furthermore, rheological properties of MB‐enriched flour at different levels (5%, 10%, and 15%) were explicated through farinograph and mixograph. Moreover, bread was prepared with the addition of MB‐enriched flour and was characterized for nutritional and textural properties. Results showed that MB‐enriched flour having high water absorption and water retaining potential up to 4%–7% as compared to wheat flour (WF). Moreover, dough height gradually decreased with the addition of MB due to water‐binding ability of bran which causes a decrease in gas retention during fermentation. This resulted in bread volume decrease (4%–7%) as compared to WF. Furthermore, the moisture content and hardness increased with the addition of MB. The water activity of bread slightly increased with the addition of maize bran after 4‐day storage. Conclusively, MB‐enriched flour improved nutritional, textural, and sensorial properties of final product.

By: Muzzamal Hussain, Farhan Saeed, Bushra Niaz, Muhammad Afzaal, Ali Ikram, Shahzad Hussain, Abdellatif A. Mohamed, Mohamed S. Alamri, Faqir M. Anjum Title: Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality Sourced From: onlinelibrary.wiley.com/doi/10.1002/fsn3.2323?af=R Published Date: Tue, 04 May 2021 01:05:03 -0700