Search

This study was conducted to identify high‐risk factors and mitigation strategies for acrylamide formation in air‐fried lotus root chips by studying the impact of various cooking parameters, including temperature, time, presoaking, and pre‐seasoning treatments. The temperature and time had a surprisingly high impact on acrylamide formation. The chips prepared at high temperatures with longer cooking times contained an extremely high acrylamide content, reaching 12,786 ng/g (e.g., 170°C/19 min). A particularly concerning discovery was that the chips with extremely high acrylamide content (up to 17 times higher than the EU benchmark level for potato chips) did not appear overcooked or taste burnt. Higher cooking temperatures required shorter cooking times to properly cook lotus root chips for consumption. A high temperature with a short cooking time (170°C/13 min) greatly benefited acrylamide reduction compared to low temperature with a long cooking time (150°C/19 min). Presoaking in a 0.1% acetic acid solution and pre‐seasoning with 1% salt reduced acrylamide levels by 61% and 47%, respectively. However, presoaking in water, vinegar solution, and citric acid solution did not significantly decrease the acrylamide content in the chips. Furthermore, some seasonings significantly increased acrylamide levels (up to 7.4 times higher). For the first time, these findings underscore the high risks associated with air‐frying lotus root chips without considering these factors. This study also provides proper air‐frying parameters and pretreatment strategies for minimizing acrylamide formation in air‐fried lotus chips. [ABSTRACT FROM AUTHOR]

Agricultural products are consumed as major staple foods; these are the main factors responsible for polycyclic aromatic hydrocarbon (PAH) exposure to humans. We analyzed the concentrations of eight PAHs (PAH8) in commonly consumed 359 agricultural samples that are commonly consumed in Republic of Korea. These food samples were divided into four groups (fatty-solid, fatty-liquid, nonfatty-solid, and nonfatty-liquid) and eight different food categories (cereals, potatoes, pulse crops, seeds and nuts, vegetables, mushrooms, fruits, and regional tap water). The chronic daily intake and margin of exposure (MOE) were estimated based on daily consumption data and benzo[a]pyrene equivalents. In our total diet studies, the major contributor to the total PAH8 concentration (ΣPAH8) in agricultural samples was dried jujube (2.32 μg/kg), followed by griddled milk bread (1.25 μg/kg) and stir-fried black sesame (1.17 μg/kg). The integrated toxic equivalent concentrations based on BaP (ΣTEQbap; integrated toxic benzo[a]pyrene equivalent quantity) considering the relative toxicity, ranged from 0.12 and 1.6 μg/kg. The PAH8 risk assessment in agricultural products was expressed as the MOE value. The worst scenario (when Not Detected = Limit of Detection) showed the interpretation of the MOE result as a 'possible concern' to consume bread products (bread, rye bread, milk bread, and cornbread). The preceding experiments were carried out mainly on commercially processed foods and their raw foods. Unlike such routine testing, our total diet study-based monitoring is designed to monitor PAH8 levels in which agricultural products are analyzed after being processed as usual consumption. [ABSTRACT FROM AUTHOR]

Featured Application: This study reveals the anti-tumor action of PSEFS against bladder cancer and suggests its potential to be a promising effective nutraceutical for the treatment of bladder cancer. Peanut sprout extracts reportedly exhibit numerous beneficial effects; however, there are few investigations on the biological effects of peanut sprout extracts cultivated with fermented sawdust medium (PSEFS). Here, we examined whether PSEFS demonstrates antitumor activity against bladder cancer, in vitro and in vivo. The results showed that PSEFS prohibited the proliferation of bladder cancer T24 cells, with this effect attributed to induction of cell cycle arrest at the G1 phase through reduced expression of cyclins and cyclin-dependent kinases caused by a promotion of p21WAF1 expression. Additionally, PSEFS induced phosphorylation of p38 mitogen-activated protein kinase. Moreover, PSEFS treatment attenuated the invasive and migratory potential of T24 cells due to decreased matrix metalloproteinase-9 activity combined with downregulation of the transcriptional binding activity of SP1, activator protein -1, and nuclear factor-kappaB. Furthermore, PSEFS (20 mg/kg) attenuated the tumor-growth rate in xenograft mice bearing T24 cells, with an effect equivalent to that of cisplatin and in the absence of toxicity following weight-loss evaluation and hematobiochemical testing of PSEFS-treated mice. These results demonstrated the antitumor efficacy of PSEFS both in vitro and in vivo, thereby reporting it as a potential candidate for development of novel agents against bladder cancer. [ABSTRACT FROM AUTHOR]

Perfluorinated compounds (PFCs) are environmental pollutants, and dietary intake is a major route of human exposure to them. We aimed to see the effects of washing, soaking, and cooking (grilling, braising, frying, and steaming) on the change of PFCs in mackerel fillets and PFCs before and after each treatment were analyzed using LC‐MS/MS. Washing resulted in a decrease in the PFC content of mackerel (average 74%) comparing to control. Among the 19 PFCs detected, perfluorobutanoic acid and perfluorotridecanoic acid (PFTrDA) were found to be abundant after washing. Soaking mackerel in sake reduced its PFC content by 51%, whereas soaking in rice‐washed solution reduced by 80% comparing to control. All the four cooking methods were effective in reducing the PFC content of mackerel. The degree by which the PFC content decreased varied with the cooking method: grilling (91%), steaming (75%), frying (58%), and braising (47%) comparing to uncooked sample. In addition, when mackerel was braised with potato, PFCs decreased more in fillet than the ones without potato. PFCs in potato increased after cooking with mackerel. The excessive consumption through the mackerel was 0.1997 ng/kg bw/day and 0.7987 ng/kg bw/day, respectively. These exposure levels were well below the tolerable daily intake values of both compounds (PFOS, 150 ng/kg bw/day; PFOA, 1,500 ng/kg bw/day). The results of this study indicated that employing appropriate pretreatment and cooking methods could be an effective way to reduce the dietary exposure to PFCs in mackerel. [ABSTRACT FROM AUTHOR]

Peanut sprouts are a functional food material rich in phytochemicals, including trans‐resveratrol. This study aimed to optimize the recovery of trans‐resveratrol from peanut sprouts using a combination of peanut varieties and sawdust medium through accelerated solvent extraction (ASE) and the response surface method (RSM). We also aimed to determine the antioxidant activity of this trans‐resveratrol extract. Optimal fermentation periods of sawdust and peanut variety for cultivating peanut sprouts were determined on the basis of trans‐resveratrol content via high‐performance liquid chromatography. The extraction variables temperature, static time, and ethanol concentration were used to create a 20‐sample set fit to a second‐order polynomial equation through multiple regression analysis (R2 = 0.8787, P < 0.01). Trans‐resveratrol content (19.62 ± 2.33 µg/g) peaked in the Palgwang variety cultured in sawdust medium fermented for 45 days. Optimal conditions for ASE were determined regarding the extraction temperature (90.29 °C), static time (3.95 min), and solvent (81.54% EtOH/water), and the predicted trans‐resveratrol content under optimal conditions was 30.23 µg/g. Sawdust medium was more effective in increasing the trans‐resveratrol content than conventional hydroponics, and the optimized process of combining fermented sawdust cultivation for harvesting peanut sprouts with ASE has potential as an efficient method of obtaining mass quantities of trans‐resveratrol from peanut sprouts with improved nutritional and functional properties. Practical Application: This study showed that sawdust medium is more effective than hydroponics in increasing the trans‐resveratrol content in peanut sprouts. The recovery of trans‐resveratrol from peanut sprouts and its antioxidant activity were optimized via accelerated solvent extraction (ASE) and the response surface methodology (RSM). The optimized process of combining fermented sawdust cultivation for harvesting peanut sprouts with ASE potentially provides an efficient method to obtain mass quantities of trans‐resveratrol from peanut sprouts with improved nutritional and functional properties. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effects of dietary fiber from Chinese cabbage outer‐leaf powder, which is a main by‐product of kimchi, on the quality, texture properties, and sensory evaluation of muffins. The kimchi by‐product powder (KBP, 36.2% dietary fiber) was added at 1%–4% dietary fiber content, by replacing wheat flour (w/w basis). The physico‐chemical and sensory properties of the baked muffins were measured. The height and volume of the muffins decreased with the addition of KBP. Increasing the KBP content resulted in increased hardness and reduced chewiness. No significant difference was observed in the overall acceptance among the muffins, up to the 2% added dietary fiber group, and the positive effect of the incorporated KBP was also confirmed in the sensory evaluation. These results indicate that it is possible to produce functional muffins with increased dietary fiber content by adding KBP in place of flour. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effect of β-glucan-rich fractions (BGRFs) from Pleurotus eryngii mushroom powder on the quality, textural properties, and sensory evaluation of common wheat pasta. Pasta was prepared from semolina flour and common wheat flour by replacing common wheat flour at 2%, 4%, and 6% with BGRFs. Semolina flour showed significantly higher viscosities than common wheat flour samples. However, all viscosities, except the breakdown viscosity, were reduced with increasing percentages of BGRFs. Replacement of the common wheat flour with BGRFs resulted in a reddish brown colored pasta with a lower L* value and a higher a* value. The common wheat pastas containing up to 4% BGRFs were not significantly different from semolina pasta with regard to cooking loss. Addition of up to 2% BGRFs had no significant impact on swelling index and water absorption. The addition of BGRFs in common wheat flour had a positive effect on the quality of common wheat pasta and resulted in hardness values similar to those of semolina pasta. In a sensory evaluation, cooked pasta with 2% BGRFs had the highest overall acceptability score. In summary, the results showed that common wheat flour containing 4% BGRFs could be used to produce pasta with an improved quality and texture properties similar to semolina pasta. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to compare the ginsenosides composition of ginseng depending on cultivated region and processing method. Fresh ginseng roots collected from four major regions of Korea were processed using either air-drying or steaming, and subsequent air-drying. Five ginsenosides including Rg1, Re, Rb1, Rc and Rb2 were the major forms in fresh ginseng, whereas Rb1 and Rg1 were abundant in processed ginsengs. The contents of total ginsenoside decreased with thermal processing and also showed a regional difference between processed ginsengs, whereas fresh ginseng had a regional variation only in Rg1. Unlike another ginsenosides decreased by processing, Rb1 increased with thermal processing. Ginsengs with relatively much higher content of Rc in fresh ginseng had a significant loss by air-drying and had about five times higher content of Rg3 than that of fresh ginseng. This indicates that Rc was transformed into Rg3 during air-drying. Practical Applications Korean ginseng used as a traditional medicine because of various beneficial effects is thermally processed to improve its efficacy. Ginsenoside is an interesting bioactive compound found in ginseng. Processing methods, air-drying or steaming, and subsequent air-drying, changed ginsenosides qualitatively and quantitatively. These results suggest that processing conditions should be carefully employed to enhance or retain the pharmaceutical effects of ginseng products. [ABSTRACT FROM AUTHOR]

Beech mushrooms ( L yophyllum ulmarium) consist of two varieties: brown ( BBM) and white ( WBM). The mushrooms contain ergosterol that can be converted to vitamin D2. WBM and BBM samples were exposed to light-emitting diode ( LED; red, yellow, green, blue, white and blue plus white) and fluorescent lamp ( FL) light by turning the light source on and off for 5 and 10 min, repetitively, for 10 days. LED exposure was more effective for fruit body development than FL exposure. Also, ergosterol contents in WBM exposed to yellow, green and blue LED (171.55, 155.66 and 160.21 mg/100 g, respectively) were significantly higher than those subjected to FL (143.58 mg/100 g). Therefore, considering ergosterol contents and growth of mushrooms together, yellow LED for WBM and blue LED for BBM were selected as the optimal treatments. LED treatment could be used as a new method to cultivate beech mushrooms for industrial production. Practical Application This study was conducted to examine the effects of a LED source on the ergosterol content and growth of white and brown beech mushrooms. Our study showed that LED exposure was more effective for fruit body development than FL exposure. Also, the ergosterol contents in both WBM and BBM exposed to yellow, green and blue LED were higher than those exposed to FL after 10 days. Based on the results in this study, LED treatment could be used as a new method to cultivate beech mushrooms for industrial production as it significantly increases ergosterol content and growth rate. [ABSTRACT FROM AUTHOR]

White jelly mushroom ( T remella fuciformis, WJM) has been used for medicinal purposes due to its diverse physiological activities. This study evaluated the effect of WJM in pork patties on the quality and sensory characteristics of it. Pork patties were formulated by combining minced pork with 0, 10, 20 and 30% of WJM by weight proportion. Moisture content of patties increased with the amount of WJM added and pork patties formulated with WJM had significantly higher cooking yield than control sample. All treatments had a higher lightness (64.31-67.23) and yellowness (14.39-14.60) content than the control (61.73 and 14.20, respectively). Control sample showed lowest score (3.8) in acceptance by oiliness and this value was lower than average (4.0), whereas acceptance by oiliness in samples with WJM increased (4.9-5.8). Therefore, the oil holding capacity of WJM has a positive effect on cooking yield of patty as well as sensory affection. Practical Application The demands of products containing significant amount of fat are inevitable, especially when immediate supply of energy is desirable. Although many ready-to-eat ( MRE) meals with high calories have been developed, the low sensory quality inherent from the greasiness of high-fat products results in an under-consuming problem with MRE. In this study, WJM ( T . fuciformis) is added to pork patties to decrease the greasiness of the cooked products. Based on the results of this study, the oil holding capacity of WJM had a positive effect on cooking yield of patty as well as sensory affection. [ABSTRACT FROM AUTHOR]

White jelly mushroom ( WJM; Tremella fuciformis) has been used for medicinal purposes because of its diverse physiological activities. This study evaluated the effect of WJM on the quality and sensory characteristics of pork patties. In cooked pork patties, moisture content of patties increased with the amount of WJM added, and pork patties formulated with WJM had significantly higher cooking yield than control sample. All treatments had a higher lightness (64.31∼67.23) and yellowness (14.39∼14.60) content than the control (61.73 and 14.20, respectively), because WJM has typically whiteness and lightness values. Control sample showed lowest score (3.8) in preference by oiliness and this value was lower than average (4.0) whereas preference by oiliness in samples with WJM increased (4.9∼5.8). Therefore, the oil-holding capacity of WJM has a positive effect on cooking yield of patty as well as sensory affection. Practical Application The demands of products containing significant amounts of fat are inevitable, especially when immediate supply of energy is desirable. Although many meals ready-to-eat ( MRE) with high calories have been developed, the low sensory quality inherent from the greasiness of high-fat products results in an under-consuming problem with MRE. In this study, white jelly mushroom ( WJM; Tremella fuciformis) is added to pork patties to decrease the greasiness of the cooked products. Based on the results in this study, the oil-holding capacity of WJM had a positive effect on cooking yield of patty as well as sensory affection. [ABSTRACT FROM AUTHOR]

We aimed to identify the optimum conditions for the extraction of lutein from green tea using accelerated solvent extraction, and achieve improved analytical resolution and sensitivity between lutein and zeaxanthin using an ultra performance liquid chromatography (UPLC) system. The optimized method employed 80% ethanol as the extraction solvent, 160 °C as the temperature, 2 static cycles, and 5 min of static time. In the validation of the UPLC method, recovery was found to be in the range approximately 93.73 to 108.79%, with a correlation coefficient of 0.9974 and a relative standard deviation of <9.29% in inter- and intraday precision analyses. Finally, the lutein contents of green tea and green tea by-products were measured as 32.67 ± 0.70 and 18.18 ± 0.68 mg/100g dw, respectively. Furthermore, we verified that green tea by-products, which are discarded after producing green tea beverages, might be used as a great resource for massive lutein production. Practical Application We have demonstrated that the common problem of inadequate resolution between lutein and zeaxanthin during carotenoid analyses can be overcome by optimizing the combined techniques of accelerated solvent extraction and ultra performance liquid chromatography (UPLC). UPLC was highly effective for saving time, solvent, and labor, as well as providing better resolution. The results in this study demonstrated that green tea by-products could be used as new sources for industrial lutein production owing to their massive production during the extraction of green tea beverages. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)