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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]

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]

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.)

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.)

American ginseng ( Panax quinquefolius L.) root health benefits include treatment of type 2 diabetes and this study evaluated the hypoglycemic effects of American red ginseng (ARG). ARG roots have increased bioactive phenolic contents, such as cinnamic acid and ferulic acid during the steaming process. The antihyperglycemic effects of methanol fraction extract of ARG, ferulic acid, and cinnamic acid were examined using a type 2 diabetic mouse model. The ARG treated group presented relatively lower blood glucose levels than the control group ( P < 0.05). In addition, the glycogen and high density lipoprotein (HDL) contents were significantly increased while levels of plasma cholesterol and low density lipoprotein (LDL) concentration were significantly decreased in the ARG treated group. The groups treated with ferulic and cinnamic acids showed similar effects as those found in the ARG treated group. Thus, it is suggested that ARG roots, ferulic acid, and cinnamic acid have hypoglycemic effects in an animal model. Practical Application: This study was conducted to elucidate the hypoglycemic effects of American red ginseng (ARG) using a type 2 diabetic mouse model. ARG showed an enhanced antioxidant capacity and higher antihyperglycemia effect. The glycogen and high density lipoprotein (HDL) contents were significantly increased while levels of plasma cholesterol and low density lipoprotein (LDL) concentration were significantly decreased in the ARG treated group. It is suggested that ARG has a potential to be used for human diabetic treatment. [ABSTRACT FROM AUTHOR]

Paprika ( Capsicum annuum L.) is widely used as a healthy vegetable having antitumor-promoting activity and reducing or preventing chronic disease. Paprika has been mostly consumed as fresh fruit, and as food colorants such as oleoresin or pigment powder. In this study, pickled paprika was produced and its quality characteristics were monitored during storage (35 °C for 42 d). Carotenoid composition, ascorbic acid, total phenolic contents, and antioxidant activities were also analyzed. Five carotenoid compounds were identified in the pickled paprika and after 42 d of storage, total carotenoid content was 2.44 ± 0.69 mg/100g fresh weight(fw) and ascorbic acid content was 50.90 ± 3.26 mg/100g dry weight (dw). 2,2′-azino-di-(3-ethylbenzthiazoline sulphonate (ABTS) radical-scavenging activity of the pickled paprika was maintained above 70% until 28 d of storage, and then decreased to 47% of the initial activity. pH increased from 2.78 ± 0.06 to 3.10 ± 0.03 at 14 d and was then maintained until 42 d. Soluble solids increased gradually and color values including L*, a*, and b* decreased during storage. Hardness also decreased from 6.17 ± 0.18 kg force to 1.90 ± 0.60 kg force during storage. The overall taste of the pickled paprika was deemed to be good until 28 d of storage. Pickled paprika showed a possibility as a new pickled product. We demonstrated that paprika could be processed as a new pickled product with extended storage. Practical Application: Pickled paprika was produced and its quality characteristics along with phytochemical contents were monitored during storage. Phytochemicals, including ascorbic acid and polyphenols in pickled paprika were considerably retained and visual color was satisfactory during storage. Texture was deemed to be satisfactory for 4 wk. Considering that our experiment was performed at a relatively high temperature and without the addition of calcium for the improvement of texture, our results are quite promising in order to produce new pickled products with extended shelf-life along with conserving nutritional and functional components and satisfying consumer needs. [ABSTRACT FROM AUTHOR]

The phytochemical composition of carotenoids, tocopherols, free sugars, organic acids, L-ascorbic acid, capsaicinoids, and flavonoids in green and red paprika (GP and RP), and paprika leaves (PL) cultivated in Korea were analyzed. The ethanolic extracts of GP, RP, and PL were obtained with 80% ethanol, and their antioxidative activities were determined by measuring their ABTS and DPPH radical scavenging activities. RP showed the highest contents of capsanthin (58.33 ± 3.91 mg/100 g dry weight) and L-ascorbic acid (1987.25 ± 19.64 mg/100 g dry weight), and main compounds of PL were lutein, chlorophyll, and γ-tocopherol (96.91 ± 14.58, 2136.71 ± 21.11, and 723.49 ± 54.10 mg/100 g dry weight, respectively). RP showed the strongest antioxidant activity (IC= 55.23 ± 6.77 μg/mL in a 2, 2′-azino-di-[3-ethylbenzthiazoline sulphonate] assay and 150.40 ± 8.07 μg/mL in a 2, 2-diphenyl-2-picrylhydrazyl assay), and the antioxidant activity of PL was higher than β-carotene but lower than RP. The results indicate that the amounts of capsanthin and L-ascorbic acid in RP correlate well with antioxidant activity. PL, which has various phytochemicals such as lutein, chlorophyll, and γ-tocopherol, might be used in nutraceuticals and pharmaceuticals for improving human health. [ABSTRACT FROM AUTHOR]