Search

This study investigated the impact of drying parameters on the quality of fingerroot (Boesenbergia rotunda) extract, focusing on phenolic compounds, flavonoids, and antioxidant activity. A Box–Behngen design was employed to evaluate the effects of maltodextrin concentration, inlet temperature, and outlet temperature on the extract's properties. The highest total phenolic content (18.96 µg of GAE/mg extract) and total flavonoid content (33.52 µg of GE/mg extract) were achieved using 20% maltodextrin, a 160 °C inlet temperature, and an 80 °C outlet temperature. Antioxidant activity, measured by DPPH and FRAP assays, was also influenced by drying parameters. Stepwise regression analysis revealed that maltodextrin concentration significantly affected all responses, while the inlet temperature had no significant effect. The outlet temperature significantly influenced FRAP activity. The developed mathematical models accurately predicted experimental values, validating the effectiveness of the RSM and Deep-Learning Machine. Optimal drying conditions for maximizing phenolic compounds were determined to be 20% maltodextrin, a 150 °C inlet temperature, and a 70 °C outlet temperature, resulting in TPC 15.33 µg of GAE/mg extract, TF 28.75 µg of GE/mg extract, IC50 value of 3.99 µg/mL, FRAP value at 4.44 µmoL Fe2+/mg extract of phenolic content, and 18.96 µg of the GAE/mg extract. Similar conditions were found to be optimal for maximizing flavonoid content. These findings provide valuable insights for optimizing the drying process of fingerroot extract to preserve its bioactive compounds and enhance its potential applications. [ABSTRACT FROM AUTHOR]

In this study, we extracted proteins from four edible insect species (Acheta domesticus, Gryllus bimaculatus, Holotrichea sp., and Gryllotalpa orientalis), then evaluated their chemical and functional properties and used the extracts to prepare seasoned rice noodles. The four insect species contained 67–69% moisture, 13–18% protein, 6–10% fat, and 4–5% ash. The insect protein concentrate (IPC) contained 73–77% protein, and had high water solubility and emulsion stability (80–88%), moderate emulsion ability (56–65%), but low water- and oil-holding capacity (19% and 8–9%, respectively). The distinctive amino acid components in the IPC were glutamic acid and aspartic acid. In order to improve the nutritional and textural qualities of seasoned rice noodles, the IPC was added at rates of 0, 2, 4, 6, 8, and 10% by weight of rice flour. The results showed that the cooking weight was not significantly different from plain rice noodles; however, the 8% IPC fortified rice noodles had the highest tensile strength, whereas the lightness, yellowness, and redness decreased with an increase in insect protein content. This study demonstrates success in using 2–8% of IPC in rice noodles as a stabilizing or thickening agent. [ABSTRACT FROM AUTHOR]

Purple yam (Dioscorea alata) is one of the important staple foods of many tropical countries because of its rich carbohydrate and anthocyanin contents. The purpose of this study was to establish the composition and functional properties of purple yam flour. The results have indicated that the moisture, ash, crude fiber, protein, lipid, carbohydrate, and amylose contents were 9.52, 3.02, 2.23, 8.74, 0.01, 76.52, and 25.85%, respectively. The water and oil absorption capacity, swelling power, emulsion stability, and foaming stability of purple yam flour were greater than wheat flours (cake, all purpose, and bread flours). The peak viscosity of purple yam flour was higher than wheat flours. In contrast, the setback of purple yam flour was lower. The gelatinization temperature and enthalpy of the purple yam flour were 80.91°C and 10.43 J/g, respectively. The antioxidant activity and total phenolic content of purple yam flour were evaluated using the DPPH assay and the Folin-Ciocalteu method. It was found that purple yam flour showed a total phenolic content of 220 mg gallic acid/100 g flour. In addition, purple yam flour displayed an antioxidant activity determined by the DPPH assay at a value of 640 mg/100 g flour, compared with vitamin C. The amount of anthocyanin content of purple yam flour was 16 mg cyanidin-3- glycoside/100 g flour. The purple yam flour was used as a substitute for wheat flour (0, 20, 40, 60, 80, and 100%) and the other ingredients were kept constant for all formulae. The increase in purple yam flour resulted in a decrease in the loaf volume, specific volume, and softness. From sensory evaluation, adding not more than 40% of purple yam flour showed liking scores in all attributes (appearance, color, odor, taste, texture, and overall) which were similar to the control. [ABSTRACT FROM AUTHOR]

Background: Yanang (Tiliacora triandra) has been known as vegetable and herbal in northeast Thailand and Lao People's Democratic Republic. Extracts from Yanang leaves contain high amounts of polyphenol constituents possessing antioxidant activity., Materials and Methods: This work investigated bioactive compounds of Yanang extracts prepared by infusion with water, ethanol and acetone. Furthermore, this paper reports the design of the experimental method for optimization of Yanang encapsulation using three independent variables: the ratio of core material (Yanang), to wall material (gum Arabic), gum Arabic concentration and inlet temperature of spray drying on bioactive compounds stability. The stability of bioactive compounds was evaluated using phenolic compounds, total antioxidant, carotenoids and chlorophyll., Results: The study of the bioactivity of Yanang extracts found that extraction with water was the appropriate application. The study of Yanang encapsulation demonstrated that gum Arabic, as coating agents, protected bioactive compounds of Yanang. Optimized condition for the encapsulation was at the ratio of core to wall {1:4}, in gum Arabic concentration 10% (w/v), and inlet temperature at 160▯C. The results show that the bioactive compounds were mainly affected by the ratio of core to wall material. Besides, moisture content and particle size of encapsulation depend on inlet temperature of spray drying, and gum Arabic concentration, respectively. This optimization reveals that the encapsulation process did not lose the bioactive compounds., Conclusion: Yanang extract with water was the main phenolic compound and showed high antioxidant activities. This study demonstrates the potentials of using spray drying process and optimization for the encapsulation of herbal products.