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Djulis (Chenopodium formosanum Koidz.) is an endemic cereal plant to Taiwan that has been cultivated by Taiwanese aborigines for hundreds of years. Djulis Djulis is a well-known ruby cereal because it contains betanin and exhibits strong antioxidant activity. This review summarizes comprehensive information regarding proximate composition, phytochemical compounds, biological activities, and recent industrial applications. Djulis is rich in phytochemical compounds including flavonoids, phenolics, and betanin. Further assessment of cell and animal studies showed that djulis leaf, whole grain, hull, and seed extracts exhibited antioxidant, anti-aging, anti-diabetic, anticancer, anti-adipogenesis, hepatoprotective, anti-inflammatory, and gastric protective properties. Products incorporating djulis were also included in this review. This review provides new insights into the application of djulis in the development of new products.

This study aims to develop a novel and rapid method which uses enzymatic spectrophotometric assay and high-performance liquid chromatography (HPLC) for differentiating adulterated milk from pure fresh milk. Furthermore, this study will use the lactulose and Maillard-derived compounds as indicators to distinguish reconstituted milk from fresh milk. In bottle-sterilized milk, lactulose concentration decreased with the increasing addition of reconstituted skim milk. In addition, the content of lactulose in raw, low-temperature long-time (LTLT), and high-temperature short-time (HTST) skim milk samples increased with the proportion of reconstituted milk. Furosine, which had a retention time (RT) of 4.686 min in standard solution, had the RTs of 4.908, 4.926, 4.940, and 4.973 min in raw, LTLT, HTST, and bottle-sterilized milk samples, respectively. The RT peak increased along with the content of reconstituted milk in raw, LTLT, and HTST milk samples but decreased in bottle-sterilized milk. In conclusion, this work represents an important step toward detecting adulterated milk and tightening food safety regulations.

Djulis (Chenopodium formosanum), a native plant of Taiwan, is esteemed for its rich nutritional profile, encompassing high levels of dietary fiber, proteins, essential amino acids, and microelements. This study delved into the influence of soaking and germinating conditions on the synthesis of γ-aminobutyric acid (GABA), total phenolic content (TPC), antioxidant activity, and enzymatic activity in djulis. Enrichment culture tests were conducted to ascertain optimal soaking conditions. Results revealed that soaking djulis seeds for 4 h at 25 °C before germination notably augmented GABA production. Furthermore, djulis seeds subjected to soaking and germination at 30 °C for 48 h exhibited heightened GABA and anthocyanin contents. Conversely, germination at 25 °C for 48 h demonstrated superior TPC and 2,2-diphenylpicrylhydrazyl (DPPH) free radical scavenging activity. Optimal concentrations of glutamic acid, monosodium glutamate, pyridoxal-5′-phosphate (vitamin B6), Ca2+, and pH were found to enhance glutamine acid decarboxylase activity, consequently elevating GABA content. In summary, fine-tuning soaking and germinating conditions presents a promising avenue for augmenting GABA production in djulis, thereby bolstering its nutritional and functional utility. Future investigations aimed at elucidating the molecular mechanisms underlying enzymatic activity modulation during soaking and germination could yield valuable insights into optimizing GABA production.

For the formation of mung bean paste, heat treatment is required where different process conditions will affect the degree of the denatures. The protein on the exterior surface of the cotyledon cells encapsulates the starch particles, thereby triggering the disintegration and relation of pectin present in the intercellular spaces between the mung bean cotyledon cells, namely the resultant to form mung bean paste. The optimum processing conditions of mung bean paste were investigated by response surface methodology using three levels (such as soaking time, cooking temperature, and time) of response surface analysis. Complete information on the physical properties and microstructure with color changes during the cooking of mung beans was established to observe the changes in the color of mung beans after cooking. The results showed that a high yield (65%) mung bean paste with minimally damaged starch (1.5%) was obtained by soaking at 30 °C for 2 h and cooking at 110 °C for 40–50 min. To the best of our knowledge, no study has investigated the formation mechanism and physicochemical properties of mung bean paste. Various physicochemical changes in mung beans were analyzed to reveal the production of mung bean paste under optimal conditions, which will help factories precisely control the production quality of mung bean paste-based foods.

ABSTRACTThe fortification of buckwheat (Fagopyrum esculentum Moench) with rheological characteristics, nutritional properties, and formation of contaminants in wheat flour-based flaky rolls was studied. Higher content of buckwheat flour increased the antioxidant capacity, and phenolic, protein, fiber, rutin, and quercetin contents, leading to the development of a nutritionally improved product. The contents of the process contaminants, for example, the acrylamide, hydroxymethylfurfural (HMF), and furfural ranged from 147.25–262.19 μg/kg, 19.17–73.56 mg/kg, and 1.34–4.55 mg/kg, respectively, when buckwheat was added in the range of 0–30%. Parallelly, the production levels of methylglyoxal (MGO) and glyoxal (GO) were 4.09–23.55 and 0.69–2.05 mg/kg in the buckwheat substitution range of 0–30%. Shortly, even though incorporating 10% buckwheat flour had the best sensory scores, 20% was the most suitable substitution rate in terms of controlling the contaminants produced during processing while enhancing the nutritional properties of flaky rolls.

There are various functional foods available for people with diabetes mellitus (DM) to help regulate their blood glucose levels. These include meal replacements and nutritional supplements. This study looked at the physicochemical properties and antioxidant activity of djulis extruded products (DEP), and also investigated their potential to help with diabetic cardiomyopathy (DCM). The results showed that the DEP developed had high antioxidant activity and high nutritional value, making them very beneficial for promoting health. The study also found that the developed DEP could help regulate blood glucose levels in an animal model of DCM, with the effectiveness of the treatment being dependent on the dosage. Furthermore, DEP was found to be effective in preventing oxidative stress (OS) and cardiac damage caused by DM, thereby helping to prevent the further development of DCM. This study suggests that DEP may be a useful functional food for controlling DM and could be of interest as a dietary intervention for people with diabetes.

d-limonene nanoemulsion (NE) previously showed satisfactory potential for storage stability and might be a safety carrier for transdermal drug delivery systems (TDDSs). Curcumin has been widely studied for health promotion, food safety, and functions. This study evaluated the application of d-limonene NE carrier for curcumin embedding and the transdermal absorption effect. Results revealed that the droplet size of curcumin NE affected the cumulative concentration of transdermal absorption following the descending order of hydrophilic-lipophilic balance (HLB) 11 > 8 > 5 > 3 > microemulsion (p

This study investigated the optimal soaking and cooking conditions for adzuki bean paste formation, using response surface methodology (RSM) in a three-variable, three-level [soaking time (0, 6, and 12 h), cooking-temperature (100, 110.5, and 121 °C), and time (30, 45, and 60 min)] design approach to improve production process and quality. This study revealed the microstructures of cotyledons, where the pectin substances of the middle lamella disappeared during the cooking process. Moreover, the proteins were thermally denatured and formed granules with starch, which were ground and separated before forming adzuki bean paste granules. In addition, soaking was accompanied by cooking processes that increased the yield of adzuki bean paste while cell wall rupture decreased; thereby, adzuki bean paste quality improved. Regarding the optimum process conditions for adzuki bean paste, this study showed that soaking for 5–6 h and cooking at a temperature of 110.5 °C combined with cooking for 45 min yielded the best adzuki bean paste products in an optimum process.

Abstract Penghu cactus (Opuntia dillenii [Ker.] Haw) is a cactus plant that commonly grows in Penghu Island, Taiwan, Republic of China (ROC). However, still lack of scientific study on the Opuntia dillenii [Ker.] Haw extract on skin-whitening-associated tyrosinase activity and melanin production. The activities of its extract in melanogenesis were investigated in this article. In this experiment, we used an extract from the Penghu cactus (Opuntia dillenii [Ker.] Haw) to study its tyrosinase inhibition, anti-melanin generation, UV-protection effects and wound healing capacity in B16-F10 melanocytes. Without reducing cell growth greatly or causing cell death, 20 g/L cactus extract effectively inhibited the melanin production of B16-F10 cells, and melanogenesis was induced by 3-isobutyl-1-methylxanthine. The cactus extract could also promote cell proliferation. Cactus extract treatment decreased the mRNA expression of insulin-like growth factor 1 (IGF-1) and vascular endothelial growth factor (VEGF) and increased that of transforming growth factor β (TGF-β). Thus, it could reduce cell melanin production and promote cell growth but by also reducing IGF-1 and VEGF mRNA expression, may reduce wound scarring and prevent tumor proliferation and swelling. Increasing TGF-β mRNA expression can help increase collagen to remove wrinkles and help in wound healing. Skin patch test results agreed with in vitro results with B16-F10 melanoma cells. The cactus extract significantly inhibited tyrosinase activity and reduced melanin production, showing a whitening effect on skin tests. Cactus may be a good natural candidate for inhibiting melanin production and promoting cell proliferation.

Many studies have confirmed the effectiveness of herbal medicines or complex formulations in clinical therapy for metabolic diseases. This study investigated the effects of a HeShouWu decoction and its complex formula on blood lipids and antioxidant activity in hamsters with a high-cholesterol intake-induced hyperlipidemia model. The biological efficacy of HeShouWu and its complex formula were assessed by measuring body weight (BW), and fecal metabolites, conducting a blood biochemical analysis, and examining liver sections. Triglycerides (TG), total cholesterol (TC) contents, and antioxidant activities in the liver and kidneys were measured. The results showed no inhibited growth after 10 weeks of treatment. However, significant decreases in blood and liver lipids (TC and TG) were detected in all treatment groups (p

Marine collagen can be extracted from marine by-products such as skin, scale, bone, and swim bladder which cause enormous waste problems worldwide (20–80%). In recent years studies of collagen extraction methods have developed from conventional methods (acid extraction and pepsin extraction method) to a novel method (ultrasound-assisted extraction method) to increase the quality and quantity of collagen. In this review paper, the methods of collagen extraction and analysis are compared to understand the effect on its physicochemical properties. Marine collagen can be used in the food, cosmetic and medical industries. The results show that marine collagen extracted using conventional methods assisted with ultrasonication results in a higher yield percentage and better quality compared to the extraction process without ultrasonication.

This study aims to investigate the physicochemical composition, textural parameters, and chemical constituent of flaky rolls incorporated with different proportions of black rice flour. According to farinographic characteristics, the addition of black rice flour could reduce the stability and increase the dough development time and water absorption (%). While for the extensographic properties, addition of black rice flour resulted in significantly different maximum resistance to extension (BU) and extensibility (cm) vs. the control. With the addition of black rice flour in flaky rolls, the crude protein, total dietary fiber (TDF), soluble dietary fiber (SDF), and insoluble dietary fiber (IDF) were significantly improved. Glucose released was much lower with 10 and 20% black rice than the control and 5% black rice because of the higher black rice inclusion. With increasing black rice incorporation, total anthocyanin content, and antioxidant capacity was also improved. The content of asparagine, acrylamide, hydroxymethylfurfural (HMF), furfural, methylglyoxal, and glyoxal in flaky rolls was also increased. The proper content of black rice flour (5%) could significantly enhance the stability of the dough properties; control the final volume, texture, and appearance; and retain good protein and fiber composition, antioxidant capacity, and overall acceptance of the flaky roll.

Rice protein is a suitable alternative protein source for dairy protein in infant formulas on account of its unique nutrition and hypoallergenicity. Rice protein was isolated through enzymatic hydrolysis (Alcalase, papain, bromelain, Flavourzyme®) in combination with high-pressure processing (HPP) (400 MPa for 15 min at 25 °C) to enhance its functional properties and broaden its food processing applications. The effect of the HPP-treated rice protein hydrolysate on dexamethasone (DEX)-induced atrophy in C2C12 myotubes was also studied. The length of myotubes was observed under a light microscope, and periodic acid Schiff staining. The results showed that even though enzymatic hydrolysis and HPP treatment affected the color of the resulting rice protein, the protein content (3120.31 ± 42.15), branched chain amino acid (BCAA) content (15.12 ± 1.03), peptide content (31.25 ± 0.55), and amino acid composition of the rice protein were significantly increased. Moreover, the combined enzymatic and HPP treatment effectively overcame the problem of limited solubility and water-holding capacity. Rice protein produced through enzymatic and HPP treatment exhibited a higher free radical scavenging activity and oxygen radical absorbance capacity. It also alleviated DEX-induced muscle atrophy in C2C12 myotubes as indicated by the increase in myotube length. In short, the enzymatic and HPP treatment of rice protein not only overcame limitations, but also produced rice protein with high functionality in terms of antioxidant and therapeutic effects on muscle atrophy. The rice protein hydrolysate produced through enzymatic hydrolysis and HPP treatment showed the potential for use as an ingredient for functional foods in the nutraceutical industry.

The “blue shark”, Prionace glauca (class: Chondrichthyes), is a pelagic shark species commonly found in tropical and temperate oceans. This shark is mainly sold in Asian countries as food and as traditional Chinese medicine. According to the Red List of the International Union for the Conservation of Nature, P. glauca is classified as low-risk to near endangered. P. glauca cartilage contains collagen type II, which makes it suitable as a bioactive ingredient in cosmeceutical products. This study evaluated the effects of a gel containing various concentrations (0.125–5%) of lyophilized hydrolyzed P. glauca cartilage on the human inner wrist skin compared to a placebo (base). A skin properties evaluation test was conducted before and after applying various concentrations (0.125–5%) of the P. glauca cartilage gel for 10 and 20 min on the inner wrists of participants using a skin analyzer that determined the moisture level, oil level, texture level, complexion level, and the 3D level. Adding lyophilized hydrolyzed shark cartilage (LHSC) significantly improved the moisture, texture, and complexion of the skin while controlling oil and providing a wrinkle-smoothing effect. The result indicated that LHSC formulations were prepared at different concentrations, and they had significantly enhanced effects on skin hydration and elasticity (texture) and the smoothing of wrinkles (3D level). The LHSC also effectively controlled oil secretion and the complexion.

Chlorophyll is the primary source of color in widespread green plants. It has been investigated in mung bean seed coats and cotyledons. This study aimed to examine chromatic changes in mung beans during heat processing. It observed pigment variation within the cotyledons and seed coats of mung beans. Following thermal treatment from 0 to 50 min, the color of mung bean products changed, primarily from a decrease in chlorophyll content in the seed coat (from 6.57 to 1.28 mg/100 g, with significant differences. p < 0.05), accompanied by the formation of tawny pheophytin. However, the b value of mung bean seed coat showed an increasing trend with significant differences (yellowness, 21.55 increasing to 34.85, p < 0.05). Interestingly, the total flavonoid content in the seed coat tended to increase with thermal time (2.93 to 18.74 µg/mg) with statistical differences (p < 0.05). The condensation reaction of flavonoids with other polyphenolic compounds formed dark-brown polymers, resulting in a significant decrease in brightness (L value) of the cooking solution with thermal processing time (p < 0.05). Thus, the chlorophyll extraction and purification of the mung bean seed coat confirmed the morphological change of chlorophyll combined with the Maillard reaction, resulting in the color change after thermal treatment. It showed that a significant reason for the discoloration of mung beans was pheophytin from chlorophyll in the processing process.

The aim of this study was to evaluate the characteristics and eating quality of salted noodles that are incorporated with different formulations of flour. Up to 20% of wheat flour was substituted by composite flours of highly resistant starches, including heat moisture treatment corn starch (HMT-CS), high-amylose corn starch (Hylon VII), and green banana flour (GBF). The physical properties of dough, in conjunction with the eating quality and estimated glycemic index (EGI) of cooked salted noodles, were investigated in this study. The results concluded that the incorporation of GBF, HMT, and Hylon VII not only affected the water absorption and mixing tolerance of the dough, but also the maximum resistance to extension and extensibility in terms of the extensographic properties. Meanwhile, GBF, HMT, and Hylon VII incorporation significantly increased the resistant starch content and decreased the fat content of the noodle samples. The textural profile analyses of cooked salted noodles indicated that hardness, gumminess, chewiness, and shearing force increased; nevertheless, springiness declined with the increase in the proportion of flours from 10 to 20%. The sensory evaluation detected that wheat flour composited with 10% GBF and HMT flours could produce acceptable quality noodles as compared with normal typical control noodles. In the meantime, salted noodles incorporated with GBF, HMT-CS, and Hylon VII flour decreased the estimated glycemic index (EGI) dramatically. The result of this study concluded that incorporation of various sources of resistant starch flour could develop a low-GI noodle with good acceptability that may contribute to gastrointestinal health.

Oyster shell waste has led to many problems, including displeasing odors, pollution of the seaside, and harm to the environment. Using calcined oyster shells as a natural preservative might solve the problem of oyster shell waste. We studied the use of calcined oyster shell powder (COSP) as a natural preservative for improving shrimp shelf-life over 12 days under refrigerated conditions. As compared with the control, COSP treatment effectively retarded pH change, reduced the formation of total volatile basic nitrogen, and inhibited bacterial growth during refrigerated storage. In addition, shrimp muscle lipid oxidation measured by peroxide value (PV) and thiobarbituric acid (TBA) was decreased during storage. The quality was preserved up to 12 days with 2.0–4.0% COSP treatment as compared with only 6 days for un-treated shrimp. The development of preservatives for aquatic products is expected to delay growth of and spoilage by microorganisms in the refrigerated state, thus providing more barrier protection for aquatic food safety.

Palmyra palm syrup, produced from Borassus flabellifer flowers’ sap, is rich in nutrients and minerals and has unique flavors. This study evaluated the in vitro antioxidant activity, physicochemical characteristics, and Maillard reaction products of palmyra palm syrup prepared by thermal and ultrafiltration processes. Palmyra palm syrup prepared by a thermal process had smaller L*, b* values, and larger a* values than that prepared by an ultrafiltration process. Palmyra palm syrup contained 10 vitamins, the most abundant being vitamin E. Overall, 38 volatile compounds were found and classified into six groups in the order of alcohols > acids > ketones > sulfurs > pyrazines > phenols and aldehyde. Volatile compounds depended on concentration, temperature, and ultrafiltration process. Protein content decreased because of participation in the Maillard reaction and increased 5-hydroxymethylfurfural (HMF) and total phenolic content. The HMF content was very low (0.02–14.95 mg/100 g). The radical scavenging activity of 2,2-diphenyl-1-1 picrylhydrazyl and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) in palmyra palm syrup with thermal process was higher than with ultrafiltration. This study established that ultrafiltration pretreatment of palmyra palm syrup generated a good appearance and reduced the HMF content, however, it negatively affected the volatile compounds and physicochemical characteristics.

Wheat noodles incorporated with isomaltodextrin were assessed in relation to physicochemical properties (color), microstructure features, biochemical composition (fiber profile), cooking properties, textural attributes, and sensory evaluations during different storage temperatures (25, 4, −20 °C) and periods (0, 3, 6, 9, 12, 15, 18, 21, 24 months). Meanwhile, an accelerated study was also carried out at 40 °C storage conditions for 12 months to evaluate the fiber profile changes. Under different conditions, the overall quality of both raw and cooked noodle samples depended slightly on both the type and amount of added fiber isomaltodextrin, resistant starch (RS), insoluble high-molecular-weight dietary fiber (IHMWDF), and soluble high-molecular-weight dietary fiber (SHMWDF). However, this significantly changed for the fiber profile under 40 °C of storage for 12 months. Cooking quality, fiber profile, and color parameter did not differ by storage at −20 °C after 24 months than at 0 months, and noodles only slightly differed in texture and sensory characteristics. On sensory analysis, noodle samples were acceptable by panelists, with an acceptability score >5. In short, storage temperature is one of the most important factors in preserving food stability and retail properties. Isomaltodextrin noodles samples should be stored at low temperature to preserve the product functionality.

Djulis (Chenopodium formosanum Koidz.) is a species of cereal grain native to Taiwan. It is rich in dietary fibre and antioxidants and therefore reputed to relieve constipation, suppress inflammation, and lower blood glucose. The aim of this study was to investigate the composition and physicochemical properties of dietary fibre from djulis hull. Meanwhile, determination of the in vivo antidiabetic effect on patients with type 2 diabetes mellitus (T2DM) after consuming the djulis hull powder. Djulis hull contained dietary fibre 75.21 ± 0.17% dry weight, and insoluble dietary fibre (IDF) reached 71.54 ± 0.27% dry weight. The IDF postponed the adsorption of glucose and reduced the activity of α-amylase. Postprandial blood glucose levels in patients with T2DM showed three different tendencies. First, the area under the glucose curve was significantly lower after ingesting 10 or 5 g djulis hull powder, which then postponed the adsorption of glucose, but the area under the glucose curve was similar with the two doses. After consuming 10 g djulis hull before 75 g glucose 30 and 60 min after the meal, patients with T2DM had blood glucose values that were significantly lower at the same postprandial times than those of patients who did not consume djulis hull. In short, patients who consumed djulis hull prior to glucose administration had decreased blood glucose level compared with those who did not. Djulis hull may have benefits for patients with T2DM.

Eggs are linked to some health-related problems, for example, allergy, and religious restrictions, thus the food manufacturer is challenged to find egg replacements and include the physicochemical properties of egg in food. In this study, enzymatic hydrolysis of rice protein was used to produce rice protein hydrolysates (RPHs) for use as an egg replacement in flaky egg rolls. Formulations were control (A), rice protein isolate (B), RPH15 (C), RPH30 (D), and RPH60 (E), respectively. The protein content of formula E increased from 19.69 to 22.18 g/100 g, while carbohydrate and sugar content decreased to 64.12 and 12.26 g/100 g, respectively. Overall amino acid contents significantly increased as compared with formula A. The overall acceptability for sensory evaluation was higher with formula C. The color of the sample was highly affected by the protein-rich ingredients accounting to a Maillard reaction progression and causing a decrease in brightness (L*) and increase in redness (a*). RPHs successfully maintained the functional and physiochemical properties, along with flavor and texture, of flaky egg rolls and could be an egg replacement. These high-value RPHs produced by enzymatic hydrolysis could be beneficial for various applications, particularly food and related industries.

Djulis (Chenopodium formosanum Koidz.) is an annual fast-growing underutilized pseudo cereal with a high percentage of starch content. In this study, djulis starch was extracted from the flour of dried grains by three different isolation procedures: (1) hydrochloric acid (HCl) isolation procedure (HP); (2) deionized water isolation procedure (WP); and (3) sodium hydroxide (NaOH) isolation procedure (NP), followed by investigation of the physicochemical properties of the isolated djulis starch. The amylose content of HP, WP, and NP was 22.14%, 24.15%, and 22.43%, respectively. For scanning electron microscopy (SEM) morphological observation, djulis starch presented a polygonal shape with granule sizes of 0.56−1.96, 0.74−3.02, and 0.62−2.48 μm, respectively. Djulis starch showed the classification of typical A-type x-ray patterns, and the relative degree of crystallinity for HP, WP, and NP was 33.15%, 36.17%, and 37.42%, respectively. Differential scanning calorimetry (DSC) analysis was used to determine the transition temperatures, transition range, and enthalpies of the gelatinization of starches. HP and WP isolated starch exhibited the highest ΔH 9.24 and 8.51 J/g, respectively, whereas NP starch showed the lowest ΔH of 6.95 J/g. The pasting temperatures of HP, WP, and NP isolated starch, which were analyzed by using a Rapid Visco Analyzer (RVA), were 71.70 °C, 72.80 °C, and 69.53 °C, respectively. The dependence of swelling power for the three isolated starches on temperature was tested at 10 °C with intervals between 60 °C and 90 °C. In short, the NP isolation procedure with a stable reaction is compelling from a technological point of view.