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The Philippines as a tropical country is home to several indigenous berries that offer enough supply of health-promoting bioactive compounds like vitamin C. Vitamin C is an important micronutrient in the human diet that is usually supplied by fruits and vegetables. The amount of this vitamin in different products varies depending on the species, variety, maturity, processing, and other conditions. In this study, the vitamin C contents of selected Philippine indigenous berries such as bignay and lipote were evaluated as affected by fruit maturity and processing treatment. Fruits of two bignay (Antidesma bunius (Linn.) Spreng), varieties, 'Common' and 'Kalabaw', as well as of lipote (Syzygium polycephaloides (C. B. Rob.) Merr.), at three maturity stages (unripe, half-ripe, and fully ripe) were acquired in Laguna, Philippines. Samples were subjected to two processing treatments: blanched (90 ± 5 °C, 2 minutes) and steamed (105 ± 5 °C, 5 minutes), while control samples did not undergo processing treatment. The flesh and seeds were separated, lyophilized, extracted, and subjected to quantification of vitamin C using reversed-phase high performance liquid chromatography. Results showed that the vitamin C levels of both fruits were significantly affected by maturity, processing, and their interaction (P <.05). In general, a concomitant increase in vitamin C content was noted as fruit maturity progressed for both flesh and seeds (0.3 to 1.7-fold increase). Lipote seeds on the other hand, had decreased vitamin C content as maturity progresses (0.6-fold decrease). Moreover, blanching the fruits resulted in the highest retention of vitamin C in the fruit samples (247% at most). The general findings of this study indicated that the utilization of these indigenous berries for future functional product development must be accompanied by the blanching - as a pretreatment process, of the fully ripe fruits to attain enhanced vitamin C contents. [ABSTRACT FROM AUTHOR]

Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family and has gained attention due to its exceptional nutritional properties. Compared to other grains, quinoa has a higher protein content, a more balanced amino acid profile, unique starch features, higher levels of dietary fiber, and a variety of phytochemicals. In this review, the physicochemical and functional properties of the major nutritional components in quinoa are summarized and compared to those of other grains. Our review also highlights the technological approaches used to improve the quality of quinoa-based products. The challenges of formulating quinoa into food products are addressed, and strategies for overcoming these challenges through technological innovation are discussed. This review also provides examples of common applications of quinoa seeds. Overall, the review underscores the potential benefits of incorporating quinoa into the diet and the importance of developing innovative approaches to enhance the nutritional quality and functionality of quinoa-based products. [ABSTRACT FROM AUTHOR]

Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family and has gained attention due to its exceptional nutritional properties. Compared to other grains, quinoa has a higher protein content, a more balanced amino acid profile, unique starch features, higher levels of dietary fiber, and a variety of phytochemicals. In this review, the physicochemical and functional properties of the major nutritional components in quinoa are summarized and compared to those of other grains. Our review also highlights the technological approaches used to improve the quality of quinoa-based products. The challenges of formulating quinoa into food products are addressed, and strategies for overcoming these challenges through technological innovation are discussed. This review also provides examples of common applications of quinoa seeds. Overall, the review underscores the potential benefits of incorporating quinoa into the diet and the importance of developing innovative approaches to enhance the nutritional quality and functionality of quinoa-based products.

The molecular structural changes of the starch isolated from untreated (ULS), roasted (RLS), germinated (GLS), fermented (FLS), microwave cooked (MLS), conventional cooked (CLS), and autoclaved (ALS) lentil seeds were investigated. All starch samples obtained were categorized by size exclusion chromatography with multi-angle laser scattering into two groups, i.e., Group A with two population of peaks appeared for samples including ULS, RLS, and GLS; and Group B with three population of peaks shown in samples including FLS, MLS, CLS and ALS. A noticeable decrease in relative crystallinity by XRD was found for all starch from the processed seeds (11.41–3.24%) compared with starch isolated from untreated seeds (15.90%), especially that a greater extent of such decreasing was observed for FLS, MLS, CLS, and ALS (Group B samples). The intensity of the absorptions related to hydrogen bonding by FT-IR (3000-3600 cm −1 , and ∼1000 cm −1 ) were markedly decreased for lentil starch isolated from processed seeds compared with native starch, and, especially for treated samples of Group B, which also exhibited the significantly higher degree of double helix and lower value of degree of order. Small angle X-ray scattering data manifested that the typical ∼9–10 nm semi-crystalline structure was disappeared for the Group B samples which were characterized with the relatively higher values of d , d a , and d c . The results suggested that the densely packed crystalline structure could be shifted within the crystallites and tended to result small new crystal structure during the processing of lentil seeds, and such effect was particularly obvious for starch samples including FLS, CLS, MLS, and ALS. [ABSTRACT FROM AUTHOR]

Milk is a source of bioactive compounds essential for health and growth of newborns. Donkey milk, rich in lactose and whey proteins, has been proven to be a good breast milk substitute during infancy and adequate nourishment for patients with cow milk protein allergy. Beside, this milk is gaining a growing interest for human nutrition because of some other alleged health benefit. It shows antibacterial activity toward a wide range of Gram-positive and Gram-negative bacteria, stimulates immune system in convalescence, regulates gastrointestinal flora, and prevents inflammatory and autoimmune diseases. As regards its antimicrobial properties, although all the milk components might contribute to this activity, the whey protein fraction of donkey milk is generally believed to play the main role. The aim of this review is to highlight the antimicrobial properties of donkey milk with a special focus on the whey protein fraction. The effects of preservation and processing treatments on whey protein content and antimicrobial activity are also discussed. [ABSTRACT FROM AUTHOR]

The identification and quantification of food ingredients based on DNA detection depends strictly on DNA stability during the food preparation treatment and on the efficiency of DNA recovery. Investigations into DNA stability carried out on polenta by real time PCR revealed that after 65 min of processing the amplifiable DNA decreased to 40% of the amount detectable before processing. Four commercial kits for DNA extraction were compared with the hexadecyltrimethyl ammoniumbromide (CTAB)-based method for DNA extraction from different maize foodstuffs: flour, canned maize, corn chip snacks, cheese corn puff snacks, chocolate corn flakes and an infant formula having a maize flour ingredient. The methods were evaluated for recovered DNA quality and yield by agarose gel electrophoresis, PCR and real time PCR targeting of the maize zein gene. No detectable DNA could be extracted from the chocolate corn flakes, whereas highly degraded DNA was extracted from all the other materials tested except flour which yielded high quality DNA. Among the methods tested, CTAB, the Wizard method and Wizard Magnetic DNA Purification System kits gave the highest DNA yields. The overall data indicate that quantitative detection of ingredients in processed food products may not reflect the original amount of DNA due to DNA degradation and low yield of DNA recovery. [ABSTRACT FROM AUTHOR]