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Breast Milk Lipidome Is Associated With Maternal Diet and Infants' Growth
<p>Objectives: The fatty acid (FA) composition of breast milk is a relevant aspect related to the development of the lactating infant. The present study aimed at exploring correlations between dietary intake of macro- and ...
Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties
<p> This study aimed to valorize brewer's spent grain (BSG) from a side-stream into protein ingredients suitable for human consumption. The impact of protease treatments was studied for solubilizing BSG proteins. Treatment ...
The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity
<p>This research aimed to conduct a comparison of 8 different forms of brewery spent grain (BSG) on their polyphenolic content and antioxidant capacity as part of their potential as a functional food ingredient. The BSGs were dried until they reached a stable weight, grounded to pass through a 385 µm sieve and were vacuum packed in non-transparent packaging for further analysis. The results showed that BSG contained a high dietary fiber content which was dominated by a insoluble dietary fiber level of about 38.0–43.9% and a soluble dietary fiber content of about 3.9–9.6%. There were three groups of polyphenolic identified: flavan-3-ols, phenolic acids and flavonols at quantities of 362.1–1165.7 mg/kg, 65.8–122.5 mg/kg and 3.6–13.8 mg/kg, respectively. Antioxidant capacity was examined using an in vitro assessment: the 2,2′-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid) (ABTS) capacity ranged from 0.086 to 0.241 mmol Trolox/100 g while the ferric reducing antioxidant potential (FRAP) capacity ranged from 0.106 to 0.306 µmol TE/100 g. In conclusion, BSG as a brewery waste can potentially be used as a functional food ingredient due to its properties. It is suggested that further studies are needed to explore BSG’s impact on the development of functional food products.</p><p>Keywords: <a href="https://www.mdpi.com/search?q=brewery%20spent%20grain">brewery spent grain</a>; <a href="https://www.mdpi.com/search?q=valorization">valorization</a>; <a href="https://www.mdpi.com/search?q=agricultural%20by-products">agricultural by-products</a>; <a href="https://www.mdpi.com/search?q=functional%20food">functional food</a>; <a href="https://www.mdpi.com/search?q=dietary%20fiber">dietary fiber</a>; <a href="https://www.mdpi.com/search?q=polyphenolic%20compounds">polyphenolic compounds</a>; <a href="https://www.mdpi.com/search?q=antioxidant">antioxidant</a></p>...
Alternative proteins and EU food law
We ask how European food law impacts the transformative potential of alternative proteins, including single-cell proteins, plant-based novel proteins, cultured meat,macroalgae, and insects. The Novel Food Regulation may ...
Direct infusion and ultra-high-performance liquid chromatography/electrospray ionization tandem mass spectrometry analysis of phospholipid regioisomers
Rationale Phospholipids are important components of cell membranes that are linked to several beneficial health effects such as increasing plasma HDL cholesterol levels, improving cognitive abilities and inhibiting growth ...
Potential of brewers' spent grain in yogurt fermentation and evaluation of its impact in rheological behaviour, consistency, microstructural properties and acidity profile during the refrigerated storage
Brewers' spent grain (BSG) contains high amounts of dietary fiber, which may regulate the food matrix behaviour. The study aimed to evaluate the impact of spent grain on yogurt. Different levels of BSG were substituted in ...
Phenolic Metabolites in the Urine and Plasma of Healthy Men After Acute Intake of Purple Potato Extract Rich in Methoxysubstituted Monoacylated Anthocyanins
<div>Scope: Structurally stable acylated anthocyanins have potential in various food applications but the effects of acylation and methoxysubstitution on anthocyanin metabolism are poorly understood. This is the first study ...
Phenolic compounds in Nordic berry species and their application as potential natural food preservatives
<p>An increasing demand for natural food preservatives is raised by consumers. For Nordic berry species, abundance of phenolic compounds and potent activities of anti-oxidation and anti-bacteria enables a great potential ...
Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues
<p>The study aimed to investigate the biological properties of the protein fraction of brewers’ spent grain (BSG) and its sediments as well as the techno-functional properties of BSG protein (BSGP). BSG was incubated with ...