A comparative evaluation of chemical composition and nutritional value of bamboo rice and major cereals reveals the potential utility of bamboo rice as functional food
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ABSTRACT:
SUBMITTER: Chen Z
PROVIDER: S-EPMC10314133 | biostudies-literature | 2023 Jun
REPOSITORIES: biostudies-literature
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Project description:ObjectiveThe Food Quality Observatory was created in the province of Quebec (Canada) in 2016. In this study, the Observatory aimed to generate a methodology to (1) test the use of sales data combined with nutrient values to characterise the nutritional composition of ready-to-eat (RTE) breakfast cereals offered and purchased in the province of Quebec (Canada) and (2) verify the extent to which a front-of-pack label based on the percentage of daily value (DV) for total sugar, as a strategy to improve the food supply, would be distributed in this food category.DesignNutritional information were obtained by purchasing each RTE breakfast cereal available in the Greater Montreal area. Cereals were then classified according to their processing type.SettingThe nutritional values of 331 RTE breakfast cereals available in Quebec were merged with sales data covering the period between May 2016 and May 2017. A total of 306 products were successfully cross-referenced.ResultsGranola and sweetened cereals were the most available (36·6 % and 19·6 %, respectively) and purchased (19·8 % and 40·9 % of sales, respectively). When compared with other types of cereals, granola cereals had a higher energy, fat, saturated fat, protein content and a lower Na content. A larger proportion of chocolate (65 %) and sweetened cereals (49 %) were above 15 % of the DV for sugar.ConclusionsThis study showed that the methodology developed generates important data to monitor nutritional quality of the food supply and ultimately contribute to improve the nutritional quality of processed foods.
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Project description:Six types of nut-based bars with the addition of edible insect flour were obtained. Flours made from three different insects (Tenebrio molitor L., Acheta domesticus L., Alphitobius diaperinus P.) were used at two different additive levels (15% and 30%) in relation to the weight of the nuts. The addition of insect flour significantly increased protein content and the insoluble fraction of dietary fiber. The largest amount of these compounds was found in bars with 30% cricket flour, 15.51 g/100 g and 6.04 g/100 g, respectively, in comparison to standard bars, 10.78 g/100 g and 3.14 g/100 g, respectively. The greatest consumer acceptance was found in relation to bars with buffalo worm flour. The overall acceptance of these bars was 6.26–6.28 points compared to 6.48 for standard bars. Bars and raw materials were characterized by the high biological value of the protein. Cis linoleic acid dominated among unsaturated fatty acids. The percentage of this compound was in the range of 69.56%, for bars with a 30% addition of buffalo worm flour, to 73.88%, for bars with 15% cricket flour. Instrumental analysis of taste and smell compounds showed the presence of compounds such as 3-methylbutanoic acid, hexanal, and 2,3-pentanedione.
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Project description:Sufficiently diverse and abundant resources are essential for generalist consumers, and form an important part of a suite of conservation strategies for pollinators. Honey bees are generalist foragers and are dependent on diverse forage to adequately meet their nutritional needs. Through analysis of stored pollen (bee bread) samples obtained from 26 honey bee (Apis mellifera L.) hives across NW-England, we quantified bee bread nutritional content and the plant species that produced these stores from pollen. Protein was the most abundant nutrient by mass (63%), followed by carbohydrates (26%). Protein and lipid content (but not carbohydrate) contributed significantly to ordinations of floral diversity, linking dietary quality with forage composition. DNA sequencing of the ITS2 region of the nuclear ribosomal DNA gene identified pollen from 89 distinct plant genera, with each bee bread sample containing between 6 and 35 pollen types. Dominant genera included dandelion (Taraxacum), which was positively correlated with bee bread protein content, and cherry (Prunus), which was negatively correlated with the amount of protein. In addition, proportions of amino acids (e.g. histidine and valine) varied as a function of floral species composition. These results also quantify the effects of individual plant genera on the nutrition of honey bees. We conclude that pollens of different plants act synergistically to influence host nutrition; the pollen diversity of bee bread is linked to its nutrient content. Diverse environments compensate for the loss of individual forage plants, and diversity loss may, therefore, destabilize consumer communities due to restricted access to alternative resources.
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Project description:Given the low protein coverage by legumes in Poland, alternatives (with high protein content and high nutritional value) are being sought (with high protein content and high nutritional value of protein) that could replace these plants. Cereal cultivation dominates in Poland; hence, the search for high-value plants will also consider this group of plants. The aim of the study was to compare the nutritional value of proteins from two wheat cultivars. A field experiment conducted in Zawidowice in south-western Poland in 2019 investigated the nutritional values of two winter wheat cultivars: Aurelius and Activus. These two cultivars were compared in terms of their chemical composition, the biological value of their proteins for animal nutrition, and the content of macro- and microelements. Significant differences in chemical composition were found between the tested wheat cultivars. In terms of the chemical composition, i.e. the content of protein, fiber and ash, the Activus cultivar was characterized by significantly better parameters. This cultivar also had significantly higher gross energy. In turn, a significantly higher content of essential amino acids, i.e. lysine, cysteine, tryptophan, histidine, leucine, ioleucine, and valine, was found in the Aurelius cultivar; therefore, the indicators determining the biological value of the protein are more favorable in the Aurelius cultivars. Meanwhile, in terms of selected macro- and microelements the Auerlius cultivar was more valuable. Varietal progress is necessary to obtain cultivars with the essential nutrients needed by animals to satisfy their dietary requirements.
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Project description:The cactus family plant has been used in folk medicine for a long time. In this work, Opuntia stricta chemical composition and its antioxidative and anti-inflammatory properties were investigated. Our results showed that O. stricta is highly rich in fibers and minerals. The present study assessed the levels of polyphenol contents and antioxidant and in vivo anti-inflammatory activities. The highest phenolic compounds and antioxidant activity were observed in the methanolic extract. Concerning the qualitative analysis, nine phenolic and organic acids were identified and quantified by high-performance liquid chromatography (HPLC). Luteolin-7-Glu (4.25 μg/g), apigenin-7-Glu (3.15 μg/g), and catechin (2.85 μg/g) were identified as major phenolic compounds. The predominant fatty acids detected by gas chromatography (GC) coupled to a flame ionization detector were linoleic and linolenic acids (35.11%). A factorial design plan was used to determine the effect of temperature, agitation speed, and maceration period on phenolic contents. In vivo, the methanol extract from Opuntia stricta showed anti-inflammatory activity. The computational modeling reveals that O. stricta compounds bind VEGF, IL-6, and TNF-α with high binding scores that reach -8.7 kcal/mol and establish significant molecular interactions with some key residues that satisfactorily explain both in vitro and in vivo findings. These data indicate that Opuntia stricta cladode powder could be potentially useful in pharmaceutical and food applications.
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Project description:The effect of adding bamboo shoots to stewing on the quality and flavor of chicken soup has never been reported. Therefore, this study investigated the effects of 4 kinds of bamboo shoots on the edible quality, volatile and water-soluble flavor components of Chahua chicken soup. The results showed that adding bamboo shoots changed the sensory and nutritional quality of chicken soup. A total of 62 volatile flavor components were identified by HS-SPME-GC-MS, of which 12 were identified as characteristic volatile flavor components, and 9 were the main reasons for the flavor differences between bamboo shoot chicken soup with blank chicken soup. LC-MS found that after adding bamboo shoots, the differential water-soluble components in chicken soup significantly increased, and most of the increased components have been proven to have physiological functional activity. In conclusion, adding bamboo shoots improved the nutritional and sensory quality, and changed the flavor components of chicken soup.
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Project description:ObjectiveTo characterise the nutritional quality of food products targeted to children, we aimed: (1) to determine if the nutritional composition of child-targeted food products is different from those for the general population and (2) to verify differences in the nutrient content of child-targeted food products between three selected food categories.DesignThe present study is part of the work conducted by the Food Quality Observatory, created in 2016 in the province of Quebec (Canada). Ready-to-eat (RTE) breakfast cereals (n 331), granola bars (n 310) and yoghurts and dairy desserts (n 380) were the food categories analysed.SettingNutritional values and all packaging information were obtained by purchasing every product available in supermarkets, grocery stores and specialty grocery stores. Free sugars were manually differentiated from total sugars for each product. Products were classified according to two targeted consumer groups: children or general population.ResultsThe nutrient profile of RTE breakfast cereals, granola bars and yoghurts and dairy desserts targeted to children differed from that of products intended at the general population. Child-targeted RTE breakfast cereals had the least favourable nutritional composition, with significantly higher content of carbohydrates, total sugars, free sugars and Na compared with breakfast cereals for the general population as well as child-targeted granola bars and yoghurts and dairy desserts. All child-targeted products analysed contained free sugars.ConclusionsThe current study supports the relevance to further regulate marketing to children on food product packages to ensure that such marketing is not present on food products with poor nutritional quality.
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Project description:Nutrition claims (NCs) on food packaging are, from one side, an informative tool about the nutritional characteristics of the product. From another side, they could bias the consumer in perceiving such products as healthier than those without claims. In order to investigate whether products with NCs have a better nutritional composition that those without claims, the present study aimed to compare the nutrition facts of 376 breakfast cereals, with and without fibre-related NCs, available in 13 Italian retailer online stores. Among these products, 73 items claimed to be a "source of fibre" and 109 "high in fibre". In addition to a higher fibre content, products "high in fibre" showed higher protein and fat contents but lower carbohydrate, sugar and salt contents compared to both "source of fibre" and without fibre-related NC items. Overall, a high variability in nutritional values was also observed within products with the same type of fibre-related NC. In conclusion, the results suggested that fibre-related NCs should not be considered as a marker of a better nutritional composition of breakfast cereals, and thus consumers should be educated to carefully read the entire nutritional information reported in the food labelling.
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Project description:Purslane (Portulaca oleraceae L.) is a widespread weed, which is highly appreciated for its high nutritional value with particular reference to the content in omega-3 fatty acids. In the present study, the nutritional value and chemical composition of purslane plants in relation to plant part and harvesting stage were evaluated. Plants were harvested at three growth stages (29, 43 and 52 days after sowing (DAS)), while the edible aerial parts were separated into stems and leaves. Leaves contained higher amounts of macronutrients than stems, especially at 52 DAS. ?-tocopherol was the main isoform, which increased at 52 DAS, as well total tocopherols (values were in the ranges of 197-327 ?g/100 g fresh weight (fw) and 302-481 ?g/100 g fw, for ?-tocopherol and total tocopherols, respectively). Glucose and fructose were the main free sugars in stems and leaves, respectively, whereas stems contained higher amounts of total sugars (values were ranged between 0.83 g and 1.28 g/100 g fw). Oxalic and total organic acid content was higher in leaves, especially at the last harvesting stage (52 DAS; 8.6 g and 30.3 g/100 g fw for oxalic acid and total organic acids, respectively). Regarding the fatty acid content, stems contained mainly palmitic (20.2-21.8%) and linoleic acid (23.02-27.11%), while leaves were abundant in ?-linolenic acid (35.4-54.92%). Oleracein A and C were the major oleracein derivatives in leaves, regardless of the harvesting stage (values were in the ranges of 8.2-103.0 mg and 21.2-143 mg/100 g dried weight (dw) for oleraceins A and C, respectively). Cytotoxicity assays showed no hepatotoxicity, with GI50 values being higher than 400 ?g/mL for all the harvesting stages and plant parts. In conclusion, early harvesting and the separation of plant parts could increase the nutritional value of the final product through increasing the content of valuable compounds, such as omega-3 fatty acids, phenolic compounds and oleracein derivatives, while at the same time, the contents of anti-nutritional compounds such as oxalic acid are reduced.
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