Dataset Information

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks.

ABSTRACT: A trend related to adding legume seeds to various products has been observed. This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. Extruded snacks containing fermented ground seeds (50%) or hull (10%) of red bean/broad bean and corn grits with the addition of selected herbs/spices (0.5%) were prepared. The chemical composition, phenolic profile, antioxidant activity, and sensory quality were analysed. The results showed that the protein content ranged from 9 to 22.9 g 100 g-1, phenolic compounds ranged from 3.97 to 12.80 mg 100 g-1 (with the addition of herbs/spices, even up to 62.88 mg 100 g-1), and antioxidant activities ranged from 4.32 to 10.23 Trolox g-1 (ABTS assay), depending on the type of fermented materials. The addition of ground seeds/hull did not influence the consumer desirability, whereas the addition of selected herbs/spices, particularly lovage, increased it. The application of fermented red bean and broad bean seeds and their hulls, as part of the assumptions of the planetary diet, enabled enrichment of extruded corn products, which are often consumed by vegans and vegetarians, with nutritionally valuable ingredients.

SUBMITTER: Szymandera-Buszka K

PROVIDER: S-EPMC8703383 | biostudies-literature | 2021 Dec

REPOSITORIES: biostudies-literature

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Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks.

Szymandera-Buszka Krystyna K Gumienna Małgorzata M Jędrusek-Golińska Anna A Waszkowiak Katarzyna K Hęś Marzanna M Szwengiel Artur A Gramza-Michałowska Anna A

Nutrients 20211217 12

A trend related to adding legume seeds to various products has been observed. This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. Extruded snacks containing fermented ground seeds (50%) or hull (10%) of red bean/broad bean and corn grits with the addition of selected herbs/spices (0.5%) were prepared. The chemical composition, phenolic profile, antioxidant activity, and sensory ...[more]

PMID: 34960090

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Project description:Abstract Objectives Herbs and spices (H/S) are rich sources of bioactive compounds with a limited understanding of their absorption and metabolism in humans. This study aimed to characterize H/S metabolites in human plasma samples over 24 h after H/S intake. Methods Plasma samples from a randomized, single-blinded, 4-arm, 24-h, crossover clinical trial (Clincaltrials.gov NCT03926442) were used for this research. Subjects (n = 24, aged 37 ± 3 years, BMI = 28.4 ± 0.6 kg/m2) consumed a high-fat/high-carbohydrate meal with salt and pepper only (control) or with three different H/S mixtures: Italian herbs (rosemary, basil, thyme, oregano, and parsley), cinnamon, and pumpkin pie spice (cinnamon, ginger, nutmeg, and allspice), and blood samples were collected at 0, 0.5, 1, 2, 4, 5.5, 7 and 24 h. Meals contained 1 g H/S per 135 kcal and delivered 35% of each subject's energy needed to maintain weight. Quantitative analysis of H/S metabolites was conducted using UHPLC-QQQ based on reference standards and reported multiple reaction monitoring transitions. Results We have tentatively identified 58 metabolites in plasma samples, including 32 phenolic acids, 11 terpenoids, 6 flavonoids, and 9 other polyphenol metabolites. Preliminary analysis (n = 13) showed that coumarin glucuronide increased after cinnamon and pumpkin pie meals and peaked at 2 h (2656.8 ± 481.3 nmol/L and 1542 ± 275.7 nmol/L respectively), and returned to baseline concentration at 24 h. After consuming Italian herbs meal, carnosol appeared in plasma early peaking at 1 h (48.2 ± 7.0 nmol/L); carnosic acid and 12-methoxy carnosic acid peaked at 2 h (366.4 ± 142.2 nmol/L and 588.6 ± 66.3nmol/L, respectively), and these metabolites circulated in the body for up to 24 h; apigenin-7-O-glucuronide peaked at 7 h (6.0 ± 1.7 nmol/L); carnosic acid glucuronide peaked at 24 h (510.9 ± 86 nmol/L). 6- and 10-gingerol glucuronide peaked at 1 h and 2 h after consuming pumpkin pie meal (1.4 ± 0.6 nmol/L and 6.7 ± 1.7 nmol/L), and returned to baseline concentration at 5.5 and 7 h, respectively. All data are expressed as mean ± SEM. Conclusions H/S bioactive compounds are absorbed and metabolized in the human body to early and late phase metabolites, peaking at various time-points across 24 h in response to different H/S meals. Funding Sources This project was supported by a gift from McCormick Science Institute and various donor funds.

Project description:IntroductionUnhealthy eating behaviors are adversely impacting the health and performance of the U.S. armed forces. Vegetable intake, in particular, has been shown to be far below recommended levels in active duty military populations. Previous research in other populations has shown that the addition of spices and herbs can help overcome numerous barriers to vegetable intake. The goal of this study was to determine modifiable barriers to vegetable intake among a sample of active duty military service members at Naval Support Activity Bethesda and evaluate whether the addition of spices and herbs can help surmount these barriers.Materials and methodsMonadic sensory testing was conducted that compared typical preparation (butter and salt) of 4 vegetables (broccoli, carrots, cauliflower, and kale) vs. otherwise identical preparation with the addition of spices and herbs. The Menu Item Survey, a 9-point hedonic scale utilized throughout the U.S. Military for recipe development, was the primary outcome of the vegetable sensory testing. Questionnaires were administered to assess barriers to military dining facility vegetable intake. Unpaired t-tests were utilized to compare Menu Item Survey ratings of typical vegetables vs. vegetables with spices and herbs. Descriptive statistics were computed to summarize the results of the barriers questionnaires, and qualitative analysis of open-ended questions was conducted to identify perceived areas of improved vegetable intake.ResultsA diverse sample of 70 active duty service members participated in the vegetable sensory testing and provided outcome data. The most common barriers to military dining facility vegetable intake were appearance (42.9%), preparation style (41.3%), and taste (39.7%). Sensory testing revealed that vegetables with spices and herbs were preferred over typical preparations in overall appeal, flavor, and aroma (P <.03).DiscussionThe addition of spices and herbs appears to help overcome key sensory-related barriers to military dining facility vegetable intake. Future comparison of vegetable intake with and without spices and herbs when included in a full meal in a military dining setting is warranted in order to better evaluate the effectiveness in increasing vegetable intake under typical dining conditions.

Dataset Information

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks.

Publications

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks.

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