Article
Agronomy
David Bazie, Crepin Ibingou Dibala, Clarisse Pulcherie Kondombo, Mamounata Diao, Kiessoun Konate, Hemayoro Sama, Adechola Pierre Polycarpe Kayode, Mamoudou H. Dicko
Summary: This study aims to assess the physicochemical and nutritional characteristics of 15 sorghum cultivars grown in Burkina Faso in order to identify the best ones for breeding programs. The results show significant differences between cultivars, and the first group of cultivars has the best nutritional traits, which can be used to improve the nutritional potential of sorghum.
Article
Plant Sciences
Muraleedhar S. S. Aski, Gyan Prakash Mishra, Jayanti P. P. Tokkas, Prachi S. S. Yadav, Neha Rai, Ruchi Bansal, Akanksha Singh, Sanjeev Gupta, Jitendra Kumar, Ashok Parihar, Shiv Kumar, Vinod Kumar, Ashok Kumar Saxsena, Tapas Ranjan Das, Anil Kumar, Harsh Kumar Dikshit
Summary: Iron and zinc malnutrition is a concern for newborns, children, and women in low- and middle-income countries with plant-based diets. This malnutrition can lead to stunted growth, increased risk of infectious diseases, and poor development. Determining the contributions of genotype, environment, and genotype by environment interactions is important for producing lentil varieties with sufficient iron and zinc.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Agronomy
Chen Chen, Hong Chen, Ming Ni, Fangyuan Yu
Summary: This study observed the structure and nutrient content changes of Styrax japonicus petals during flowering, finding that high levels of soluble sugar, N, K, and IAA promote flowering, while low levels of starch, soluble protein, P, and GA(3) along with lower SOD activity may lead to a shorter flowering period.
Article
Food Science & Technology
Paola Pontieri, Jacopo Troisi, Matteo Calcagnile, Scott R. Bean, Michael Tilley, Fadi Aramouni, Antonio Boffa, Giacomo Pepe, Pietro Campiglia, Fabio Del Giudice, Alberto L. Chessa, Dmitriy Smolensky, Mariarosaria Aletta, Pietro Alifano, Luigi Del Giudice
Summary: Grain sorghum is a gluten-free cereal with different pericarp colors, and the different colors of sorghum have unique nutritional properties. Red and black sorghum varieties have higher fiber content, while white sorghum variety has higher saturated fat content. There are also differences in mineral content among different pericarp colors of sorghum.
Article
Plant Sciences
Maria Veronica Rodriguez, Gonzalo Joaquin Arata, Sandra Mabel Diaz, Santiago Renteria, Roberto L. Benech-Arnold
Summary: Pre-harvest sprouting is a common threat to cereal crops, with factors such as low seed dormancy and glume or panicle morphology influencing susceptibility. Laboratory testing found an inhibitory effect of glumes on germination and low levels of seed dormancy in high tannin backgrounds.
SEED SCIENCE RESEARCH
(2021)
Article
Food Science & Technology
Inger-Cecilia Mayer Labba, Hanne Frokiaer, Ann-Sofie Sandberg
Summary: The dietary shift from animal protein to sustainable food like beans can reduce the climate footprint. This study analyzed the nutrient and antinutrient content in different fava bean varieties in Sweden. Results showed significant differences in nutrients and antinutrients among the cultivars, highlighting the importance of choosing the right cultivar for nutritional benefits, especially in terms of iron bioavailability.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agronomy
Rikako Shimoyanagi, Mitsuru Abo, Fumitaka Shiotsu
Summary: High temperatures during grain filling can decrease grain weight and amylose content but increase chalky area, protein content, and mineral concentrations in rice grains. Negative correlations were found between mineral contents and both grain weights and amylose contents of milled rice. Increases in grain chalky areas due to high temperatures can also lead to higher grain mineral contents.
Article
Plant Sciences
Mallela Venkata Nagesh Kumar, Vittal Ramya, Mahalingam Govindaraj, Chanda Venkata Sameer Kumar, Setaboyine Maheshwaramma, Seshu Gokenpally, Mathyam Prabhakar, Hariprasanna Krishna, Mulinti Sridhar, Maparla Venkata Ramana, Kodari Avil Kumar, Rumandla Jagadeeshwar
Summary: This study successfully developed 19 sorghum varieties, with PYPS 2 being identified as the most stable. Results indicate that yellow pericarp sorghum varieties showed high stability and low grain mold incidence in the E2 environment.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Plant Sciences
Camelia Maria Golea, Silviu-Gabriel Stroe, Anca-Mihaela Gatlan, Georgiana Gabriela Codina
Summary: Different wheat species were compared for their physicochemical and mineral element compositions. Ancient wheat species showed higher values for ash, protein, wet gluten, and lipid content, while carbohydrates and starch content were significantly lower. Microscopic analysis revealed that einkorn grains had smaller starch granules and more compact protein bonds, making them easier to digest. These findings are of great importance for consumers seeking bakery products with high nutritional quality.
Article
Plant Sciences
Hayati Akman, Cankui Zhang, Gebisa Ejeta
Summary: Understanding the physiological mechanisms behind drought tolerance in crop plants is crucial for effective breeding. This study characterized drought stress responses in four sorghum cultivars with different levels of drought tolerance, showing that tolerant cultivars exhibited higher photosynthetic rates, transpiration rates, and stomatal conductance, while post-anthesis tolerant cultivars had higher starch content and osmotic potential under water stress.
PHYSIOLOGIA PLANTARUM
(2021)
Article
Agriculture, Dairy & Animal Science
Long Pan, Shaoxuan Feng, Wang Li, Weiyun Zhu
Summary: This study compared the digestion and fermentation characteristics of low-tannin and high-tannin sorghum grain in the porcine gastrointestinal tract. The results showed that high-tannin sorghum grain had lower digestibility in the foregut and less fermentation characteristics in the hindgut of pigs, indicating that condensed tannins in sorghum grain may limit digestibility in the foregut and fermentability in the hindgut.
JOURNAL OF ANIMAL SCIENCE
(2022)
Article
Plant Sciences
Emilio L. Marcos-Barbero, Pilar Perez, Rafael Martinez-Carrasco, Juan B. Arellano, Rosa Morcuende
Summary: Genetic diversity exploration is a powerful approach for selecting genotypes with improved quality and dissecting the impact of the environment on grain yield and nutritional composition.
Article
Plant Sciences
Xuejiao Zheng, Zhenwen Yu, Fengxin Yu, Yu Shi
Summary: This study investigated the factors underlying the variation in wheat yield components between high and middle soil fertility fields. The results showed that higher soil fertility led to increased spike formation rate, improved light interception and leaf photosynthesis, and higher 1,000 grain weight. As a result, higher yields were achieved in the high soil fertility fields compared to the middle soil fertility fields.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Plant Sciences
Wei Zhou, Yaxing Zhou, Zhenguo Wang, Yan Li, Hui Liu, Fengjuan Cui, Shoujun Xu, Zhensheng Shi
Summary: This study revealed the differential gene expression among different sorghum cultivars through RNA-seq analysis, and identified key metabolic pathways that affect grain appearance and nutritional value. Additionally, new genes and SNPs were discovered. These findings provide valuable information for sorghum breeding.
Article
Chemistry, Applied
Eda Ceren Kaya, Umut Yucel, Shantha Peiris, Fadi Aramouni
Summary: Oleoresins were extracted from waxy burgundy sorghum grain using different extraction processes and solvents, and their composition and functional properties were characterized. The use of ionic liquids and ball milling significantly affected the extraction yield and physicochemical properties. Wet milling-assisted extraction with a ball mill and ionic liquids provided better control over the composition of oleoresins and higher extraction efficiencies compared to traditional techniques.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2023)
Review
Food Science & Technology
Cunshan Zhou, Clinton E. Okonkwo, Adejumoke A. Inyinbor, Abu ElGasim A. Yagoub, Abiola F. Olaniran
Summary: Traditional food processing techniques are no longer sufficient to meet the increasing demand for high quality food. Infrared (IR) and ultrasound (US) technologies have emerged as promising alternatives to improve processing efficiency, nutrient retention, product quality, and shelf life.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Horticulture
Mehmet Musa Ozcan, Nurhan Uslu, Isam A. Mohamed Ahmed
Summary: This study compared the changes in protein content, bioactive compounds, and minerals of raw and dehydrated hawthorn fruits. The results showed that the total phenolic content of hawthorn fruits increased during drying, but the antioxidant activities decreased.
Article
Food Science & Technology
Sania Sheikh, Farzana Siddique, Kashif Ameer, Rabia Shabbir Ahmad, Aneela Hameed, Asma Ebad, Isam A. Mohamed Ahmed, Sahar Shibli
Summary: This study investigated the effects of adding sun-dried white mulberry fruit powder (WMFP) to yogurt. The results showed that yogurt samples with 6% WMFP had the highest antioxidant activity and best physicochemical properties. Additionally, WMFP addition increased the soluble solids and water-holding capacity of the yogurt, while reducing syneresis. The yogurt sample with 2% WMFP received the highest sensory score for overall acceptability. Overall, this study concluded that WMFP can improve the characteristics of yogurt.
FOOD SCIENCE & NUTRITION
(2023)
Review
Food Science & Technology
Yuqing Wang, Long Zhang, Xiaojie Yu, Cunshan Zhou, Abu ElGasim Ahmed Yagoub, Dajing Li
Summary: The preservation and processing of fruits and vegetables require high-quality raw materials, and blanching in hot water is a common pre-treatment method. Traditional blanching has drawbacks of high water and energy usage, as well as poor product quality. However, the new technology of catalytic infrared blanching offers homogeneous heating, rapid heat transmission, and high-quality products with low energy consumption and environmental preservation. Recent research has focused on combining infrared technology and catalytic infrared processing to enhance flexibility and durability.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Agricultural Engineering
Aiping Lu, Xiaojie Yu, Qinghua Ji, Li Chen, Abu El-Gasim Yagoub, Fakayode Olugbenga, Cunshan Zhou
Summary: In this study, lignin-containing cellulose nanocrystals (LCNC) were prepared from peanut shells using ultrasonic-assisted deep eutectic solvents (DES). The DES pretreatment effectively increased the cellulose content of the peanut shells, while removing lignin and hemicellulose. The resulting LCNC exhibited good thermal stability and potential for further applications.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Nutrition & Dietetics
Alaa Hasanain Felemban, Ghedeir M. Alshammari, Abu ElGasim Ahmed Yagoub, Laila Naif Al-Harbi, Maha H. Alhussain, Mohammed Abdo Yahya
Summary: This study revealed that royal jelly (RJ) protects against high-fat-diet (HFD)-mediated non-alcoholic liver disease (NAFLD) in rats. RJ treatment reduced weight gain, increased fat pads, and improved metabolic abnormalities in the HFD-fed rats. It also modulated the levels of liver enzymes, inflammatory cytokines, and adipokines, as well as the expression of genes involved in lipid metabolism.
Article
Food Science & Technology
Kashif Ghafoor, Md. Zaidul Islam Sarker, Fahad Y. Al-Juhaimi, Isam A. Mohamed Ahmed, Elfadil E. Babiker, Mohammed S. Alkaltham, Abdullah K. Almubarak
Summary: The bioactive compounds of four Saudi date flesh extracts were evaluated using different extraction methods. Both the date variety and extraction method affected the phenolic profile of the extracts. The incorporation of date flesh extracts into yogurt increased the total phenolic content, antiradical activity, viscosity, and redness of the product.
Article
Environmental Sciences
Fahad Al-Juhaimi, Duygu Akcay Kulluk, Isam A. Mohamed Ahmed, Mehmet Musa Ozcan, Oladipupo Adiamo
Summary: The moisture content and nutrient composition of wild fruits vary, with wild strawberry containing the highest levels of potassium, phosphorus, and calcium. Magnesium was highest in wild strawberry, fig, and rosehip fruits. Zinc, copper, manganese, and boron were the most abundant microelements. Iron content was low, while arsenic content was higher in wild fruits. Some fruits also contained high levels of heavy metals.
ENVIRONMENTAL MONITORING AND ASSESSMENT
(2023)
Article
Food Science & Technology
Aqsa Iqbal, Muhammad Nadeem, Ammara Ainee, Tahir Mahmood Qureshi, Waseem Khalid, Faiqa Malik, Salim-Ur Rehman, Abdul Rehman, Muhammad Zubair Khalid, Naushad Ahmad, Asad Nawaz, Isam A. Mohamed Ahmed
Summary: This study investigated the effects of ozone processing on the physicochemical characteristics, microbiological quality, sensory attributes, and antioxidant potential of Kinnow juice. The results showed that ozone processing had a significant impact on the quality of Kinnow juice, including total phenolics and flavonoids contents, soluble solids, acidity, antioxidant activity, and microbial population. The highest quality was observed in the treatment with a longer ozone processing time.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Food Science & Technology
Tanu Malik, Ruchi Sharma, Kashif Ameer, Omar Bashir, Tawheed Amin, Sobiya Manzoor, Isam A. Mohamed Ahmed
Summary: The demand for functional foods is a global problem in terms of healthy diets and wellbeing. High-pressure homogenization (HPH) is a new technology with various potential uses in the food industry, such as modifying food structures and creating novel products. HPH can also improve the sensory qualities, extend shelf-life, and enhance the functional properties of dairy products and beverages. This review summarizes the workings, benefits, and applications of HPH in the food industry.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Engineering, Chemical
Mahmoud Younis, Khaled A. Ahmed, Isam A. Mohamed Ahmed, Hany M. Yehia, Diaeldin O. Abdelkarim, Abdulla Alhamdan, Ahmed Elfeky, Mansour N. Ibrahim
Summary: This study optimized the pulsed electric filed (PEF) conditions for the pasteurization of a milk-date beverage. The pulse off time, number of pulses, date powder/milk ratio, storage time, and storage temperature greatly impacted the microbial and physical properties of the beverage.
Article
Food Science & Technology
Sobia Rafique, Mian Anjum Murtaza, Iram Hafiz, Kashif Ameer, Mir Muhammad Nasir Qayyum, Shazia Yaqub, Isam A. Mohamed Ahmed
Summary: This study found that extracts from Camellia sinensis, Thymus vulgaris, and Zanthoxylum armatum have antimicrobial, antioxidant, hemolytic, and thrombolytic activities, which could be beneficial for treating cancer, diabetes, and respiratory diseases. These extracts might also be utilized as functional ingredients in the preparation of functional foods and drinks.
FOOD SCIENCE & NUTRITION
(2023)
Article
Chemistry, Multidisciplinary
Muhammad Abdul Rahim, Muhammad Imran, Saadia Ambreen, Faima Atta Khan, Joe M. Regenstein, Fahad Al-Asmari, Sadaf Oranab, Muhammad Nadeem, Imtiaz Hussain, Muhammad Zubair Khalid, Waseem Khalid, Moneera O. Aljobair, Isam A. Mohamed Ahmed
Summary: This study investigated the effect of mixing fish oil with chia seed oil on the stability of fish oil and optimized the preparation conditions of spray-dried microcapsules using response surface methodology. The blend of fish oil and chia seed oil increased the oxidative stability of fish oil and encapsulation improved the stability and bioactivity of antioxidants. The optimized conditions for spray-dried microcapsules were determined. These microcapsules can be used in food matrices due to their therapeutic and nutritional properties.
Article
Biotechnology & Applied Microbiology
Azzah A. A. Alwohaibi, Asmahan A. Ali, Sally S. Sakr, Isam A. Mohamed Ahmed, Raghad M. Alhomaid, Khalid A. Alsaleem, Mohammed Aladhadh, Hassan Barakat, Mohamed F. Y. Hassan
Summary: Fermented millet-milk beverages (FMBs) were prepared using pearl millet grains and three different dairy by-products. The FMBs showed improved antioxidant properties when dairy by-products were used. Sensory evaluation also revealed that FMBs made with dairy by-products were generally better received. This study suggests that using dairy by-products and suitable starter cultures to prepare FMBs is more beneficial for maximizing nutritional and economic aspects.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Isam A. Mohamed Ahmed, Mehmet Musa Ozcan, Nurhan Uslu, Belal M. Mohammed, Oladipupo Adiamo
Summary: This study investigated the effects of microwave and oven roasting on various components of quinoa seeds, including bioactive compounds, antioxidant capacity, fatty acid profiles, and phenolic constituents. The results showed that roasting led to changes in the oil content, phenolic amounts, antioxidant activity, fatty acid compositions, and phenolic compounds of the quinoa seeds, depending on the roasting system used.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
