Article
Agronomy
Montserrat Alcazar-Valle, Soledad Garcia-Morales, Luis Mojica, Norma Morales-Hernandez, Ever Sanchez-Osorio, Lourdes Flores-Lopez, Jhony Navat Enriquez-Vara, Eugenia Lugo-Cervantes
Summary: This study analyzed the nutraceutical potential, antinutritional content, antioxidant activity, and physicochemical characteristics of 38 native bean accessions from South Pacific Mexico. Different species of beans varied in size, nutritional composition, and free amino acid content. The main free amino acids differed among the three bean species, serving as markers for species classification. Furthermore, the study suggested that certain accessions of P. lunatus and P. coccineus could be promoted for the development of functional foods.
Article
Plant Sciences
Shimeles Tilahun, Min Woo Baek, Ki-Seok An, Han Ryul Choi, Jong Hwan Lee, Jin Sung Hong, Cheon Soon Jeong
Summary: Growing radish microgreens without substrate in a vertical multilayered growing unit using only water can improve yield and nutritional quality. 'Asia purple' and 'Koregon red' were found to be the best cultivars in terms of nutritional quality.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Chemistry, Applied
Nancydeep Kaur, Balwinder Singh, Amritpal Kaur, Madhav P. Yadav, Narpinder Singh, Arvind Kumar Ahlawat, Anju Mahendru Singh
Summary: The study investigated the proximate composition, mineral, amino acid, phenolic composition and antioxidant properties of wheatgrass juice powder from four wheat varieties grown under different conditions. The results showed that wheatgrass juice powder from soil-grown plants exhibited the highest antioxidant properties, while those from plants grown with nutrient solution had abundant essential amino acids.
Article
Plant Sciences
Massimiliano D'Imperio, Francesco Fabiano Montesano, Nicola Montemurro, Angelo Parente
Summary: The aim of this study was to improve the nutritional quality of brassica microgreens by adding Posidonia oceanica seagrass residues to the growing media. Results showed that the use of Posidonia in the substrate increased the iodine and boron content in the microgreens, while also ensuring the safety of the products.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Chemistry, Applied
Chongyang Lyu, Xiaoyan Zhang, Lu Huang, Xingxing Yuan, Chenchen Xue, Xin Chen
Summary: Phenolic compounds in mung bean sprouts are significantly affected by sucrose treatment, leading to changes in content, composition, and antioxidant capacity. Metabolomics and gene expression analysis provide insights into the impact of sucrose treatment on the phenolic profile of mung bean sprouts.
Article
Agriculture, Multidisciplinary
Hanbo Wang, Jinghao Chen, Runjiu Guo, Dan Wang, Taixia Wang, Yali Sun
Summary: Brassinolide treatment significantly increased the levels of phenolic compounds in mung bean sprouts by activating the phenylpropane pathway and modulating sugar and energy metabolism. This modulation provides ample energy and substrates for phenolics biosynthesis.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Multidisciplinary
Yamina Absi, Isabel Revilla, Ana M. Vivar-Quintana
Summary: This study analyzed the nutritional composition, functional properties, and bioactive characteristics of different commercial brands of hemp flour and hemp protein concentrate. The results showed that hemp flour is high in fiber and antioxidant activity, while hemp protein concentrate is high in protein and has better functional properties.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Applied
Chao-Chen Tang, Asif Ameen, Bo-Ping Fang, Ming-Huan Liao, Jing-Yi Chen, Li-Fei Huang, Hong-Da Zou, Zhang-Ying Wang
Summary: The study identified a wide range of nutritional compounds in leaf tips from different cultivars of leaf-vegetable sweet potatoes, with significant variations in the contents of these compounds between cultivars. Particularly, the green-tipped cultivar GCS-3 showed high levels of caffeoylquinic acid (CQA) derivatives, indicating its potential as a healthy leaf-vegetable cultivar with commercial prospects.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Food Science & Technology
Vanessa Yanti, Vanessa Violina, Caecilia Eka Putri, Bibiana Widiyati Lay
Summary: In this study, mung bean tempeh powder was produced and a high branched amino acid ONS was formulated. The results showed that mung bean tempeh had high protein and BCAA content. The sensory analysis showed that ONS F1 and F4 were well-liked by panelists. Additionally, both F1 and F4 demonstrated significant antioxidant capacity. This suggests that mung bean tempeh can be recommended as a functional ingredient for ONS development.
Article
Food Science & Technology
Zhiqiang Liang, Jinwei Sun, Sen Yang, Rong Wen, Libo Liu, Peng Du, Chun Li, Guofang Zhang
Summary: Fermentation of mung bean milk by L. lactis RQ1066 can enhance its physicochemical and functional properties, as well as improve its sensory characteristics.
Article
Food Science & Technology
Nancydeep Kaur, Balwinder Singh, Amritpal Kaur
Summary: Gluten-free eggless muffins were prepared with wheatgrass and mung bean microgreens powder, which improved the protein content, dietary fiber, phenolics, and antioxidant properties of the muffins. However, excessive incorporation of these powders affected the texture and sensory evaluation of the muffins.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Benya Supasatyankul, Maythee Saisriyoot, Utai Klinkesorn, Kittipong Rattanaporn, Sudathip Sae-Tan
Summary: This research investigated the optimal conditions for extracting phenolic and flavonoid compounds from mung bean seed coat using pressurized liquid extraction. The study found that this method can efficiently extract compounds with therapeutic and antioxidant properties. The results showed that under the optimal conditions, the extract had high levels of phenolic and flavonoid compounds and exhibited strong antioxidant activity.
Article
Plant Sciences
Muhammad Aqib, Fahim Nawaz, Sadia Majeed, Abdul Ghaffar, Khawaja Shafique Ahmad, Muhammad Asif Shehzad, Muhammad Naeem Tahir, Muhammad Aurangzaib, Hafiz Muhammad Rashad Javeed, Muhammad Habib-ur-Rahman, Muhammad Munir Usmani
Summary: The combined application of sulfate and selenate significantly improved biomass, nutrient content, water status, photosynthetic rate, and antioxidative enzyme activity in mung bean plants under drought stress, leading to increased grain yield and nutrient concentrations in seeds. This suggests that the synergistic effect of sulfur and selenium application can enhance the nutritional quality of grain legumes under water deficit conditions.
PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS
(2021)
Article
Biochemistry & Molecular Biology
Aradhana Kartikeyan, Vinduja Vasudevan, Aakash John Peter, Nagasathiya Krishnan, Devadasan Velmurugan, Palaniyandi Velusamy, Periasamy Anbu, Perumal Palani, Pachaiappan Raman
Summary: This study investigated the effects of different incubation periods on the contents of amino acids, proteins, glycosylated proteins, and metabolites in germinated and ungerminated mung bean seeds. The results showed that soaking the seeds for 6 hours resulted in the most successful germination. Furthermore, it was found that the seeds soaked for 6 hours and germinated for 24 hours had the highest number of glycosylated proteins. Additionally, the study revealed that the concentration of amino acids increased after 3, 6, and 9 hours of soaking. Thus, mung bean seeds soaked for 6 hours and germinated for 24 hours can be considered as a potential nutritional source.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Agriculture, Multidisciplinary
Uzma Altaf, Syed Zameer Hussain, Bazila Naseer, Tawheed Amin, Omar Bashir
Summary: This study revealed that mild extrusion cooking (MEC) is superior to severe extrusion cooking (SEC) in terms of minimizing the deleterious effects on the overall nutritional value of ready-to-eat snacks.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Kanchan Suri, Balwinder Singh, Amritpal Kaur, Narpinder Singh
Summary: The study investigated the influence of dry air and infrared pre-treatments on the quality characteristics of linseed oil. It was found that dry air roasting at 180 degrees C for 10 min was more effective in improving the oxidative stability, antioxidant activity and other quality characteristics of linseed oil.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Chemistry, Applied
Kanchan Suri, Balwinder Singh, Amritpal Kaur
Summary: The study showed that high power microwave roasting (720 W) for 10 minutes resulted in black seed oil with higher total phenolic content, radical scavenging activity, and oxidative stability index, while the highest oil yield and low acid value were observed for black seed oil roasted at 540 W for 10 minutes. Microwave roasting had a slight influence on the fatty acid composition.
Article
Food Science & Technology
Nancydeep Kaur, Balwinder Singh, Amritpal Kaur
Summary: Gluten-free eggless muffins were prepared with wheatgrass and mung bean microgreens powder, which improved the protein content, dietary fiber, phenolics, and antioxidant properties of the muffins. However, excessive incorporation of these powders affected the texture and sensory evaluation of the muffins.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Priyanka Pal, Parmeet Kaur, Narpinder Singh, Amritpal Kaur, Naoyoshi Inouchi, Yuka Kubota
Summary: This study investigated the morphological, thermal, functional, pasting, and rheological properties of starch from brown rice and germinated brown rice. The starch from germinated brown rice exhibited rougher starch granules and lower gelatinization temperatures and enthalpy. It also had higher long side chain content and lower short side chain content compared to starch from brown rice. Additionally, germinated brown rice starch showed lower moduli and transition temperatures, making it more suitable for food formulations with higher starch content but without an increase in viscosity.
Review
Food Science & Technology
Jatinder Pal Singh, Balwinder Singh, Amritpal Kaur
Summary: Fig fruit is a rich source of polyphenols, with the peel part containing a greater diversity of these compounds compared to the pulp. These polyphenols, primarily flavonoids and phenolic acids, have antioxidant activities and provide various health benefits, such as antihyperglycemic, hepatoprotective, and antispasmodic activities.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Manpreet Kaur, Balwinder Singh, Amritpal Kaur
Summary: Incorporating oilseed cake flour into muffins improves the batter's viscoelasticity, hardness, springiness, and gumminess, while decreasing its cohesiveness. This addition also increases the ash, fat, protein, phenolic content, and radical scavenging activity of the muffins, while decreasing the moisture content, color values, bake loss, specific volume, and height. The incorporation of 30% nigella cake flour led to longer shelf life but lower sensory scores, while 10% flaxseed and sesame cake flour showed better texture, nutritional profile, and shelf life.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Shyam Sundar, Balwinder Singh, Amritpal Kaur, Madhav P. Yadav
Summary: This study examines the impact of infrared and dry-air roasting on sesame oil quality and stability characteristics. Dry-air roasting at 180 degrees C for 15 min proves effective in improving sesame oil stability and quality characteristics.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Arun Kumar, Narpinder Singh, Amritpal Kaur, Raj Sukhwinder Singh Kaler, Sukhraj Kaur
Summary: This study aimed to improve the storability of apple peel with minimal loss of nutrients. The peel was stored for 7 days with pink rock salt, Lactobacillus spp. inoculum, and a combination of both. The results showed that Lactobacillus spp. inoculation significantly increased the phenolic content and antioxidant activity of the apple peel. Different treatments also affected the color parameters of the peel.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Supriya Kumari, Seerat Bhinder, Balwinder Singh, Amritpal Kaur
Summary: The germinated freeze-dried grain flours of foxtail millet, proso millet, and common buckwheat were studied to understand the changes in their chemical composition. Germination caused a decrease in fat and non-nutrients, while protein, reducing sugar, and crude fiber increased for all three grains. Among non-nutrients, saponins, tannins, and phytic acid showed the highest decline, with common buckwheat exhibiting the greatest loss.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Chemistry, Applied
Shyam Sundar, Balwinder Singh, Amritpal Kaur
Summary: This research investigated the effects of hot-air (HAP) and infra-red (IRP) pretreatments on the physicochemical characteristics, phenolic composition, and stability attributes of white (WCO) and black chia seed oil (BCO). Higher HAP and IRP exposure duration and temperature significantly increased phenolic compounds, oxidative stability, and Maillard reaction products, while decreasing L*, b*, chroma, and hue values. HAP at 180°C for 15 min resulted in the highest levels of phenolic acids, flavonoids, and hydroxybenzoic acids in the oil. Additionally, HAP was found to be more effective than IRP in improving oil yield, oxidative stability, and phenolic profile.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Shyam Sundar, Balwinder Singh, Amritpal Kaur
Summary: The effect of microwave pretreatment (MWP) on the quality, phenolic composition, and stability characteristics of black and white chia seed oil (ChO) was investigated. The results showed that increasing MWP power and duration improved the content of phenolic compounds, flavonoids, tocopherols, and oxidative stability of ChO. The study concluded that MWP at 540 W for 10 min significantly improved the phenolic profile, radical scavenging activity, oxidative stability, and yield of ChO.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Agricultural Engineering
Shyam Sundar, Balwinder Singh, Amritpal Kaur
Summary: Infrared pretreatment can improve the quality of hemp seed oil and increase the content of bioactive compounds. Among the different parameters tested, infrared pretreatment at 160C for 10 minutes was found to be the most suitable condition.
INDUSTRIAL CROPS AND PRODUCTS
(2023)