Impact of storage under ambient conditions on the vitamin content of dehydrated vegetables.

The consumption of dehydrated vegetables, which provides an important source of vitamins, is increasing worldwide. Dehydrated vegetables are located on non-refrigerated shelves in food shops and, therefore, it is of utmost importance to understand the modifications that take place in the content of these labile micronutrients at the ambient conditions currently found in food shops. The present study discusses the effect of storage for 3, 6, 9 and 12 months on the content of thiamin and vitamin C in different commercial and pilot plant dehydrated garlic, onions, potatoes and carrots in darkness at room temperature under vacuum conditions.

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils.

The effect of liquid (LSF) and solid state fermentation (SSF) of lentils for production of water-soluble fractions with antioxidant and antihypertensive properties was studied. LSF was performed either spontaneously (NF) or by Lactobacillus plantarum (LP) while SSF was performed by Bacillus subtilis (BS). Native lactic flora in NF adapted better than L.

Multifunctional properties of soy milk fermented by Enterococcus faecium strains isolated from raw soy milk.

Lactic acid bacteria (LAB) isolated from soy milk were used to produce a multifunctional fermented food. Seven isolates were screened for their ability to produce peptides and free isoflavones in soy milk. The antihypertensive, antioxidant, and anti-inflammatory properties of the resulting fermented soy milks were evaluated in vitro using biochemical assays.

Bioactive compounds, myrosinase activity, and antioxidant capacity of white cabbages grown in different locations of Spain.

The influence of two Spanish growing locations with well-differentiated climatic conditions (northern and eastern areas) on the main bioactive compounds, glucosinolates (GLS), total phenolic compounds (TPC), and vitamin C, as well as myrosinase activity and antioxidant capacity in five white cabbage ( Brassica oleracea L. var. capitata) cultivars was investigated.

Influence of drying by convective air dryer or power ultrasound on the vitamin C and β-carotene content of carrots.

Convective air drying and power ultrasound effects on vitamin C and β-carotene contents in carrots were studied. For convective air drying, a central composite face-centered design fitting temperature between 40 and 65 °C and air flow rate between 2 and 6 × 10(-1) m/s were used; previously, carrots were blanched. Likewise, ultrasound drying was performed on both unblanched and blanched carrots at 20, 40, and 60 °C for 120, 90, and 75 min, respectively.

Chemical evaluation and sensory quality of sauerkrauts obtained by natural and induced fermentations at different NaCl levels from Brassica oleracea Var. capitata Cv. Bronco grown in eastern Spain. Effect of storage.

The aim of the present work was to optimize fermentation conditions of white cabbage ( Brassica oleracea L. var. capitata cv.

Changes in nutritional value and cytotoxicity of garden cress germinated with different selenium solutions.

The selenium supply in almost all European countries is below the recommended daily intake, and different strategies are followed to fortify foods. In the present work, the influence of germination of garden cress ( Lepidium sativum cv. Ogrodowa) in different selenium solutions (Na(2)SeO(3) and Na(2)SeO(4)) on Se uptake, total antioxidant capacity, glucosinolates, protein, and amino acids was studied.

Influence of germination with different selenium solutions on nutritional value and cytotoxicity of lupin seeds.

The effect of different selenium solutions during germination of lupin seeds (Lupinus angustifolius L. cv. Zapaton) on the content of total selenium, protein, amino acids, soluble carbohydrates, total antioxidant activity, and cytotoxicity on HL-60 human leukemic cell line has been studied.

Alpha-galactosides: antinutritional factors or functional ingredients?

This review focuses on updated information about alpha-galactosides, their chemical structure, biosynthesis, plant physiological functions, occurrence in foods, positive and negative physiological effects in animals, changes during food processing, and their potential application as prebiotics in the food industry. Although alpha-galactosides are considered as the main flatus-causing factors, they are also involved in several important functions during plant and seed development and beneficially stimulate the growth and activity of living bifidobacteria and lactobacilli in the human colon. We focus here also on legumes as a source of this kind of prebiotics as potential health promoters.

Food safety evaluation of broccoli and radish sprouts.

Three cultivars of broccoli seeds (Brassica oleracea var. italica), cv. Tiburon, cv.

Immunoreactivity and amino acid content of fermented soybean products.

Food allergy has become a public health problem that continues to challenge both the public and the food industry. The objective of this research was the detection and quantification of the major human allergenic soy proteins and to study the reduction in immunoreactivity and improvement of amino acid content after fermentation of soybean flour. Fermentation was carried out in the solid state of cracked seeds inoculated with Aspergillus oryzae, Rhizopus oryzae, and Bacillus subtilis and in the liquid state of milled soybean flours fermented naturally by microorganisms present only in the seeds or by inoculation with Lactobacillus plantarum.

Total chemically available (free and intrachain) lysine and furosine in pea, bean, and lentil sprouts.

The effect of the germination of peas, beans, and lentils under differing conditions of illumination for different times on parameters linked to the Maillard reaction (chemically available free and intrachain lysine, lysine availability, and furosine) was evaluated. The chemically available free lysine content in the raw seeds of the three legumes was quite small compared to the chemically available intrachain lysine content, and furosine was detectable only in the beans and the lentils. The effect of germination was to increase lysine availability compared with levels in the raw seeds in all of the germinated samples, the smallest increase taking place in the lentils.

Fermentation as a bio-process to obtain functional soybean flours.

The effect of fermentation on the antioxidant compounds [vitamins C and E, total phenolic compounds (TPC), and reduced glutathione (GSH)], and antioxidant capacity [superoxide anion scavenging activity (SOD-like activity), peroxyl radical-trapping capacity (PRTC), inhibition of phosphatidylcholine (PC) peroxidation, and Trolox equivalent antioxidant capacity (TEAC)] of soybean (Glycine max cv. Merit) was studied. Fermentation was carried out in solid state in cracked seeds inoculated with Aspergillus oryzae, Rhizopus oryzae, Bacillus subtilis, and Lactobacillus plantarum and in liquid state either in cracked seeds or milled soybean flours fermented naturally by only the microorganisms present in the seeds or by inoculation with L.

Influence of lupin (Lupinus luteus L. cv. 4492 and Lupinus angustifolius L. var. zapaton) and fenugreek (Trigonella foenum-graecum L.) germination on microbial population and biogenic amines.

Microbial population and bioactive amine profile and levels of two lupin species (Lupinus luteus L. cv. 4492 and Lupinus angustifolius L.

Raffinose family of oligosaccharides from lupin seeds as prebiotics: application in dairy products.

The raffinose family of oligosaccharides (RFOs) isolated from lupin seeds (Lupinus albus var. Multolupa) was evaluated for bifidogenic effects during the manufacture of probiotic fermented milk. A mixed starter inoculum was composed of Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus (1:1).

Inositol phosphate profiling of fermented cowpeas by 1H NMR spectroscopy.

The inositol phosphate content of naturally fermented cowpeas (Vigna sinensis var. Carilla) was studied using ion-pair HPLC and 1H NMR spectroscopy. The fermented flour was extracted with 0.

Nutritional assessment of raw and germinated pea (Pisum sativum L.) protein and carbohydrate by in vitro and in vivo techniques.

Objective: We assessed the effect of germinating Pisum sativum L. variant Arvense cv. Esla for 3 and 6 d in darkness on the chemical composition and nutritive utilization of protein and carbohydrates.

Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis Var. Carilla.

Cowpea (Vigna sinensis L. var. Carilla) flours obtained by fermentation with inoculum Lactobacillus plantarum (PF) or with the natural microorganisms present in the flour (NF) and subsequent heat treatment in an autoclave were prepared to study the effect of fermentation on the antioxidant vitamin content and on the antioxidant capacity.

Improved method to obtain pure alpha-galactosides from lupin seeds.

Improvement of a previously described method of purification of alpha-galactosides, members of the raffinose family of oligosaccharides (RFOs), has been developed for lupins. The considerable amount of sucrose present in the RFO preparations obtained by the previous method has been removed by modifying the purification stage on diatomaceous earth and charcoal. The present method allows for the preparation of high-purity RFOs containing approximately 99.

Fermentation of Vigna sinensis var. carilla flours by natural microflora and Lactobacillus species.

Natural fermentation and an inoculum containing 10% (vol/vol) Lactobacillus fermentum or Lactobacillus plantarum were used to obtain fermented flours from Vigna sinensis L. var. carilla seeds that had been washed with distilled water and dried at 55 degrees C for 24 h.

Nutritional evaluation of pea (Pisum sativum L.) protein diets after mild hydrothermal treatment and with and without added phytase.

The effect of mild hydrothermal treatment and the addition of phytase under optimal conditions (pH 5.5, 37 degrees C) on the nutritive utilization of the protein of pea (Pisum sativum L.) flour was studied in growing rats by examining the chemical and biological balance.

Biological activity of alpha-galactoside preparations from Lupinus angustifolius L. and Pisum sativum L. seeds.

Biological activity tests were performed on alpha-galactoside preparations obtained from Lupinus angustifolius L. cv. Mirela (alkaloid-rich) and Pisum sativum L.

Vitamin Stability and Growth of Psychrotrophic Bacteria in Refrigerated Raw Milk Acidified with Carbon Dioxide.

The effect of the application of CO for extending the storage life of raw cow's milk on the retention of some vitamins-all--retinol, 13--retinol, β-carotene, α tocopherol, γ tocopherol, thiamin and riboflavin-and on the growth of psychrotrophic spoilage bacteria has been studied. Raw cow's milk samples were acidified by bubbling CO through them to pH 6.0 and 6.

Effect of Light on Carbohydrates and Hydrosoluble Vitamins of Lentils during Soaking.

Lentils have been soaked with and without light to investigate the effect of the light on carbohydrates and soluble vitamins during the soaking process. Soaking significantly decreased the α-galactoside content of lentils (3.2% to 1.