Metabolomics insights of conventional and organic tempe during in vitro digestion and their antioxidant properties and cytotoxicity in HCT-116 cells.

Tempe, a fermented soybean food rich in polyphenols including isoflavones, is valued for its health benefits, notably its antioxidants. Concerns about glyphosate residues in crops have led to increased demand for organic soy products, including tempe. The study aimed to investigate the metabolomic profiles of tempe and its bioactive potentials prior to and following in vitro simulated gastrointestinal digestion.

Performance of fern protein hydrolysates as an emulsifier and nutraceutical ingredient in an O/W emulsion system and their effect on human gut microbiota and mammalian cells.

This study investigated the dual potential of fern protein hydrolysates (AFPHs) as functional and nutraceutical ingredients in an oil/water emulsion system. The AFPH-stabilised emulsion (AFPH-E) displayed a small and uniform droplet distribution and was stable to aggregation and creaming over a wide range of pH (5-8), salt concentrations ≤ 100 mM, and heat treatment ≤ 70 °C. Besides, the AFPH-E possessed and maintained strong biological activities, including antihypertensive, antidiabetic, and antioxidant, under different food processing conditions (pH 5-8; NaCl: 50-150 mM, and heat treatment: 30-100 °C).

Identification of acacia gum fermenting bacteria from pooled human feces using anaerobic enrichment culture.

Commercial acacia gum (AG) used in this study is a premium-grade free-flowing powder. It is a gummy exudate composed of arabinogalactan branched polysaccharide, a biopolymer of arabinose and galactose. Also known as food additive, acacia gum (E414), which is presently marketed as a functional dietary fiber to improve overall human gut health.

Characterisation and Colour Response of Smart Sago Starch-Based Packaging Films Incorporated with Anthocyanin.

To meet the need for food products to be safe and fresh, smart food packaging that can monitor and give information about the quality of packaged food has been developed. In this study, pH-sensitive films with sago starch and various anthocyanin concentrations of also known as red cabbage anthocyanin (RCA) at 8, 10, 12, and 14% (/) were manufactured using the solvent casting process. Investigation of the physicochemical, mechanical, thermal, and morphological characteristics of the films was performed and analysed.

An in vitro study: prebiotic effects of edible palm hearts in batch human fecal fermentation system.

Background: Edible palm hearts (EPH), known as palmito, chonta or swamp cabbage in America or umbut in Malaysia, is a type of vegetable harvested from palm tree species. EPH is firm and smooth and described as having a flavor resembling artichoke. It has underlying prebiotic potential that selectively stimulates the growth and activity of beneficial colonic microbiota, thus enhancing the host's health.