Dynamics in nutrients, sterols and total flavonoid content during processing of the edible Long-Horned grasshopper (Ruspolia differens Serville) for food. | LitMetric
Long-horned grasshopper (Ruspolia differens Serville) is a tasty delicacy in over 20 African countries. This study evaluated the impact of diverse post-harvest thermal treatment (blanching, boiling, toasting, and deep-frying) on the nutrients, total flavonoid content and sterols preservation of R. differens products. Crude protein, ash, and fibre of R. differens was drastically reduced by deep-frying technique. There was increase in Omega-3 (α-linolenic acid), Omega-6 fatty acid (linoleic and arachidonic acids) and sterols [(22Z)-27-Norergosta-5,22-dien-3β-ol, cholesterol, campesterol, cholest-4-ene-3-one and β-sitosterol] and flavonoids (2-3 folds) during blanching compared to other techniques. The iron and zinc content increased significantly in blanched and boiled products of R. differens. Thus, losses of nutrients, total flavonoid content and sterols during processing of R. differens for food can be mitigated by employing blanching technique, which is cheaper and least time-consuming. The implications of these dietary and therapeutic compounds on human nutrition and health are discussed.
Introduction: This study investigates the synthesis of silver nanoparticles (Ag NPs) using Helianthemum lippii extract and evaluates their photoprotective, anti-hemolytic, antibacterial, and anti-inflammatory properties compared to various extract fractions, including total aqueous extract (AE), flavonoid monoglycosides (FMG), flavonoid diglycosides/triglycosides (FDG/FTG), tannins (TN), and anthocyanins (AC). Helianthemum lippii is rich in bioactive compounds such as caffeic acid, p-coumaric acid, and gallic acid, known for their therapeutic potential. This study aims to determine whether embedding these phytochemicals into Ag NPs enhances their biomedical applications compared to the natural extract fractions.
Department of Food Engineering, School of Mechanical and Chemical Engineering, Wollo University, Kombolcha Institute of Technology, Kombolcha, Ethiopia.
This study investigates that the phenolic compound extracted from the potato peels using ethanol by maceration as a natural preservation agent for cow butter, yielding 10.42 ± 0.03 % phenolic compound.
The use of alternative ingredients as supplements to or blends with kombucha tea to improve organoleptic properties and health effects has recently increased. Indian gooseberry fruit is among the most promising alternative raw materials for producing functional kombucha since the berries contain several beneficial substances. In this study, the production of functional kombucha beverages from fusions of black tea and Indian gooseberry fruit homogenate (IGH) was investigated, and the chemical and biological properties of kombucha products were evaluated and compared with those of traditional black tea kombucha products.
Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China. Electronic address:
This study aimed to analyze the effects of temperature on physicochemical properties and volatile profiles of the 'Shine Muscat' grape during postharvest storage. Fresh grapes were stored at 4 °C and 25 °C for 28 d. The salable weight and appearance-related quality were better maintained in low-temperature storage (4 °C), and grapes stored at 25 °C presented a higher total soluble solids/titratable acidity ratio (TSS/TA), total phenols, total flavonoids, and total anthocyanins during storage compared to 4 °C.
Cold stress is an environmental factor that seriously restricts the growth, production and survival of plants, and has received extensive attention in recent years. Hydrogen sulfide (HS) is an ubiquitous gas signaling molecule, and its role in alleviating plant cold stress has become a research focus in recent years. This paper reviews for the first time the significant effect of HS on improving plant cold resistance, which makes up for the gaps in the existing literature.
