The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Anil Kumar - One of the best experts on this subject based on the ideXlab platform.
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metal based nanoparticles trigger the differential expression of key regulatory genes which regulate iron and zinc homeostasis mechanism in finger millet
Journal of Cereal Science, 2021Co-Authors: Ajay Kumar Chandra, Dinesh Pandey, Apoorv Tiwari, Kavita Gururani, Aparna Agarwal, Anupam Dhasmana, Anil KumarAbstract:Abstract Since green revolution, the Food systems in most of the countries have dramatically changed but undernourishment still remains an inflammable problem. This alarming condition is even increasing due to the marginal supply of nutri-Enriched Food to eat. Under such chronically undernourished condition, dietary deficiencies of iron and zinc lead to compromised planetary health and economic losses. Given the micronutrient deficiency, there is an urgent call to devise or innovative a strategy for providing the requisite amount of iron and zinc in their daily intake to counter this issue. Thus being a high iron and zinc accumulating crop, finger millet can be efficiently used as an intricate model system to explore the prospects of genetic and molecular mechanisms which are responsible for nutrient enrichment in grains. We report here a promising role of nanotechnology in terms of their iron and zinc biofortification potentials in the finger millet. Comparative in vitro evaluation using lower concentration of Fe3O4 (100 ppm) and ZnO (5 ppm) nanoparticles (NPs) display a significant promotory effect on both mineral assimilation and growth parameters whereas higher concentrations of NPs, FeSO4.7H2O and ZnSO4.7H2O bulk salts marked inhibitory effects. The molecular modelling and docking interaction analysis infers that these nano-minerals may bind to significantly influence the modulation of regulatory genes. The result was further validated using real time PCR profiling. The differential expression profiling resulted in higher transcriptional modulation of iron and zinc transporters particularly EcFER1, EcIRT2, EcYSL2, EcZIP1 and EcZTP29 in nano-primed genotypes compared to controls. Thus in conclusion, being a nutrient by default and stress-resilient crop, nanoparticle formulations in finger millet triggers the epigenetic regulation of potential key regulatory genes involved in iron and zinc homeostasis. The study also indicates innovative role of nano-seed priming for biofortification which triggers differential modulation of iron and zinc acquisition and enrichment in grains despite nutrient limiting conditions.
Isabel Hernando - One of the best experts on this subject based on the ideXlab platform.
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importance of consumer perceptions in fiber Enriched Food products a case study with sponge cakes
Food & Function, 2017Co-Authors: Amparo Tarrega, Amparo Quiles, P Morell, Susana Fiszman, Isabel HernandoAbstract:Sponge cakes Enriched with fiber from different sources (maltodextrin, wheat, apple, blackcurrant and a mixture of potato and Plantago ovata) were studied. Profiling of the different cakes was carried out, first using a check-all-that-apply (CATA) question then evaluating the consumers’ likings using a hedonic scale. The consumers also completed a nutrition knowledge (NK) questionnaire that was used to classify them according to their NK level. The instrumental texture of the cakes was evaluated by the texture profile analysis (TPA) method. The consumers’ response was not linked to their NK level, but it mainly depended on the importance they gave to the cakes’ distinctive sensory characteristics. In general, liking increased for samples considered easy to chew, spongy, soft and sweet, and decreased for samples perceived as tasteless, dry or having a fruity or an odd flavor. The sponge cakes containing maltodextrin or wheat fiber, which mostly resembled a conventional cake, were the most liked in general. Those containing the other three fibers were rejected by part of the consumers, for being tasteless in the case of potato plus Plantago ovata fiber, for being dry and doughy in the case of apple fiber and for having an odd flavor in the case of blackcurrant fiber.
P Morell - One of the best experts on this subject based on the ideXlab platform.
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importance of consumer perceptions in fiber Enriched Food products a case study with sponge cakes
Food & Function, 2017Co-Authors: Amparo Tarrega, Amparo Quiles, P Morell, Susana Fiszman, Isabel HernandoAbstract:Sponge cakes Enriched with fiber from different sources (maltodextrin, wheat, apple, blackcurrant and a mixture of potato and Plantago ovata) were studied. Profiling of the different cakes was carried out, first using a check-all-that-apply (CATA) question then evaluating the consumers’ likings using a hedonic scale. The consumers also completed a nutrition knowledge (NK) questionnaire that was used to classify them according to their NK level. The instrumental texture of the cakes was evaluated by the texture profile analysis (TPA) method. The consumers’ response was not linked to their NK level, but it mainly depended on the importance they gave to the cakes’ distinctive sensory characteristics. In general, liking increased for samples considered easy to chew, spongy, soft and sweet, and decreased for samples perceived as tasteless, dry or having a fruity or an odd flavor. The sponge cakes containing maltodextrin or wheat fiber, which mostly resembled a conventional cake, were the most liked in general. Those containing the other three fibers were rejected by part of the consumers, for being tasteless in the case of potato plus Plantago ovata fiber, for being dry and doughy in the case of apple fiber and for having an odd flavor in the case of blackcurrant fiber.
Maria Teresa Rodriguezestrada - One of the best experts on this subject based on the ideXlab platform.
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current and new insights on phytosterol oxides in plant sterol Enriched Food
Chemistry and Physics of Lipids, 2011Co-Authors: Guadalupe Garciallatas, Maria Teresa RodriguezestradaAbstract:Over the past 15 years, plant sterol-Enriched Foods have faced a great increase in the market, due to the asserted cholesterol-lowering effect of plant sterols. However, owing to their chemical structures, plant sterols can oxidize and produce a wide variety of oxidation products with controversial biological effects. Although oxyphytosterols can derive from dietary sources and endogenous formation, their single contribution should be better defined. The following review provides an overall and critical picture on the current knowledge and future perspectives of plant sterols-Enriched Food, particularly focused on occurrence of plant sterol oxidation products and their biological effects. The final objective of this overview is to evince the different aspects of plant sterols-Enriched Food that require further research, for a better understanding of the influence of plant sterols and their oxides on consumers’ health.
Isabel C F R Ferreira - One of the best experts on this subject based on the ideXlab platform.
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a natural Food ingredient based on ergosterol optimization of the extraction from agaricus blazei evaluation of bioactive properties and incorporation in yogurts
Food & Function, 2018Co-Authors: Rubia Carvalho Gomes Correa, Rosane Marina Peralta, Adelar Bracht, Lillian Barros, ângela Fernandes, Marina Sokovic, Isabel C F R FerreiraAbstract:In recent years, mycosterols have emerged as potential functional ingredients for the development of sterol-Enriched Food products and dietary supplements. Agaricus blazei is a mushroom rich in bioactive compounds. For commercial purposes, their fruiting bodies must obey rigid morphological criteria. Those not conforming to these criteria are usually discarded, although this does not mean impairment of their content in bioactives. The aim of the present work was to propose the use of commercially discarded A. blazei fruiting bodies for obtaining an extract rich in ergosterol as a fortifier ingredient for yogurts. For extraction, the Soxhlet technology was used and the highest ergosterol yield (around 12%) was achieved in the 5th cycle, yielding 58.53 ± 1.72 µg of ergosterol per 100 g of mushroom (dry weight). The ergosterol rich extract presented notable antioxidant and antimicrobial properties, besides showing no hepatotoxicity. When added to the yogurts it significantly enhanced their antioxidant properties. Furthermore, it did not significantly alter the nutritional or the individual fatty acid profiles of the final dairy products. Thus, A. blazei fruiting bodies that do not conform to the commercial requirements of the market and are normally discarded could be exploited for obtaining a natural high added-value Food additive, following the circular bioeconomy concept.
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the emerging use of mycosterols in Food industry along with the current trend of extended use of bioactive phytosterols
Trends in Food Science and Technology, 2017Co-Authors: Rubia Carvalho Gomes Correa, Rosane Marina Peralta, Adelar Bracht, Isabel C F R FerreiraAbstract:Abstract Background Consumption of Foods Enriched with phytosterols (PS) can promote substantial reductions in the low-density lipoprotein cholesterol concentrations, a major risk factor for cardiovascular diseases (CVD). For reaching the 2 g/d threshold dose for cholesterol-lowering purposes, the ingestion of PS-Enriched Foods as well as PS-based nutraceuticals is required. With a growing global functional Food market moving billions every year, there are promising opportunities for the development of health claim-bearing sterol-Enriched Food products. Scope and approach The present review aims not only to summarize and critically discuss the research produced during the last decade on PS, but also to propose a natural, interesting and sustainable alternative to these compounds. For this purpose, this work presents the mycosterols as promising and still underexplored sources of functional ingredients for the development of sterol-Enriched Food products and dietary supplements. Key findings and conclusions Ergosterol-Enriched fungi extracts are potential sources of biomolecules that could not only impair cholesterol absorption but also inhibit its biosynthesis in human body, besides promoting other significant health benefits such as anti-cancer, antiproliferative, anti-inflammatory and antimicrobial effects. In addition, as a precursor of Vitamin D2, ergosterol might improve bone metabolism, immunity and mood. The isolation of novel bioactive mycosterols from still underexploited fungi species, the optimization of the existing methodologies for production and isolation of these target mycochemicals (mainly automatized liquid fermentation technologies), as well as the extensive study of their application in Food product formulations (including products' efficacy, stability, nutritional and sensorial evaluation), are current challenges for research.