Industrial processing of citrus fruits generates an important amount of wastes that evoke environmental damage. Orange is the main citrus fruit consumed worldwide, and after its use, approximately more than a half of the fruit remains as by-products, which comprise important bioactive compounds useful for the development of promising nutraceuticals for the treatment of non-communicable diseases. This study aimed to gather scientific evidence about the biological effects of orange by-products using a systematic review. A total of 14 studies that were carried out in rodent models in the last 10 years were retrieved from PubMed and ScienceDirect databases. Studies that used another animal species, another type of citrus, or a combination of orange with other citrus were excluded. The risk of bias was assessed by using the SYRCLE RoB tool, and the results obtained are shown in an informative table, which showed that most of the studies used a pathological model of chronic diseases. We found that the peel is the most used agri-food by-product, and that it has the potential of reducing the levels of triglycerides, total cholesterol, glucose, and systolic blood pressure. However, to clinically assess these effects, these results need to be tested in future in humans. The included studies on the use of orange by-products strengthen the global sustainable food agenda. It is important to consider new research directions about the use of citrus fruit residues since it not only impacts the problem of its disposal but also provides solutions to eliminate the resulting contamination.
Snack consumption contributes to the prevalence of noncommunicable diseases because snacks contain high quantities of fat, sodium, and sugar. It is possible to reformulate these foods to improve their nutritional composition by incorporating coconut byproducts. This study aims to improve the nutritional profile of a snack by adding coconut flour to it. A Box–Behnken design was used to study the effects of coconut flour (40-60%), baking time (15-20 min), and temperature (140-160°C) on the physicochemical properties of the snack. There were considered response variables color aspects (L ∗ , a ∗ , b ∗ , C ∗ , and h ∗ ), aw, moisture, BI, and hardness. The R 2 was over 0.73 for aw, moisture, a ∗ , and b ∗ ; meanwhile, as for the rest of the variables, it was lower to 0.71, except for the hardness, for which the model was not significant. For that, the variables considered for the optimization were aw, moisture, a ∗ , and b ∗ . It was found that the moisture content and a ∗ and b ∗ values decreased as the amount of coconut flour increased. Time and temperature reduced the moisture content and the aw and b ∗ values. The optimum conditions of coconut flour amount, time, and temperature were 55.3%, 20 min, and 159°C, respectively. The result was a snack with appropriate physicochemical properties and an increase in the content of protein, fat, and ash compared to the nixtamalized corn flour; also, the principal fatty acid of the snack was the lauric acid, characteristic of the coconut. This study validates the production of a snack made with a virgin coconut oil byproduct.
Actualmente crece la evidencia sobre el tratamiento alternativo de la diabetes mellitus a través de alimentos funcionales como el jugo granada. La mayoría de los estudios se dirigen al efecto fisiológico del jugo cuando es suministrado forzadamente a ratas diabéticas. El objetivo de esta investigación fue evaluar el efecto de la exposición a libre acceso al jugo de granada sobre el consumo de líquidos, consumo de alimento y peso corporal en ratas diabéticas. Dos grupos de seis ratas sanas y seis hiperglucémicas, inducidas con 60 mg/kg de estreptozotocina intraperitoneal, se expusieron durante 21 días a jugo de granada, agua y alimento. Los resultados mostraron diferencias significativas (p < 0.05) en el consumo de líquidos y el peso corporal en ambos grupos. No se encontraron diferencias significativas en el consumo de alimento (p > 0.05). La exposición a libre acceso al jugo de granada evidenció su aceptación y generó diferencias conductuales en la ingesta.
El presente trabajo tuvo como objetivo determinar la preferencia y el grado de satisfacción de cuatro productos de panadería (galletas y grissinis) elaborados a base de una mezcla de trigo y frijol común (Phaseolus vulgaris) o trigo y lupino (Lupinus albus) en adultos de Chile, y comparar los resultados obtenidos para estos productos en población mexicana. El análisis sensorial se realizó mediante dos pruebas sensoriales hedónicas, una de preferencia y otra de grado de satisfacción. Los participantes fueron 60 adultos de Concepción, Chile. Los resultados mostraron que los cuatro productos fueron del agrado de los participantes, siendo las versiones elaboradas a base de harina de trigo y lupino las más preferidas y mayor puntuadas (2,05 ± 1,05 galleta y 1,28 ± 1,22 grissini) respecto a las elaboradas a base de harina de trigo y frijol (1,90 ± 1,22 galleta y 1,28 ± 1,22 grissini). Al comparar los valores obtenidos de los cuatro productos, se encontró diferencia estadística significativa en los puntajes otorgados a las galletas. En los grissinis los puntajes otorgados fueron idénticos. Los resultados de los participantes mexicanos mostraron una mayor preferencia y grado de satisfacción para los productos elaborados a base de harina de trigo y frijol. De acuerdo a los resultados se puede concluir que los productos de panadería elaborados con mezclas de cereales y leguminosas son una opción mediante la cual se puede favorecer el consumo de leguminosas, el cual ha disminuido en los últimos años. The purpose of this work was to determine the preference and degree of satisfaction of four bakery products (cookies and grissinis) made from a mixture of wheat and common beans (Phaseolus vulgaris) or wheat and lupine (Lupinus albus) in adults from Chile, and compare the results with the results recently obtained for these products in the Mexican population. The sensory analysis was performed using two hedonic sensory tests, one of preference and the other of degree of satisfaction. The participants were 60 adults from Concepción, Chile. The results showed that the four products were liked by the participants, the versions made from wheat and lupine flour were most preferred and highest rated (2.05 ± 1.05 cookie and 1.28 ± 1.22 grissini ) regarding those made of wheat flour and beans (1.90 ± 1.22 cookie and 1.28 ± 1.22 grissini). When comparing the values obtained from the four products, significant statistical difference was found in the scores given to the cookies. The grissinis scores were identical. The results of the Mexican participants showed a greater preference and degree of satisfaction for products made from wheat flour and beans. According to the results, it can be concluded that bakery products made with mixtures of cereals and legumes are an option by which the consumption of legumes can be favored, which has declined in recent years.
El objetivo del presente trabajo fue la formulación y evaluación de galletas y grissinis a base de una mezcla cereal-leguminosa, así como evaluar el grado de satisfacción y preferencia en un grupo de adultos y niños en México. Para la elaboración de los productos de panadería se empleó una combinación de harina de trigo-leguminosa de 55:45 para las galletas, mientras que para los grissinis fue de 68:32. En cuanto al contenido de proteína de los productos, presentaron valores de 10,65±0,06 a 12,09±0,30 g/100g. Por su parte, el contenido de fibra varió desde 0,39±0,30 hasta 3,84±0,37 g/100g. En cuanto a la prueba de grado de satisfacción se identificó que todos los productos fueron del agrado de los participantes, obteniendo calificaciones superiores a 0 (ni me gusta ni me disgusta). Mientras que en la prueba de preferencia, los productos elaborados con frijol, fueron preferidas en un mayor número de ocasiones que los de lupino. Se encontraron diferencias estadísticamente significativas entre el grupo de adultos y niños en los puntajes otorgados a todos los productos, lo que se puede relacionar con la familiaridad hacia éste tipo de alimentos.
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