Formulation of functional crackers enriched with germinated lentil extract: A Response Surface Methodology Box-Behnken Design

Polat, Havva; Çapar, Tuğba Dursun; Inanir, Cansu; Ekici, Lütfiye; Yalçın, Hasan

doi:10.1016/j.lwt.2020.109065

Cited by 45 publications

(30 citation statements)

References 40 publications

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“…Figure 1 a illustrates the X-ray diffraction (XRD) patterns of the Fe 3 O 4 @Ti 3 C 2 nanocomposites. The characteristic diffraction peak (002) of the material fit well with Ti 3 C 2 , which was consistent with the report [ 18 ]. The characteristic diffraction peaks (220, 311, 511, 440) of Fe 3 O 4 match well with the standard XRD data of magnetite [ 19 ].…”

Section: Resultssupporting

confidence: 91%

Optimizing Adsorption of 17α-Ethinylestradiol from Water by Magnetic MXene Using Response Surface Methodology and Adsorption Kinetics, Isotherm, and Thermodynamics Studies

Huang

et al. 2021

Molecules

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Magnetic MXene composite Fe3O4@Ti3C2 was successfully prepared and employed as 17α-ethinylestradiol (EE2) adsorbent from water solution. The response surface methodology was employed to investigate the interactive effects of adsorption parameters (adsorption time, pH of the solution, initial concentration, and the adsorbent dose) and optimize these parameters for obtaining maximum adsorption efficiency of EE2. The significance of independent variables and their interactions were tested by the analysis of variance (ANOVA) and t-test statistics. Optimization of the process variables for maximum adsorption of EE2 by Fe3O4@Ti3C2 was performed using the quadratic model. The model predicted maximum adsorption of 97.08% under the optimum conditions of the independent variables (adsorption time 6.7 h, pH of the solution 6.4, initial EE2 concentration 0.98 mg L−1, and the adsorbent dose 88.9 mg L−1) was very close to the experimental value (95.34%). pH showed the highest level of significance with the percent contribution (63.86%) as compared to other factors. The interactive influences of pH and initial concentration on EE2 adsorption efficiency were significant (p < 0.05). The goodness of fit of the model was checked by the coefficient of determination (R2) between the experimental and predicted values of the response variable. The response surface methodology successfully reflects the impact of various factors and optimized the process variables for EE2 adsorption. The kinetic adsorption data for EE2 fitted well with a pseudo-second-order model, while the equilibrium data followed Langmuir isotherms. Thermodynamic analysis indicated that the adsorption was a spontaneous and endothermic process. Therefore, Fe3O4@Ti3C2 composite present the outstanding capacity to be employed in the remediation of EE2 contaminated wastewaters.

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Section: Resultssupporting

confidence: 91%

Optimizing Adsorption of 17α-Ethinylestradiol from Water by Magnetic MXene Using Response Surface Methodology and Adsorption Kinetics, Isotherm, and Thermodynamics Studies

Huang

et al. 2021

Molecules

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“…Determination of Phenolic Content and Antioxidant Activity 2.6.1. Phenolic Content Determination Phenolic compound content was determined by the Folin-Ciocalteu method according to Polat, et al [26]. The methanol extracts (free phenolic content), alkaline hydrolysed supernatants (bound phenolic content) and supernatants from the in vitro gastrointestinal digestion (bio-accessible phenolic content) were all analysed using this method.…”

Section: Extraction Of Phenolic Compoundsmentioning

confidence: 99%

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Brennan

et al. 2021

Foods

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Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p < 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p < 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p < 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.

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“…Therefore, there are a lot of studies in the literature that have highlighted the possibility of using different legumes in germinated form or flours from them, emphasizing the influence of this addition, both in terms of optimizing the nutritional profile of the food products and on their quality characteristics. Thus, the authors of various articles have outlined the fact that legumes in a germinated form can be used as an addition (as such or in powder form) in a wide range of foods, such as drinks [ 26 ], sweet products [ 27 ], various salty foods, bakery products, dairy products [ 28 ], pasta [ 29 ], crackers [ 30 ], etc. Depending on the food products, the addition of legumes in a germinated form has different effects.…”

Section: Introductionmentioning

confidence: 99%

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Atudorei

Stroe

Codină

2021

Plants

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The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil (Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine (Lupinus albus) were investigated over 2 and 4 days of germination. Different changes were noticed during microscopic observations (Stereo Microscope, SEM) of the legume seeds subjected to germination, mostly related to the breakages of the seed structure. The germination caused the increase in protein content for bean, lentil, and chickpea and of ash content for lentil, soybean and chickpea. Germination increased the availability of sodium, magnesium, iron, zinc and also the acidity for all legume types. The content of fat decreased for lentil, chickpea, and lupine, whereas the content of carbohydrates and pH decreased for all legume types during the four-day germination period. Fourier transform infrared spectroscopic (FT-IR) spectra show that the compositions of germinated seeds were different from the control and varied depending on the type of legume. The multivariate analysis of the data shows close associations between chickpea, lentil, and bean and between lupine and soybean samples during the germination process. Significant negative correlations were obtained between carbohydrate contents and protein, fat and ash at the 0.01 level.

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Formulation of functional crackers enriched with germinated lentil extract: A Response Surface Methodology Box-Behnken Design

Cited by 45 publications

References 40 publications

Optimizing Adsorption of 17α-Ethinylestradiol from Water by Magnetic MXene Using Response Surface Methodology and Adsorption Kinetics, Isotherm, and Thermodynamics Studies

Optimizing Adsorption of 17α-Ethinylestradiol from Water by Magnetic MXene Using Response Surface Methodology and Adsorption Kinetics, Isotherm, and Thermodynamics Studies

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

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