Current Nutrition & Food Science - Online First

Thai Coconut Pancake (Khanom Ba-bin) is a traditional Thai dessert made from glutinous rice flour, coconut, and sugar. It is gaining popularity, especially as a street food in night markets. However, its nutritional value is limited due to its main ingredients.

This study aimed to develop and evaluate Thai Coconut Pancake using various Thai pigmented rice flours as partial substitutes for white glutinous rice flour to enhance its nutritional value and antioxidant properties and determine consumer acceptance through sensory evaluation.

Four pigmented rice varieties (Sung Yod, Riceberry, Hom Nil, and black glutinous rice) were used to replace white glutinous rice flour at 10%, 20%, and 30% levels. The total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities (DPPH and ABTS assays) of the modified Thai Coconut Pancake samples were determined and compared. Sensory evaluation was conducted using a 9-point hedonic scale to assess consumer acceptance.

Incorporating pigmented rice flours significantly increased TPC, TFC, and antioxidant activities compared to the control (100% white glutinous rice flour). Black glutinous rice flour substitution at 30% yielded the highest TPC (65.39 ± 0.32 μg GAE/g dw) and TFC (63.09 ± 0.56 μg QE/g dw). Hom Nil rice flour at 30% substitution exhibited the highest antioxidant activities in both DPPH (31.65 ± 0.43% inhibition) and ABTS (60.83 ± 0.45% inhibition) assays. A clear dose-response relationship was observed between substitution levels and the content in terms of bioactive compounds. Sensory evaluation revealed that a 20% substitution level was optimal, showing no significant differences in overall acceptability compared to the control, indicating the potential for product development.

This study demonstrates the potential of using Thai pigmented rice flours to enhance the nutritional value and antioxidant properties of traditional Thai desserts, with a 20% substitution level providing optimal balance between nutritional enhancement and sensory acceptance, offering a promising approach to developing healthier food products while preserving cultural authenticity.

The search for effective antiviral therapies against the Coronaviridae family, particularly SARS-CoV-2, remains a critical priority. Baicalin and baicalein, natural flavonoid compounds, have shown promising antiviral activity against SARS-CoV-2 in various experimental studies.

This systematic review, encompassing 25 total articles, analyzed the direct antiviral effects of these compounds against SARS-CoV-2, focusing on their inhibitory activity against key viral proteins.

Baicalin and baicalein exhibit antiviral activity against SARS-CoV-2, primarily by targeting the main protease (3CLpro) and, to a lesser extent, other viral proteins like RdRp, PLpro, and the spike protein. Baicalein consistently demonstrates superior inhibitory activity with lower IC50 values and higher selectivity indices compared to baicalin. While the article highlights promising antiviral activity, it also notes that baicalein might be a promiscuous Mpro inhibitor and its efficacy may be influenced by the presence of reducing agents like DDT. While baicalein shows potential as a promising antiviral agent, further research is necessary to confirm its in-vivo efficacy, optimize its pharmacokinetic properties, and fully understand its mechanisms of action.

Further investigation into the potential for off-target effects, particularly the observed renal toxicity, is also warranted.

Compared to many other foods, cocoa and chocolate stand out for their high concentrations of polyphenols, particularly catechins, anthocyanidins, and procyanidins. These compounds possess antioxidant, anti-inflammatory, and vasodilatory properties that can confer multiple health benefits. This present study has been undertaken to assess the effects of polyphenol-rich chocolate consumption on various aspects of human health, including mood, cognition, cardiovascular health, insulin sensitivity, immune function, gut microbiota, and cancer risk. The high polyphenolic content in dark chocolates improves endothelial function, inhibits platelet aggregation, lowers blood pressure, enhances insulin sensitivity, etc. Cocoa polyphenols have been found to augment cognitive performance due to their ability to modulate gut microbiota. Potential antidepressant and anticarcinogenic activities were also reported.

The present study aimed to identify the impact of polyphenol-rich chocolate on human health.

Electronic searches were carried out using the databases viz. Google, Google Scholar, and PubMed for the study. The search was restricted for a period of 48 years, ranging from 1980 - 2022, to make it more systematic and concise. The obtained research and review articles were thoroughly studied and analyzed to present a comprehensive review.

The findings of the present study mainly focus on the impact of polyphenols on human health, especially cognitive status. Evidence indicates that polyphenol-rich dark chocolate might offer numerous advantages for cardiovascular and metabolic health, but its effects on cognition, mental health, gut microbiota, and cancer risk need to be studied further. More research, including animal experiments and human trials, is needed to understand the health impact and optimal dosages of dark chocolate. Understanding chocolate’s therapeutic benefits can open new avenues for human well-being.

The complex relationship between chocolate and emotion via the gut-brain axis has been discussed. From the momentary sensory pleasures to the intriguing interplay between cravings and comfort-seeking behaviors, chocolate has a unique place in the realm of emotional indulgence.

Diabetes mellitus is a significant public health concern as its global prevalence continues to rise. Non-pharmacological treatments may offer promising results for diabetic patients. This study aimed to evaluate the effects of cinnamon-based cookies on blood glucose and antioxidant levels in diabetic rats.

A randomized block design was used, involving five groups: a non-diabetic group, a positive control group receiving 0.6 mg/kg/day of glibenclamide, a negative control group receiving aqua dest, a group receiving cinnamon extract cookies (0.2 g/kg), and a group receiving powdered cinnamon cookies (0.6 g/kg). A total of 40 Sprague-Dawley rats were randomly divided into these groups (n = 8 per group). Diabetes was induced using streptozotocin (50 mg/kg). The intervention lasted for 21 days, during which body weight and blood glucose levels were monitored on days 0, 3, 7, 14, and 21. At the end of the intervention, the rats were sacrificed, and blood serum was collected via intracardiac puncture. Body weight was measured using a digital scale, while blood glucose levels were determined using a glucometer. The serum was then analyzed for SOD, MDA, and insulin levels using the ELISA method.

The study demonstrated that both types of cinnamon cookies significantly decreased blood glucose levels by day 3, with the cinnamon powder cookies achieving levels comparable to those of non-diabetic rats by day 7. Additionally, both types of cookies significantly improved SOD and insulin levels and reduced MDA levels in the rats. However, the body weight of the diabetic rats was not fully restored.

These findings suggest that cinnamon could be utilized in food product development for blood glucose control, with cinnamon powder potentially offering more favorable results.

Evidence has shown that consuming plant-based foods instead of animal-based foods has positive effects on human and planet health. The current study aimed to compare animal-based recipes (ABRs) and plant-based recipes (PBRs) nutritionally and environmentally.

Plant-based recipes (adapted from animal-based recipes) were obtained from the “Vegan Nutrition with Healthy and Delicious Recipes” book for inclusion in this study. Nutrient components, including energy content, energy density (ED), macro and micronutrient profiles, such as environmental metrics, which are greenhouse gas emissions (GHGE), water footprint (WF), and land use (LU), were calculated and compared between animal-based and plant-based recipes.

While dietary fiber and insoluble fiber were higher, protein, total fat, saturated fatty acids, monounsaturated fatty acids, vitamin B12, and zinc contents were lower in PBRs, compared to ABRs. With exceptions (magnolia, muffins, and vegan souffle), medians GHGS, WF, and LU of PBRs were lower than those of ABRs(). Plant-based hamburgers and meatballs, whose main ingredients were fresh vegetables, had the lowest environmental impact.

It is well known that human diet and food choices are among the main components that contribute to environmental impact. Although the ecological footprints of foods and recipes are essential in the diet, their nutrient densities should not be overlooked. Enriching the nutritional values of the foods used in PBRs may improve their dietary values. In addition, it should also be forgotten that using high amounts of non-nutritious foods, such as sugar, in PBRs due to their low ecological impact is incorrect.

Microencapsulated Pediococcus pentosaceus GS4 (MTCC 12683) with prebiotics and chitosan coating can be used in food functional products, enhancing shelf life and restoring probiotic properties.

This study aimed to analyze the effects of inulin (I) fructooligosaccharide (FOS) and chitosan coating in microencapsulation of probiotic strain P. pentosaceus GS4 survivability in simulated gastrointestinal (GI) conditions and at different storage conditions.

To enhance the stable viability of probiotic P. pentosaceus, GS4, inulin, and FOS were separately combined into alginate (Alg) following chitosan (C) coating during the process of microencapsulation. Encapsulation efficiency, morphological characterization, and cell survival of different microbeads were evaluated before and after exposure to simulated GI conditions at different storage conditions.

Alginate-inulin-FOS combined chitosan coated (Alg/I/FOS/C) microbeads showed higher viability than other groups. Chitosan-coated beads had increased diameter (2.52- 2.71 mm) in comparison to uncoated beads (1.98- 2.42 mm). On successive challenges through simulated GI conditions, microencapsulated probiotics demonstrated higher viable cells than control cells (P<0.05). At different storage conditions, stable cell viability occurred at -20°C> 4°C> room temperature.

In conclusion, Alg/I/FOS/C beads stored at -20°C maintained stable probiotic viability and are found to be suitable for food technological applications.

Rendang is one of the traditional foods of West Sumatra made from processed beef, which is vulnerable to adulteration with non-halal meats such as pork.

This research aimed to develop the method for discriminating beef fat and lard (pig and wild boar) of rendang using a Fourier Transform Infra-Red (FTIR) combined with chemometric analysis.

The training data set was rendang made of the binary mixture of beef and pork (pig and wild boar) with 11 concentrations. The testing data set was rendang obtained from several food stalls in Padang, West Sumatra Indonesia. Fat was extracted using the soxhlet method and then analyzed using ATR-FTIR spectroscopy at 4000-400 cm^-1 wave numbers. The discriminant analysis (DA) was used to discriminate fat, while the Principle Component Regression (PCR) and Partial Least Square (PLS) models were used for quantification analysis.

The result showed DA could classify rendang without misclassification at wave numbers of 1400-1000 cm^-1 (pig) and 2800-1000 cm^-1 (wild boar). About seven of ten commercial rendang were identified as beef, but three of them failed using the Beef-Pork-DA model. Meanwhile, five commercial rendang were classified as mixture and wild boar using the Beef-Wild boar DA model. In quantitative analysis, the best PCR model for pig was at a wave number of 1500-1000 cm^-1 with a calibration R² value of 0.9946, predicted R² 0.9926, RMSEC 0.0327, and RMSEP 0.0464. The best PLS model for wild boars was at wave numbers 1400-1000 cm^-1 with the R² calibration value of 0.9974, R² prediction 0.9875, RMSEC 0.0229, RMSEP 0.0572.

FTIR spectroscopy combined with chemometrics successfully classified and quantified beef fat pork, and wild boar fat in rendang. However, further validation of the five rendang testing datasets using the DNA-based method that failed to identify as beef using the FT-IR method is necessary.