ORCID Profile
0000-0002-5467-7944
Current Organisation
Charles Sturt University
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Publisher: MDPI AG
Date: 16-03-2022
DOI: 10.3390/PR10030580
Abstract: Brassica napus (canola) seed is a rich source of phytosterols, tocopherols and carotenoids, which all have recognized health benefits, although these are reduced or lost during crude oil refinement. Many studies are now outdated, so new research to monitor bioactive retention through current processing techniques is warranted. In this work, canola seed, in-process seed, and oil s les were collected from the major stages of five commercial canola oil processes. Analysis of phytosterols, tocopherols and carotenoids indicated seed pre-treatment enhanced bioactive concentrations in the crude oil. Although the bleaching step in each process eliminated all carotenoids, high concentrations of phytosterols and tocopherols remained in the refined oil across all processes, with losses notably lower than those found in previous reports. Moreover, crude oil s les from a two-stage cold pressing process showed greatly enriched concentrations of tocopherols (+122%), sterols (+140%) and carotenoids (+217%). The results show that modern Australian canola oil processing retains high phytosterol and tocopherol concentrations and warrants further investigation into bioactive enrichment strategies. Given the growing interest in health-enhanced foods, this study provides opportunities for nutrition and health-enhanced oil products and the potential for adding value in the edible oil industry.
Publisher: MDPI AG
Date: 20-06-2022
Abstract: Whey protein isolate (WPI)-derived bioactive peptide fractions (1–3, 3–5, 5–10, 1–10, and kDa) were for the first time used as emulsifiers in nanoemulsions. The formation and storage stability of WPI bioactive peptide-stabilized nanoemulsions depended on the peptide size, enzyme type, peptide concentration, and storage temperature. The highly bioactive kDa fractions were either poorly surface-active or weak stabilizers in nanoemulsions. The moderately bioactive kDa fractions formed stable nanoemulsions (diameter = 174–196 nm) however, their performance was dependent on the peptide concentration (1–4%) and enzyme type. Overall, nanoemulsions exhibited better storage stability (less droplet growth and creaming) when stored at lower (4 °C) than at higher (25 °C) temperatures. This study has shown that by optimizing peptide size using ultrafiltration, enzyme type and emulsification conditions (emulsifier concentration and storage conditions), stable nanoemulsions can be produced using WPI-derived bioactive peptides, demonstrating the dual-functionality of WPI peptides.
Publisher: Informa UK Limited
Date: 29-01-2010
DOI: 10.3109/09637480903393727
Abstract: Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods. Starch breakdown and pasting characteristics were also analysed using a Brabender viscoamylograph. Fermentation caused significant variations in the pH, non-volatile acidity and starch concentration. The pH decreased with concomitant increases in non-volatile acidity during co-fermentation of the cassava dough. Soy fortification up to 20% caused only minimal effects on the pH, titratable acidity and starch content during the fermentation period. Starch content decreased from 69.8% to 60.4% within the 48 h fermentation time in the unfortified s le, with similar trends noted at all levels of fortification. Starch pasting characteristics showed varied trends in pasting temperature, peak viscosity, viscosity at 95 degrees C and at 50 degrees C-hold with increasing fermentation time and soybean concentration. Cassava could be co-fermented with soybean up to 20% concentration during gari processing without significant effect on its process and product quality characteristics.
Publisher: Wiley
Date: 25-01-2010
Publisher: Elsevier BV
Date: 12-2014
Publisher: Medip Academy
Date: 27-04-2021
DOI: 10.18203/2394-6040.IJCMPH20211789
Abstract: Green leafy vegetables (GLVs) play an important role in human nutrition. In sub-Saharan African countries, GLVs are a vital source of essential micronutrients, and their consumption has long been a part of the cultural heritage of African households. In Nigeria, GLVs are either cooked as a stew or consumed raw and used as a main or a supporting dish. These GLVs have great nutritional and medicinal value. It is hypothesized that providing knowledge about the botanical description, nutritional and medicinal benefits to consumers could improve consumption, but much of existing knowledge is poorly documented and inaccessible. This paper aims to address this gap by collating information on some consumed in Delta State, Nigeria: African jointfir (Gnetum africanum, locally known as Ukazi), jute mallow, (Corchorus olitorius, locally known as Malafiya), and cassava (Manihot esculenta, Crantz), giant yellow mulberry (Myrianthus arboreus), okra (Abelmoschus esculentus), clove (Syzygium aromaticum) and bush buck, (Gongronema latifolium, locally known as Utazi) leaves.
Publisher: Elsevier BV
Date: 02-2014
Publisher: MDPI AG
Date: 24-10-2019
DOI: 10.3390/FOODS8110527
Abstract: Refined expeller-pressed (RCanO-I and RCanO-II) and expeller-pressed and solvent-extracted blended (RCanO-III and RCanO-IV) canola oils were compared to determine the effect of processing (extraction) practice on the frying life of canola oil. S les were from the 2016/2017 and 2017/2018 production seasons and were used to fry potato chips for 36 to 48 cycles. Frying life was assessed by the total polar compounds, retention of tocopherols, antioxidant activity, and other quality indices. RCanO-II exhibited significantly, the longest frying life as compared with the other three oils and this correlated with tocopherol retention and antioxidant activity (p 0.05). The extraction practice influenced the frying life of canola oil, but this was dependent on other processing practices employed by the in idual processors. Variations in initial oil quality dictated the rates of chemical reactions occurring in the oils during frying and influenced oil stability.
Publisher: Wiley
Date: 04-02-2023
DOI: 10.1111/IJFS.16292
Abstract: Whey protein hydrolysates are important food emulsifiers and bioactive ingredients. This study investigated the stability of whey protein isolate (WPI) bioactive peptide fraction nanoemulsions under representative food processing and storage conditions: pH (3–9), ion concentration (Na + , 0–200 m m and Ca 2+ , 0–15 m m ), thermal treatment (30–90 °C) and freeze–thawing. Bioactive peptide fractions, UC–10 and UP–10, were obtained by ultrafiltration of chymotrypsin or pepsin WPI hydrolysates, respectively. The nanoemulsions produced with these fractions had droplet diameters of 177 ± 3.5 nm (UC–10) and 154 ± 1.6 nm (UP–10). Nanoemulsions destabilised at pH 3–5, around the isoelectric point of WPI proteins but were stable at higher pH values, 6–9. Nanoemulsion instability escalated above critical Na + (25 m m ) and Ca 2+ (2.5 m m ) concentrations, but Ca 2+ accelerated droplet aggregation more strongly than Na + . Furthermore, nanoemulsions were moderately stable to heating and freeze–thawing. Overall, both WPI bioactive peptide‐stabilised nanoemulsions showed consistent stability to the processing conditions. This study expands on designing, producing and utilising nanoemulsions based on WPI bioactive peptides.
Publisher: Elsevier BV
Date: 02-2013
DOI: 10.1016/J.FOODCHEM.2012.09.053
Abstract: Heat pre-treated and non heat pre-treated whey protein isolate (WPI) were hydrolysed using α-chymotrypsin (chymotrypsin), pepsin and trypsin. The in vitro antioxidant activity, ACE-inhibition activity and surface hydrophobicities of the hydrolysates were measured in order to determine if peptides with dual functionalities were present. Dual functional peptides have both biological (e.g. antioxidant, ACE-inhibition, opioid activities) and technological (e.g. nanoemulsification abilities) functions in food systems. Heat pre-treatment marginally enhanced the hydrolysis of WPI by pepsin and trypsin but had no effect on WPI hydrolysis with chymotrypsin. With the exception of the hydrolysis by trypsin, heat pre-treatment did not affect the peptide profile of the hydrolysates as analysed using size exclusion chromatography, or the antioxidant activity (P>0.05). Heat pre-treatment significantly affected the ACE-inhibition activities and the surface hydrophobicities of the hydrolysates (P 0.05) but in some instances caused a reduction in the antioxidant activity of WPI hydrolysates. The chymotrypsin hydrolysate showed a broad MW size range, and was followed by pepsin and then trypsin. The bioactivities of the hydrolysates generally decreased in the order chymotrypsin>trypsin>pepsin. This study showed that by manipulating protein conformation with pre-hydrolysis heat treatment, combined with careful enzyme selection, peptides with dual functionalities can be produced from WPI for use as functional ingredients in the manufacture of functional foods.
Publisher: Informa UK Limited
Date: 20-04-2010
DOI: 10.3109/09637480903379460
Abstract: Studies were conducted to evaluate the combined effects of spontaneous fermentation and amylase-rich flours (ARF) on some nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize. A 2 x 3 x 3 factorial design, with fermentation medium, fermentation time and ARF level, was performed. The blends were fermented for the specific times and analysed for their titratable acidity, pH, water absorption capacity, viscoelastic properties, texture, protein and mineral content. Fermentation and ARF addition influenced titratable acidity, pH, water absorption, viscoelastic properties and texture of the cowpea-fortified nixtamalized maize. Addition of ARF decreased the viscoelastic properties, texture and pH of all the blends with a corresponding increase in acidity. Slight increases in protein and ash contents were noted with products fermented in coconut water, but ARF addition had only a marginal effect. Thus, fermentation and ARF addition could be applied to cowpea-fortified nixtamalized maize to enhance the functionalities with reduced viscosity and texture suitable for weaning food formulations.
No related grants have been discovered for Randy Adjonu.