Extractions of the underground parts of valerian were prepared with water and ethanol (25–95%) at 25–75 °C. Extraction yields, bioactive compounds, and the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability of lyophilized extracts were determined. The inhibitory effects of the extracts, valerenic acid derivatives and phenolic acids, on metabolic syndrome (MS)-related enzymes activities were further examined. Both roots and rhizomes extracted with 95% ethanol at 75 °C had the highest levels of bioactive compounds. The antioxidant capacity and inhibition of MS-related enzymes of the roots extract were better than those of the rhizomes. The roots extract more strongly inhibited pancreatic lipase (inhibition of 50% of enzyme activity (IC₅₀), 17.59 mg/mL), angiotensin-converting enzyme (ACE, IC₅₀, 3.75 mg/mL), α-amylase (IC₅₀, 12.53 mg/mL), and α-glucosidase (IC₅₀, 15.40 mg/mL). These four phenolic acids inhibited the activity of MS-related enzymes. Valerenic acid demonstrated more of an inhibitory ability for ACE (IC₅₀, 0.225 mg/mL, except for caffeic acid) and α-glucosidase (IC₅₀, 0.617 mg/mL) than phenolic acids. Valerian extract inhibited key enzyme activities that were associated with obesity (lipase), hypertension (ACE), and type 2 diabetes (α-amylase and α-glucosidase), suggesting that it is a potential candidate for the development of functional supplements.

The effects of lyophilized tamarillo powder (TP) on the physicochemical, antioxidant, sensory, and starch digestibility characteristics of steamed breads were studied. The TP was used to substitute 5–20% of wheat flour to make steamed breads, assigned as T5, T10, T15, and T20, respectively. The results showed that TP is rich in dietary fiber (36.45%). Its extract is rich in bioactive components, including phenolic compounds (28.90 mg GAE/g extract), ascorbic acid (3.25 mg/g extract), total anthocyanins (316.35 μg C3GE/g extract), and total carotenoids (12.68 μg βCE/g extract) and has good antioxidant capacity. As the level of TP increased, the color of steamed breads became darker, redder, and yellower; the texture became harder, and the overall consumption preference decreased. However, their bioactive components content and antioxidant activity increased. The starch hydrolysis percentage of T5 (43.82%), T10 (41.57%), T15 (37.41%), and T20 (35.63%) at 180 min was significantly lower than that of the control (49.80%) (p < 0.05). The in vitro predicted glycemic index (80.02) of T20 was categorized as a medium-GI food when bread was used as the reference. On a nine-point hedonic test, control and T5 had the highest overall preference scores (7.1–7.4). The T20 supplemented with extra 15–20% water improved its volume and specific volume, and the overall preference scores (7.4–7.5) were not significantly different from the control (p > 0.05). Overall, a partial replacement of wheat flour with TP in steamed bread making could be developed as a new type of medium-GI value food containing more bioactive components and effective antioxidant capacity.

The effects of replacing 5–25% of wheat flour (WF) with Taiwanese cocoa bean shells (CBSs) on the physicochemical, antioxidant, starch digestion, and sensory properties of the bread were studied. The lead (0.18) and cadmium (0.77) contents (mg/kg) of the CBSs were below the Codex Alimentarius specifications for cocoa powder. Ochratoxin A and aflatoxins (B₁, B₂, G₁, and G₂) were not detected in the CBSs. The CBSs were rich in dietary fiber (42.9%) and bioactive components and showed good antioxidant capacity. The ash, fat, protein, dietary fiber, crumb a* and c*, hardness, chewiness, total phenols, and antioxidant activities of the bread increased with an increasing CBSs level. The starch hydrolysis rate (45.1–36.49%) of the CBS breads at 180 min was lower than that of the control (49.6%). The predicted glycemic index of the bread (CBS20 and CBS25) with 20–25% of the WF replaced with CBSs was classified as a medium-GI food using white bread as a reference. In the nine-point hedonic test, the overall preference scores were highest for control (6.8) and CBS breads, where CBSs replaced 5–10% of WF, with scores of 7.2 and 6.7. CBS20 supplemented with an additional 20–30% water improved its volume, specific volume, and staling rate, but the overall liking score (6.5–7.2) was not significantly different from the control (p > 0.05). Overall, partially replacing wheat flour with CBSs in the production of baked bread can result in a new medium-GI value food containing more dietary fiber, bioactive compounds, and enhanced antioxidant capacity.

Shiitake (Lentinula edodes) is well-known for its distinct flavor and texture as well as its medicinal and nutritional properties. Small good grade fresh shiitake mushrooms are highly perishable and have a low commodity value in the Taiwan market. As a result, these are frequently used as raw materials for vacuum-fried crisps. However, manufacturers continue to use traditional maltose (MO) syrup with no functional properties as a sweetener, and shiitake stipes are frequently discarded, increasing production costs. Isomalto-oligosaccharide (IMO) is a functional oligosaccharide sweetener with health benefits. The purpose of this research is to study the use of functional IMO in the processing of shiitake crisps to replace MO, and the reusability of stipes. In the manufacture of vacuum-fried shiitake cap and stipe crisps, the 30–40°Brix IMO syrup replaces the 35°Brix MO syrup. Vacuum-fried crisps’ quality characteristics were determined using physicochemical and sensory evaluation. The results showed that centrifuged caps and stipes reach equilibrium after 3 h of being soaked in various concentrations of 90–95°C syrup. The L*, a*, b*, h*, and c* values for the cap crisps decreased with the increase in the level of IMO syrup. The breaking force for the stipe crisps was less than that for cap crisps. The crude protein and crude fat content of vacuum-fried cap and stipe crisps decreased as the level of IMO syrup increased, but the carbohydrate content increased. For a nine-point hedonic test, the sensory scores for cap and stipe crisps without seasoning powder were 6.9–7.4 and 6.1–6.5, respectively. Addition of seasoning powder increased the flavor and overall scores to 8.1–8.2 and 7.2–7.4, respectively. Overall, the addition of IMO syrup reduced the calories and increased the health benefits of vacuum-fried shiitake crisps. Furthermore, the result showed that stipes can also be used to make vacuum-fried crisps and increase profitability for manufacturers.

Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake | Jeng-Leun Mau, Jim Tseng, Cheng-Rong Wu Wu, Chien-Hung Chen, Sheng-Dun Lin | Agricultural Journals

Food ingredients come from a wide range of sources, and different processing and cooking methods can change their appearance, nutrients and phytochemicals, thereby increasing the product’s shelf life, palatability and functionality