Efficiency of newly formulated functional instant soup mixtures as dietary supplements for elderly

Mohamed, Rasha S.; Abozed, Safaa S.; El-Damhougy, Soraya T.; Salama, Manal F.; Hussein, M. M.

doi:10.1016/j.heliyon.2020.e03197

Cited by 22 publications

(21 citation statements)

References 65 publications

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“…Intermediate pH values were observed for F8, F6 and F1 which were not significantly different in between and were significantly different from other soup mixtures. These results are consistent with the results of Mohamed et al (2020) found that there were non-significant changes in the pH value of vegetable soup processed with water or whey. Also, they found that the pH value of all treatment (that is consists of cauliflower, green pea and carrot in different ratios and boiled in different ratios of water and whey) ranged from 5 to 6.68.…”

Section: Physiochemical Characteristics Of Different Soup Mixturessupporting

confidence: 92%

Preparation of High Nutritional Quality Soup for the Elderly

Rizk¹,

Riyad²

2020

SCUJ

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Healthy diet for elderly not only provided them with their needs from all nutrients but also helped preventing and treating age-related disorders. So, the present study was to evaluate physical, chemical and sensory characteristics of nine formulated functional soup mixtures for elderly. This study was designed to prepare some soups contained some of vegetables and fruit which cooked in one of three liquids (water, chicken broth and whey). Nine soup mixtures of vegetables and fruits were prepared. Proximate composition, vitamins, minerals, physical characteristics and antioxidant activity were determined, sensory properties were evaluated, as well as caloric values and RDA (Recommended Dietary Allowances) were calculated. The soup colors varied between red to orange yellow or yellow. The results of the sensory evaluation showed that all the different soup mixtures were acceptable with values ranging from 8.38 to 9.50 for overall acceptability. The results indicated that one serving of soup mixtures which contained oat, spinach, broccoli and bananas covered the RDA of protein, crude fiber, fat, carbohydrates and caloric values for elderly male and female by about 14.3-18.5%, 29.3-44.3%, 10-12.5%, 29.6-30.6% and 9.4-10.7 kcal/cup of soup, respectively. While, vitamins A, C, B 6 and B 12 were covered by about 448%, 39%, 29% and 750%, respectively for male and 576%, 47%, 33% and 750%, respectively for female. In conclusion the formulated soup mixtures with high acceptability and antioxidant activity can provide elderly people with high percent of their requirements from nutrients.

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Section: Physiochemical Characteristics Of Different Soup Mixturessupporting

confidence: 92%

Preparation of High Nutritional Quality Soup for the Elderly

Rizk¹,

Riyad²

2020

SCUJ

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“…Administration of all the prepared beverages reduced the final body weight and body weight gain compared with the metabolic syndrome control and normal control rats. It was observed in a previous study ( Mohamed et al., 2020a ) that foods rich in dietary fiber reduced the body weight gain in rats. Hence, the richness of almond, carrot, quinoa seeds, oat, and banana (the components of the prepared beverages) with dietary fiber as confirmed by Bolling et al.…”

Section: Resultsmentioning

confidence: 79%

Fortified vegetarian milk for prevention of metabolic syndrome in rats: impact on hepatic and vascular complications

Hussein

Fouda

Mehaya

et al. 2020

Heliyon

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Metabolic syndrome (MetS) is characterized as a gathering of various metabolic disorders, for example, hyperglycemia, dyslipidemia, and obesity. The present research was conducted to prepare fortified almond milk as functional beverages and evaluate their protective effect against MetS and associated hepatic and vascular complications. Three beverages (I, II, and III) were prepared by fortification almond milk with carrot juice or powder of quinoa seeds and carrot juice or oat powder and banana juice. The sensory attributes, physicochemical properties, bioactive compounds (total phenolic, beta-carotene, tocopherols) and B-complex vitamins were determined in the beverages. In-vitro antioxidant activity of the beverages was assessed. MetS was induced in rats via feeding on high-fat high-fructose diet (HFHF). The biochemical (lipid profile, oxidative stress, liver, and kidney functions), nutritional and histopathological parameters were assessed in rats. The beverage I recorded the highest sensory attributes' scores. The physicochemical properties of the beverages revealed that acidity and viscosity of all beverages ranged from 4.55 to 4.88 and from 40 to 59, respectively. The beverage I showed the highest content of alpha-tocopherol (14.994 μg/g) and beta-carotene (104.541 μg/g), while the beverage II showed the highest content of gamma-tocopherol (0.557 μg/g), folic acid (0.806 μg/g), and total phenols (147.43 μg GAE/g). The results of animals revealed that the beverage II was the most promising in attenuation levels of total cholesterol, triglycerides, low-density lipoprotein cholesterol, malondialdehyde, and tumor necrosis factor-alpha. Also, the beverage II was the superior in the protection of the liver and heart tissues as reflected by the histopathological examination findings. So, it can be concluded that the newly prepared almond milk with quinoa seeds and carrot juice could be used as an effective functional beverage for the prevention of MetS and its complications.

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“…ab, b, bc, c, d, and e < 0.05 versus control group olive oil reduced AChE activity, MDA, and NO in rats treated with aluminum chloride. It was found that adding olive oil to food contributes to reducing MDA in the brain of geriatric rats, which contributes to protection from brain impairment (Mohamed et al, 2020). Liu et al (2021) concluded that olive oil, as an essential component of the Mediterranean diet, protects against oxidative injury of brain and Alzheimer's disease in humans.…”

Section: F I G U R Ementioning

confidence: 99%

Development of flavored yoghurt fortified with microcapsules of triple omega 3‐ 6‐ 9 for preventing neurotoxicity induced by aluminum chloride in rats

Ramadan

El-Said

El-Messery

et al. 2021

J. Food Process. Preserv.

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Microcapsules of omega-3, -6, and -9 (fish, wheat germ, and olive oils at ratio 2:1:1) were microencapsulated using maltodextrin (MD), whey protein concentrate, gum Arabic (GA), and lactoferrin (LF) as carrier agents. The microcapsules were added to yoghurt that previously flavored by addition of orange essential oil. The characteristics of either the microcapsules or the flavored yoghurt were studied. The protective effect of the microcapsules and the flavored yoghurt in which these microcapsules were added against neurotoxicity mediated by aluminum chloride was assessed. The microcapsules prepared from MD: GA: LF and omega-3, -6, and -9 at ratio 4:1 showed the highest encapsulation efficiency with less separation%, and zeta potential. The flavored yoghurt containing microcapsules recorded high scores in the sensorial evaluation, showed protective effect against aluminum chloride-mediated neurotoxicity, enhanced brain dopamine, and 5-hydroxytriptamine, suppressed the elevation of brain acetylcholinesterase activity and attenuated the oxidative stress markers. Novelty impact statementThe flavored yoghurt containing triple omega-3, -6, and -9 microcapsules recorded high sensory attributes, showed neuroprotective effect against the aluminum chloride, attenuated the oxidative stress markers, and enhanced brain dopamine and serotonin.

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Efficiency of newly formulated functional instant soup mixtures as dietary supplements for elderly

Cited by 22 publications

References 65 publications

Preparation of High Nutritional Quality Soup for the Elderly

Preparation of High Nutritional Quality Soup for the Elderly

Fortified vegetarian milk for prevention of metabolic syndrome in rats: impact on hepatic and vascular complications

Development of flavored yoghurt fortified with microcapsules of triple omega 3‐ 6‐ 9 for preventing neurotoxicity induced by aluminum chloride in rats

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