Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the field of animal-origin foods,involving food mate...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food mat...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the fi eld of animal-origin foods,involving food mate...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food mat...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
【Background】The application of beneficial-microbial seed soaking prior to sowing represents a novel technology that has not been employed in Lanzhou lily cultivation.We conducted an experiment to explore the impact ...【Background】The application of beneficial-microbial seed soaking prior to sowing represents a novel technology that has not been employed in Lanzhou lily cultivation.We conducted an experiment to explore the impact of this soaking method on the fungal and bacterial community structures using next-generation sequencing technology(NGS).【Methods】Lily bulbs were soaked in a seed treating agent containing beneficial microbes(SP treatment)for 4 hours.Subsequently,they were planted in soil in July and sampled in September to assess plant growth,rhizosphere soil physicochemical properties,and microorganism community structures.In addition,we employed the software PICRUSt and FUNGuild to predict bacterial pathways and fungal functions.【Results】Under SP treatment,there were significant alterations in fungi and bacteria community structures,accompanied by improved soil nutrient status.Notably,the relative abundance of dominant microorganism groups,such as the fungi Basidiomycota,Pseudeurotium,Cladophialophora,Microascus,and Dactylonectria,as well as the bacteria Proteobacteria,Chloroflexi,Ochrobactrium,Lysobacter,and RB41,underwent notable changes.Microorganism function prediction results indicated a reduction in pathotrophic fungi(including plant pathogens)and an increase in endophytic and saprotrophic fungi under SP treatment.Among the top 20 metabolism pathways,80%were upregulated in SP treatment compared to the CK.【Conclusions】Seed soaking with beneficial microbial strain promotes the growth of Lanzhou lily bulbs.The beneficial microorganisms play a crucial role in regulating soil microbial structures,enhancing the accumulation of endophytic fungi,reducing the abundance of pathogens,and improving soil functions.Furthermore,specific microbial groups are found to be involved in maintaining soil health.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.展开更多
Avocados,including the peels and seeds,have beneficial nutritional value and can be processed into oils.To understand the trends and promote the use of avocado waste,it is essential to ascertain the scientific contrib...Avocados,including the peels and seeds,have beneficial nutritional value and can be processed into oils.To understand the trends and promote the use of avocado waste,it is essential to ascertain the scientific contributions,productivity,quality,and gaps in the avocado oil research field.This research identifies the changes in the research trend over the last ten years compared to previous studies.Additionally,this study examines and summarizes the research question,significant study findings,and future directions for avocado oil research through an overview format.Results show that the market for avocado oil has been growing,received greater attention,and been extensively studied in the last 10 years as opposed to the preceding century.There is more collaborative research on this topic globally from 2014 to 2023 than from 1928 to 2013.The direction of avocado oil research has not changed significantly;rather,it has expanded from the foundational studies and become more focused.Surprisingly,recent advancements indicate a notable increase in the research topic of avocado oil adulteration,implying that such practices have become more prevalent in the last decade compared to earlier periods.Though research hotspots noted that avocado oil is still being tested on animals,such as rats,the use of avocado oil for cosmetic purposes was not emphasized till 1928–2013.Other persisting hotspots include avocado being tried for antioxidant or oxidative stress prevention,insulin resistance prevention,extraction,compositional analysis,and avocado oils being compared alongside other oils.展开更多
Petrochemical plastics are widely used for food protection and preservation;however,they exhibit poor biodegradability,resisting natural degradation through physical,chemical,or enzymatic processes.As a sustainable al...Petrochemical plastics are widely used for food protection and preservation;however,they exhibit poor biodegradability,resisting natural degradation through physical,chemical,or enzymatic processes.As a sustainable alternative to conventional plastic packaging,edible films offer effective barriers against moisture,gases,and microbial contamination while being biodegradable,biocompatible,and environmentally friendly.In this study,novel active food packaging materials(in film form)were developed by incorporating starch,carrageenan,nanocellulose(NC),Aloe vera,and hibiscus flower extract.The effects of varying the matrix composition(26.5–73.5 wt.%starch/carrageenan),NC concentration(2.77-17.07 wt.%),and particle type(fibers or crystals)on the film structure and characteristics were analyzed using various methods.Scanning electron microscopy demonstrated good homogeneity and effective dispersion of NC within the blendmatrix.An increased carrageenan content in the filmimproved wettability,moisture absorption,solubility,and water vapor permeability.The mechanical properties of the films were enhanced by NC incorporation and higher carrageenan content.The developed films also exhibited effective UV radiation barriers and biodegradability.Films with low carrageenan content(less than 33.3%)and high NC content(7%,10% crystals or 10%,15% fibers)exhibited optimal properties,including enhanced water resistance,hydrophobicity,and mechanical strength,along with reduced water vapor permeability.However,the high water solubility and moisture absorption(above 55% and 14%,respectively)indicated their unsuitability as packaging materials for food products with wet surfaces and high humidity.The results suggest that these films are well suited for use as edible food packaging for fruits and vegetables.展开更多
The trends of consuming or using eco-friendly,biodegradable products due to the change in the lifestyle of the people have led to the exploration of new sources from plants or animals.Seed mucilage(SeM)is an underexpl...The trends of consuming or using eco-friendly,biodegradable products due to the change in the lifestyle of the people have led to the exploration of new sources from plants or animals.Seed mucilage(SeM)is an underexplored component of plants that can be brought into play to deal with such problems.Mucilage,a viscous polysaccharide that can be obtained when seeds like chia,flax,garden cress,and tomato get hydrated and form a slimy,gel-like substance around the seed coat,can be utilized due to its unique characteristics.It has been used in developing many products such as bio-based films,plant-based dressing wounds with antibacterial effects,a medium for oral drug delivery,edible coatings,etc.Primarily composed of soluble fiber,it exhibits effects on human health,including blood glucose management,cholesterol,weight reduction,antioxidant(AOx),and antimicrobial activity.It offers a range of functional properties,including emulsification,stabilization,foam formation,fat replacement,encapsulating agent,flocculation,coagulation,and medium for drug release.These attributes make SeM a suitable component for applications in various sectors like food and pharmacy.Further study in this field may open more opportunities to address environmental problems and contribute to sustainability.This review explores aspects of SeM,emphasizing its functional properties and highlighting its current as well as potential applications across various sectors.展开更多
Traditional taxonomic sorting of samples into recognizable taxonomic units, such as morphospecies or morphotypes, is commonly relied upon in conservation biology and ethnobiological studies. However, understanding the...Traditional taxonomic sorting of samples into recognizable taxonomic units, such as morphospecies or morphotypes, is commonly relied upon in conservation biology and ethnobiological studies. However, understanding the criteria used for traditional nomenclature of fungi, particularly wild edible mushrooms across linguistic groups, remains limited, leading to frequent errors in species recognition. This study seeks to assess how linguistic affiliations influence the local naming of useful wild mushrooms, and is the first of its kind in Benin. In order to understand how local people recognize, classify and name mushrooms that develop in or close to their villages, 2234 respondents from five socio-linguistic groups across three geographical areas were interviewed. Structured and semi-structured interviews were conducted to gather data on the local naming criteria for edible wild mushrooms. Citation scores were recorded for both nomenclature criteria and species, considering variables such as linguistic groups, age, and language. Twenty-two nomenclature criteria were used by local people to name edible wild species. Strong similarity in classification and naming of species was shown in 97% of the languages, while 3% showed differing classification criteria. The Gur, Atlantic, and Mande linguistic groups demonstrated more comprehensive traditional taxonomic and nomenclatural knowledge, sharing six common criteria: texture, taste, size, kingdom (Fungi), form, and substrate. Overall, local populations possess extensive knowledge regarding the diversity of wild edible mushrooms in their environment.展开更多
Edible bird's nest(EBN),abundant in sialic acid(SA)has been recognized as a natural substance beneficial to brain development and cognitive ability.In order to investigate active component of EBN,sialylated glycop...Edible bird's nest(EBN),abundant in sialic acid(SA)has been recognized as a natural substance beneficial to brain development and cognitive ability.In order to investigate active component of EBN,sialylated glycopeptides(SCP)were extracted from EBN by 60%ethanol after trypsin hydrolysis and its effects on central nervous system was evaluated in lipopolysaccharide(LPS)-induced neuroinflammation mice.EBN,SCP,and SA pretreatment and intervention reduced interleukin-1β(IL-1β),tumor necrosis factor-α(TNF-α),and interleukin-6(IL-6)levels in hippocampus and cortex,meanwhile inhibited the activation of microglia,astrogliosis and neuron apoptosis,which were consistent with the learning and memory improvement and anti-depression effects in behavioral tests.The counts of leukocytes,neutrophils and monocytes,as well as IL-1β,TNF-α,and IL-6 levels in peripheral circulation were significantly reduced by SCP.Results of plasma metabolomics suggested SCP up-regulated energy metabolism,promoted the recovery of primary and secondary bile acid metabolism and indole metabolism,where microbiota may involve.16S rDNA sequencing of colonic contents showed EBN,SCP and SA repaired dysbacteriosis in LPS-treated mice by significantly up-regulating the anti-inflammatory Muribaculaceae and inhibiting pro-inflammatory related Desulfovibrio and Candidatus_Saccharimonas.In addition,both EBN and SCP could significantly enrich Aerococcus,while SA could specifically enrich Prevotellaceae_UCG_001.The gut-brain axis was preliminarily established,and SCP may have the potential to be a functional factor for neuroprotection applied in EBN industry.展开更多
The increasing incidence of neurodegenerative diseases(NDs)and the constraints of existing treatment methods have spurred a keen interest in investigating alternative therapies.Medicinal plants,renowned for their long...The increasing incidence of neurodegenerative diseases(NDs)and the constraints of existing treatment methods have spurred a keen interest in investigating alternative therapies.Medicinal plants,renowned for their long-standing use in traditional medicine,offer a hopeful avenue for discovering new neuroprotective agents.This study emphasizes the potential neuroprotective characteristics of edible fruit plants in Bangladesh,specifically focusing on their traditional folk medicine uses for neurological disorders.This study provides an in-depth overview of the different types of edible fruit trees in Bangladesh and their phytochemicals,including flavonoids,terpenoids,and phenolic acids.This work examines the scientific data supporting the neuroprotective properties of bioactive chemicals from plants.It further explores the mechanisms by which these compounds work to counteract oxidative stress,decrease inflammation,and stimulate neurogenesis.Moreover,the study investigates toxicological characteristics and bioactive components of some fruits,emphasizing the importance of further investigation to measure their safety profile comprehensively.This thorough study highlights the potential benefits of Bangladesh's edible fruit trees as a rich source of neuroprotective chemicals.It also shows that additional research might lead to novel approaches for improving brain functioning and preventing NDs.展开更多
Retrogradation of semi-dry rice noodles severely reduced their eating quality during storage.Three commonly used modified starches(oxidized starch,acetylated starch,and hydroxypropyl starch)were applied to investigate...Retrogradation of semi-dry rice noodles severely reduced their eating quality during storage.Three commonly used modified starches(oxidized starch,acetylated starch,and hydroxypropyl starch)were applied to investigate the anti-retrogradation effects of semi-dry rice noodles during cold storage.Loss of water content,migration of water,and increase in relative crystallinity,retrogradation enthalpy,and hardness could be retarded by adding chemically modified starches,especially hydroxypropyl starches.The effect of hydroxypropyl starch addition levels(2%,4%,6%,8%,and 10%)on the properties of rice flour and the edible quality of semi-dry rice noodles was further evaluated.The water solubility index of rice flour decreased with the addition of hydroxypropyl starch,while the swelling power showed the opposite trend.The quality of semi-dry rice noodles were improved with the addition of hydroxypropyl starch.Compared to the control,semi-dried rice noodles with 8%hydroxypropyl starch possessed superior properties,i.e.lower cooking loss(decreasing from 12.89%to 6.62%),lower adhesiveness(decreasing from 5.40 to 4.31 g·s),and higher hardness(rising from 10.89 to 13.81 N).These findings demonstrated that the incorporation of hydroxypropyl starch is a promising strategy for the preparation of semi-dry rice noodles with satisfactory cooking and edible qualities as well as a long shelf life.展开更多
Edible mushroom proteins are the promising ones with the advantages of complete essential amino acid profile and multiple functional activities.To reinforce their applications in functional food development,this study...Edible mushroom proteins are the promising ones with the advantages of complete essential amino acid profile and multiple functional activities.To reinforce their applications in functional food development,this study comprehensively evaluated the physicochemical and functional properties of protein isolates from 5 mushroom species,i.e.,Pleurotus eryngii(PEP),Pleurotus ostreatus(POP),Lentinula edodes(LEP),Flammulina velutipes(FVP)and Hypsizygus marmoreus(HMP).Results showed that PEP,LEP,FVP,POP and HMP exhibited better protein solubility(PS),water holding capacity(WHC),emulsification activity index(EAI),and foaming capacity(FC)than those of soybean protein and pea protein isolates(PPI).PEP(51.95%)and POP(49.15%)had a higher amount ofβ-sheet structure.Principal component analysis and correlation analysis showed that the seven proteins could be divided into 3 clusters,and WHC,EAI and FC were significantly positively correlated with PS andβ-sheet.The least gelation concentration of PEP(16%)and FVP(16%)at p H 6.0 and 7.0 was similar to PPI,and PEP showed better hardness,springiness and rheological properties than other proteins gels.Overall,our study showed that 5 edible mushroom proteins possessed excellent functionalities(except for gelling capacity),which provided novel insights on unexploited sources of mushroom proteins used as protein-based foods in the food industry.展开更多
[Objectives]To study the differences in antibacterial activity of eight medicinal and edible traditional Chinese medicines Produced in Zhaoqing.[Methods]This study selected eight common medicinal and edible traditiona...[Objectives]To study the differences in antibacterial activity of eight medicinal and edible traditional Chinese medicines Produced in Zhaoqing.[Methods]This study selected eight common medicinal and edible traditional Chinese herbs from Zhaoqing region(Centipeda minima,Lonicera japonica,Vitex negundo,Plantago asiatica,Houttuynia cordata,Hedyotis diffusa,Hylocereus undatus,and Bombax ceiba)to compare their antibacterial activity differences through in vitro antibacterial experiments,and explored the effects of extraction methods and different solvents.For H.undatus and B.ceiba,the antibacterial effects of decoction and ultrasound-assisted extraction on Escherichia coli and Staphylococcus aureus were compared.For H.diffusa and H.cordata,three different solvents(n-butanol,ethyl acetate,and dichloromethane)were used for extraction to analyze the influence of polarity on antibacterial activity(inhibition zone).The remaining four herbs were directly compared for the inhibitory differences of their crude extracts against Gram-positive bacteria.[Results](i)The ultrasound-assisted extracts of H.undatus and B.ceiba exhibited significantly superior antibacterial effects compared to traditional decoction.(ii)The n-butanol extract of H.diffusa showed 7.5%and 4.5%higher inhibition rate against S.aureus than the ethyl acetate and dichloromethane extracts,respectively.The ethyl acetate extract exhibited weak inhibitory effects on E.coli,while extracts from other solvents showed no inhibition.The ethyl acetate extract of H.cordata demonstrated good inhibitory effects against both bacterial strains and outperformed the extracts of H.diffusa.(iii)The crude extracts of C.minima,L.japonica,V.negundo,and P.asiatica all exhibited good inhibitory effects against S.aureus,with C.minima showing the strongest antibacterial activity.Correlation analysis revealed a positive relationship between antibacterial effects and extract concentration.[Conclusions]This study provides optimization strategies for the differential extraction and antimicrobial applications of medicinal and edible herbs.展开更多
Food Science of Animal Products (ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mate...Food Science of Animal Products (ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.展开更多
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘【Background】The application of beneficial-microbial seed soaking prior to sowing represents a novel technology that has not been employed in Lanzhou lily cultivation.We conducted an experiment to explore the impact of this soaking method on the fungal and bacterial community structures using next-generation sequencing technology(NGS).【Methods】Lily bulbs were soaked in a seed treating agent containing beneficial microbes(SP treatment)for 4 hours.Subsequently,they were planted in soil in July and sampled in September to assess plant growth,rhizosphere soil physicochemical properties,and microorganism community structures.In addition,we employed the software PICRUSt and FUNGuild to predict bacterial pathways and fungal functions.【Results】Under SP treatment,there were significant alterations in fungi and bacteria community structures,accompanied by improved soil nutrient status.Notably,the relative abundance of dominant microorganism groups,such as the fungi Basidiomycota,Pseudeurotium,Cladophialophora,Microascus,and Dactylonectria,as well as the bacteria Proteobacteria,Chloroflexi,Ochrobactrium,Lysobacter,and RB41,underwent notable changes.Microorganism function prediction results indicated a reduction in pathotrophic fungi(including plant pathogens)and an increase in endophytic and saprotrophic fungi under SP treatment.Among the top 20 metabolism pathways,80%were upregulated in SP treatment compared to the CK.【Conclusions】Seed soaking with beneficial microbial strain promotes the growth of Lanzhou lily bulbs.The beneficial microorganisms play a crucial role in regulating soil microbial structures,enhancing the accumulation of endophytic fungi,reducing the abundance of pathogens,and improving soil functions.Furthermore,specific microbial groups are found to be involved in maintaining soil health.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.
基金the Indonesian Ministry of Education,Culture,Research,and Technology(Kemendikbudristek)for the funding of this manuscript making through the PMDSU(Pendidikan Magister menuju Doktor untuk Sarjana Unggul)program based on decree number 0459/E5/PG.02.00/2024 and agreements/contracts number 048/E5/PG.02.00.PL/2024 and 2789/UN1/DITLIT/PT.
文摘Avocados,including the peels and seeds,have beneficial nutritional value and can be processed into oils.To understand the trends and promote the use of avocado waste,it is essential to ascertain the scientific contributions,productivity,quality,and gaps in the avocado oil research field.This research identifies the changes in the research trend over the last ten years compared to previous studies.Additionally,this study examines and summarizes the research question,significant study findings,and future directions for avocado oil research through an overview format.Results show that the market for avocado oil has been growing,received greater attention,and been extensively studied in the last 10 years as opposed to the preceding century.There is more collaborative research on this topic globally from 2014 to 2023 than from 1928 to 2013.The direction of avocado oil research has not changed significantly;rather,it has expanded from the foundational studies and become more focused.Surprisingly,recent advancements indicate a notable increase in the research topic of avocado oil adulteration,implying that such practices have become more prevalent in the last decade compared to earlier periods.Though research hotspots noted that avocado oil is still being tested on animals,such as rats,the use of avocado oil for cosmetic purposes was not emphasized till 1928–2013.Other persisting hotspots include avocado being tried for antioxidant or oxidative stress prevention,insulin resistance prevention,extraction,compositional analysis,and avocado oils being compared alongside other oils.
基金funded by the Russian Federation represented by the Ministry of Science and Higher Education,Russia,grant number 075-15-2022-1231 on 18.10.2022National Research Foundation(NRF),South Africa,grant number 150508Brazilian National Council for Scientific and Technological Development(CNPq),Brazil,grant number 440057/2022-1.
文摘Petrochemical plastics are widely used for food protection and preservation;however,they exhibit poor biodegradability,resisting natural degradation through physical,chemical,or enzymatic processes.As a sustainable alternative to conventional plastic packaging,edible films offer effective barriers against moisture,gases,and microbial contamination while being biodegradable,biocompatible,and environmentally friendly.In this study,novel active food packaging materials(in film form)were developed by incorporating starch,carrageenan,nanocellulose(NC),Aloe vera,and hibiscus flower extract.The effects of varying the matrix composition(26.5–73.5 wt.%starch/carrageenan),NC concentration(2.77-17.07 wt.%),and particle type(fibers or crystals)on the film structure and characteristics were analyzed using various methods.Scanning electron microscopy demonstrated good homogeneity and effective dispersion of NC within the blendmatrix.An increased carrageenan content in the filmimproved wettability,moisture absorption,solubility,and water vapor permeability.The mechanical properties of the films were enhanced by NC incorporation and higher carrageenan content.The developed films also exhibited effective UV radiation barriers and biodegradability.Films with low carrageenan content(less than 33.3%)and high NC content(7%,10% crystals or 10%,15% fibers)exhibited optimal properties,including enhanced water resistance,hydrophobicity,and mechanical strength,along with reduced water vapor permeability.However,the high water solubility and moisture absorption(above 55% and 14%,respectively)indicated their unsuitability as packaging materials for food products with wet surfaces and high humidity.The results suggest that these films are well suited for use as edible food packaging for fruits and vegetables.
文摘The trends of consuming or using eco-friendly,biodegradable products due to the change in the lifestyle of the people have led to the exploration of new sources from plants or animals.Seed mucilage(SeM)is an underexplored component of plants that can be brought into play to deal with such problems.Mucilage,a viscous polysaccharide that can be obtained when seeds like chia,flax,garden cress,and tomato get hydrated and form a slimy,gel-like substance around the seed coat,can be utilized due to its unique characteristics.It has been used in developing many products such as bio-based films,plant-based dressing wounds with antibacterial effects,a medium for oral drug delivery,edible coatings,etc.Primarily composed of soluble fiber,it exhibits effects on human health,including blood glucose management,cholesterol,weight reduction,antioxidant(AOx),and antimicrobial activity.It offers a range of functional properties,including emulsification,stabilization,foam formation,fat replacement,encapsulating agent,flocculation,coagulation,and medium for drug release.These attributes make SeM a suitable component for applications in various sectors like food and pharmacy.Further study in this field may open more opportunities to address environmental problems and contribute to sustainability.This review explores aspects of SeM,emphasizing its functional properties and highlighting its current as well as potential applications across various sectors.
文摘Traditional taxonomic sorting of samples into recognizable taxonomic units, such as morphospecies or morphotypes, is commonly relied upon in conservation biology and ethnobiological studies. However, understanding the criteria used for traditional nomenclature of fungi, particularly wild edible mushrooms across linguistic groups, remains limited, leading to frequent errors in species recognition. This study seeks to assess how linguistic affiliations influence the local naming of useful wild mushrooms, and is the first of its kind in Benin. In order to understand how local people recognize, classify and name mushrooms that develop in or close to their villages, 2234 respondents from five socio-linguistic groups across three geographical areas were interviewed. Structured and semi-structured interviews were conducted to gather data on the local naming criteria for edible wild mushrooms. Citation scores were recorded for both nomenclature criteria and species, considering variables such as linguistic groups, age, and language. Twenty-two nomenclature criteria were used by local people to name edible wild species. Strong similarity in classification and naming of species was shown in 97% of the languages, while 3% showed differing classification criteria. The Gur, Atlantic, and Mande linguistic groups demonstrated more comprehensive traditional taxonomic and nomenclatural knowledge, sharing six common criteria: texture, taste, size, kingdom (Fungi), form, and substrate. Overall, local populations possess extensive knowledge regarding the diversity of wild edible mushrooms in their environment.
基金funded by Central Nervous System Product Research and Development Key Laboratory of Sichuan Province(230048-01SZ).
文摘Edible bird's nest(EBN),abundant in sialic acid(SA)has been recognized as a natural substance beneficial to brain development and cognitive ability.In order to investigate active component of EBN,sialylated glycopeptides(SCP)were extracted from EBN by 60%ethanol after trypsin hydrolysis and its effects on central nervous system was evaluated in lipopolysaccharide(LPS)-induced neuroinflammation mice.EBN,SCP,and SA pretreatment and intervention reduced interleukin-1β(IL-1β),tumor necrosis factor-α(TNF-α),and interleukin-6(IL-6)levels in hippocampus and cortex,meanwhile inhibited the activation of microglia,astrogliosis and neuron apoptosis,which were consistent with the learning and memory improvement and anti-depression effects in behavioral tests.The counts of leukocytes,neutrophils and monocytes,as well as IL-1β,TNF-α,and IL-6 levels in peripheral circulation were significantly reduced by SCP.Results of plasma metabolomics suggested SCP up-regulated energy metabolism,promoted the recovery of primary and secondary bile acid metabolism and indole metabolism,where microbiota may involve.16S rDNA sequencing of colonic contents showed EBN,SCP and SA repaired dysbacteriosis in LPS-treated mice by significantly up-regulating the anti-inflammatory Muribaculaceae and inhibiting pro-inflammatory related Desulfovibrio and Candidatus_Saccharimonas.In addition,both EBN and SCP could significantly enrich Aerococcus,while SA could specifically enrich Prevotellaceae_UCG_001.The gut-brain axis was preliminarily established,and SCP may have the potential to be a functional factor for neuroprotection applied in EBN industry.
文摘The increasing incidence of neurodegenerative diseases(NDs)and the constraints of existing treatment methods have spurred a keen interest in investigating alternative therapies.Medicinal plants,renowned for their long-standing use in traditional medicine,offer a hopeful avenue for discovering new neuroprotective agents.This study emphasizes the potential neuroprotective characteristics of edible fruit plants in Bangladesh,specifically focusing on their traditional folk medicine uses for neurological disorders.This study provides an in-depth overview of the different types of edible fruit trees in Bangladesh and their phytochemicals,including flavonoids,terpenoids,and phenolic acids.This work examines the scientific data supporting the neuroprotective properties of bioactive chemicals from plants.It further explores the mechanisms by which these compounds work to counteract oxidative stress,decrease inflammation,and stimulate neurogenesis.Moreover,the study investigates toxicological characteristics and bioactive components of some fruits,emphasizing the importance of further investigation to measure their safety profile comprehensively.This thorough study highlights the potential benefits of Bangladesh's edible fruit trees as a rich source of neuroprotective chemicals.It also shows that additional research might lead to novel approaches for improving brain functioning and preventing NDs.
基金funded by the fund of national natural science foundation of China(32101996,32160530)the training plan for academic and technical leaders of major disciplines in Jiangxi province(20232BCJ23024)+1 种基金the key research and development program of Jiangxi province(20232BBF60023)“Shuangqian Project”of Jiangxi Province(jxsq2023201042)。
文摘Retrogradation of semi-dry rice noodles severely reduced their eating quality during storage.Three commonly used modified starches(oxidized starch,acetylated starch,and hydroxypropyl starch)were applied to investigate the anti-retrogradation effects of semi-dry rice noodles during cold storage.Loss of water content,migration of water,and increase in relative crystallinity,retrogradation enthalpy,and hardness could be retarded by adding chemically modified starches,especially hydroxypropyl starches.The effect of hydroxypropyl starch addition levels(2%,4%,6%,8%,and 10%)on the properties of rice flour and the edible quality of semi-dry rice noodles was further evaluated.The water solubility index of rice flour decreased with the addition of hydroxypropyl starch,while the swelling power showed the opposite trend.The quality of semi-dry rice noodles were improved with the addition of hydroxypropyl starch.Compared to the control,semi-dried rice noodles with 8%hydroxypropyl starch possessed superior properties,i.e.lower cooking loss(decreasing from 12.89%to 6.62%),lower adhesiveness(decreasing from 5.40 to 4.31 g·s),and higher hardness(rising from 10.89 to 13.81 N).These findings demonstrated that the incorporation of hydroxypropyl starch is a promising strategy for the preparation of semi-dry rice noodles with satisfactory cooking and edible qualities as well as a long shelf life.
基金supported by the special fund of Jiangsu Province for the transformation of scientific and technological achievements(BA2021062)Jiangsu agricultural science and technology independent innovation fund(CX(22)2007)。
文摘Edible mushroom proteins are the promising ones with the advantages of complete essential amino acid profile and multiple functional activities.To reinforce their applications in functional food development,this study comprehensively evaluated the physicochemical and functional properties of protein isolates from 5 mushroom species,i.e.,Pleurotus eryngii(PEP),Pleurotus ostreatus(POP),Lentinula edodes(LEP),Flammulina velutipes(FVP)and Hypsizygus marmoreus(HMP).Results showed that PEP,LEP,FVP,POP and HMP exhibited better protein solubility(PS),water holding capacity(WHC),emulsification activity index(EAI),and foaming capacity(FC)than those of soybean protein and pea protein isolates(PPI).PEP(51.95%)and POP(49.15%)had a higher amount ofβ-sheet structure.Principal component analysis and correlation analysis showed that the seven proteins could be divided into 3 clusters,and WHC,EAI and FC were significantly positively correlated with PS andβ-sheet.The least gelation concentration of PEP(16%)and FVP(16%)at p H 6.0 and 7.0 was similar to PPI,and PEP showed better hardness,springiness and rheological properties than other proteins gels.Overall,our study showed that 5 edible mushroom proteins possessed excellent functionalities(except for gelling capacity),which provided novel insights on unexploited sources of mushroom proteins used as protein-based foods in the food industry.
基金Supported by Zhaoqing University Doctoral Research Initiation Fund(700203)College Students'Innovation and Entrepreneurship Project(X202410580151).
文摘[Objectives]To study the differences in antibacterial activity of eight medicinal and edible traditional Chinese medicines Produced in Zhaoqing.[Methods]This study selected eight common medicinal and edible traditional Chinese herbs from Zhaoqing region(Centipeda minima,Lonicera japonica,Vitex negundo,Plantago asiatica,Houttuynia cordata,Hedyotis diffusa,Hylocereus undatus,and Bombax ceiba)to compare their antibacterial activity differences through in vitro antibacterial experiments,and explored the effects of extraction methods and different solvents.For H.undatus and B.ceiba,the antibacterial effects of decoction and ultrasound-assisted extraction on Escherichia coli and Staphylococcus aureus were compared.For H.diffusa and H.cordata,three different solvents(n-butanol,ethyl acetate,and dichloromethane)were used for extraction to analyze the influence of polarity on antibacterial activity(inhibition zone).The remaining four herbs were directly compared for the inhibitory differences of their crude extracts against Gram-positive bacteria.[Results](i)The ultrasound-assisted extracts of H.undatus and B.ceiba exhibited significantly superior antibacterial effects compared to traditional decoction.(ii)The n-butanol extract of H.diffusa showed 7.5%and 4.5%higher inhibition rate against S.aureus than the ethyl acetate and dichloromethane extracts,respectively.The ethyl acetate extract exhibited weak inhibitory effects on E.coli,while extracts from other solvents showed no inhibition.The ethyl acetate extract of H.cordata demonstrated good inhibitory effects against both bacterial strains and outperformed the extracts of H.diffusa.(iii)The crude extracts of C.minima,L.japonica,V.negundo,and P.asiatica all exhibited good inhibitory effects against S.aureus,with C.minima showing the strongest antibacterial activity.Correlation analysis revealed a positive relationship between antibacterial effects and extract concentration.[Conclusions]This study provides optimization strategies for the differential extraction and antimicrobial applications of medicinal and edible herbs.
文摘Food Science of Animal Products (ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.
