With the rapid growth of the global population and the increasing demand for healthier diets,improving the nutrient utilization efficiency of staple food crops has become a critical scientific and industrial chal-leng...With the rapid growth of the global population and the increasing demand for healthier diets,improving the nutrient utilization efficiency of staple food crops has become a critical scientific and industrial chal-lenge,prompting innovation in food processing technologies.This review introduces first the common nutritional challenges in the processing of staple food crops,followed by the comprehensive examination of research aiming to enhance the nutritional quality of staple food crop-based foods through innovative processing technologies,including microwave(MW),pulsed electric field(PEF),ultrasound,modern fer-mentation technology,and enzyme technology.Additionally,soybean processing is used as an example to underscore the importance of integrating innovative processing technologies for optimizing nutrient utilization in staple food crops.Although these innovative processing technologies have demonstrated a significant potential to improve nutrient utilization efficiency and enhance the overall nutritional pro-file of staple food crop-based food products,their current limitations must be acknowledged and addressed in future research.Fortunately,advancements in science and technology will facilitate pro-gress in food processing,enabling both the improvement of existing techniques as well as the develop-ment of entirely novel methodologies.This work aims to enhance the understanding of food practitioners on the way processing technologies may optimize nutrient utilization,thereby fostering innovation in food processing research and synergistic multi-technological strategies,ultimately providing valuable references to address global food security challenges.展开更多
Guava(Psidium guajava L.),a plant belonging to the Myrtaceae family,holds significant medicinal and nutritional values.Leaves of the plant are described to be elliptical with a dark green color and are utilized in the...Guava(Psidium guajava L.),a plant belonging to the Myrtaceae family,holds significant medicinal and nutritional values.Leaves of the plant are described to be elliptical with a dark green color and are utilized in the treatment of gastrointestinal and respiratory issues along with increasing the platelet count in patients suffering from dengue.In this review paper,the nutritional composition and bioactive compounds of guava leaves,including proteins,vitamins,minerals,and polysaccharides,have been reviewed.The methods of extraction of bioactive compounds from guava leaves and their bioactivities,including antioxidant,anti-diabetic,and anti-cancer potential,have been explored.Further,encapsulation techniques for improving the transport of bioactive compounds and living cells into foods have been studied.The application of guava leaves in different food systems such as herbal tea,pork sausage,chocolates,jelly,meals for chickens,functional beverages,and as antibacterial agents in food preservatives has also been investigated.The findings of this review illustrated that the phytochemicals present in guava leaves showed excellent antimicrobial and antioxidant properties.Encapsulation appears to be a promising technique for improving the stability,bioavailability,and controlled release of bioactive chemicals extracted from guava leaves.Different methods for the encapsulation of bioactive compounds employed and applied in distinct food systems showed preservation of phytochemicals,improved bioactivities,and nutritional values.Overall,this review paper demonstrated how guava leaves,an abundant source of bioactive compounds,can be used as a multipurpose component to create functional foods,edible coatings,and active packaging to enhance the nutritional,antioxidant,and antimicrobial properties of various food systems that have qualities that promote health.展开更多
The integration of phytochemistry into forensic science has emerged as a groundbreaking frontier,providing unprecedented insights into nature's secrets through the precise application of phytochemical fingerprinti...The integration of phytochemistry into forensic science has emerged as a groundbreaking frontier,providing unprecedented insights into nature's secrets through the precise application of phytochemical fingerprinting of phytotoxins as a cutting-edge approach.This study explores the dynamic intersection of phytochemistry and forensic science,highlighting how the unique phytochemical profiles of toxic plants and their secondary metabolites,serve as distinctive markers for forensic investigations.By utilizing advanced techniques such as Ultra-High-Performance Liquid Chromatography(UHPLC)and High-Resolution Mass Spectrometry(HRMS),the detection and quantification of plant-derived are made more accurate in forensic contexts.Real-world case studies are presented to demonstrate the critical role of plant toxins in forensic outcomes and legal proceedings.The challenges,potential,and future prospects of integrating phytochemical fingerprinting of plant toxins into forensic science were discussed.This review aims to illuminate phytochemical fingerprinting of plant toxins as a promising tool to enhance the precision and depth of forensic analyses,offering new insights into the complex stories embedded in plant toxins.展开更多
Despite their biodegradability and economic advantage, plant leaves used as packaging can constitute a public health problem. The aim of this study was to characterize the microbial diversity contaminating plant leave...Despite their biodegradability and economic advantage, plant leaves used as packaging can constitute a public health problem. The aim of this study was to characterize the microbial diversity contaminating plant leaves used as food packaging. In total, two hundred and forty (240) samples composed of Thaumatococcus daniellii and Musa paradisiaca leaves were collected and analyzed. Microbial diversity was assessed using specific medium and biochemical tests. The resistance profile was determined by the Müeller-Hinton agar diffusion method. The resistance (blaSHV, blaIMP, blaTEM) and biofilm formation (pslA, pelA) genes were searched by PCR method. Plant leaves were contaminated by bacterial (68.7%) and fungal (100%) strains. Extreme bacterial (7.1 log10 cfu/cm2) and fungal (3.5 log10 cfu/cm2) loads were obtained on Thaumatococcus daniellii leaves. Bacterial prevalence was 45.1% (S. aureus), 38.8% (E. coli) and 16.1 (P. aeruginosa). In order of decreasing importance, the prevalence of fungal species was 41.1% (A. flavus), 33.1% (A. fumigattus), 13.7% (A. niger) and 12.1% Candida sp. Resistance of E. coli to penicillins ranges from 31.6% to 87.3% and to cephalosporins from 13.3% to 28%. The P. aeruginosa strains were mainly resistant to aztreonam (87.6%). Those of S. aureus showed resistance to tetracycline (67.6), vancomycin (53), erythromycin (44.6) and levofloxacin (32.7). The blaSHV (14.28% to 18.60%) and blaIMP (9.52% to 16.28%) genes were detected in the bacterial strains. P. aeruginosa strains (19.05%) harbored the pslA and pelA genes. The health safety of these biodegradable plant-based packaging contributes to their valorization.展开更多
AIM:To determine the glycemic index(GI),glycemic load(GL)and insulinemic index(Ⅱ)of five starchy foods that are commonly used in Chinese diets.METHODS:Ten healthy subjects aged between 20-30 years were recruited.Each...AIM:To determine the glycemic index(GI),glycemic load(GL)and insulinemic index(Ⅱ)of five starchy foods that are commonly used in Chinese diets.METHODS:Ten healthy subjects aged between 20-30 years were recruited.Each subject was asked to consume 50 g of available carbohydrate portions of test foods and reference food.Finger capillary blood samples were collected at the start of eating and 15,30,45,60,90 and 120 min after consumption.The GI and Ⅱ of foods were calculated from the ratio of incremental area under the glucose/insulin response curves of test and reference foods.The GL for each test food was determined from its GI value and carbohydrate content.RESULTS:The results showed that brown rice elicited the highest postprandial glucose and insulin responses,followed by taro,adlay,yam and mung bean noodles,which produced the lowest.Among the five starchy foods,brown rice evoked the highest GI and GL at 82±0.2 and 18±0.2,followed by taro(69±0.4,12±0.2),adlay(55±0.4,10±0.2),yam(52±0.3,9±0.0)and mung bean noodles(28±0.5,7±0.2),respectively.The Ⅱ values of the test foods corresponded with GI values.Similarly,brown rice gave the highest Ⅱ at 81±0.1,followed by taro(73±0.3),adlay(67±0.3),yam(64±0.5) and mung bean noodles(38±0.3).All five starchy foods had lower GI,GL and Ⅱ than reference bread(P<0.05).CONCLUSION:The GI,GL and Ⅱ values of starchy foods provide important information for the public to manage their diet and could be useful for the prevention of lifestyle-related diseases such as diabetes mellitus.展开更多
Cronobacter sakazakii(C.sakazakii)is a foodborne opportunistic pathogen that can cause life-threatening invasive diseases,such as necrotizing enterocolitis,meningitis,and sepsis in infants.The potential risk of C.saka...Cronobacter sakazakii(C.sakazakii)is a foodborne opportunistic pathogen that can cause life-threatening invasive diseases,such as necrotizing enterocolitis,meningitis,and sepsis in infants.The potential risk of C.sakazakii contamination of powdered infant formula(PIF)is an issue that has attracted considerable attention from manufacturers,regulators,and consumers.C.sakazakii biofilms on the surfaces of equipment and in diverse food-production environments constitute a mode of cell growth that protects the pathogen from hostile environments,and are an important source of persistent contamination of food products.Bacterial biofilms are difficult to remove due to their resistant properties.Conventional cleaning and sterilizing procedures may be insufficient for biofilm control,and may lead to further biofilm development and dispersal.Consequently,novel control strategies are being developed,such as nanotechnology-based delivery systems,interspecies interactions,antimicrobial molecules of microbial origin,natural extracts,and phages.This review focuses on describing the mechanisms underlying the biofilm formation and behavior of C.sakazakii and discussing potential control strategies.展开更多
Nutritional evaluation of complementary food formulations from maize, soybean and peanut fortified with Moringa oleifera leaf powder was carried out. Maize, soybean and peanut were blended in a ratio of 60:30:10 to pr...Nutritional evaluation of complementary food formulations from maize, soybean and peanut fortified with Moringa oleifera leaf powder was carried out. Maize, soybean and peanut were blended in a ratio of 60:30:10 to produce a complementary food, which was then fortified. While the unfortified food product (sample A) served as control, the other three formulations were fortified with 5%, 10% and 15% Moringa leaf powder to give three samples (B, C and D respectively) of fortified food. Nutritional composition determination and feeding trials were then carried out, using two weeks old male albino rats to determine the performance of the food formulations. While the crude protein, crude fibre, and ash contents of the diets increased significantly (p with fortification, with values ranging from 16.04% to 17.59%, 2.25% to 4.42% and 1.40% to 2.50% respectively, crude fat and carbohydrate decreased significantly (p < 0.05), with concomitant decrease in energy, with values ranging from 23.48% to 20.80%, 49.32% to 47.63% and 472.76% to 448.08 kcal/100g respectively in samples A to D. PER values significantly (p < 0.05) improved up to 10% substitution, from 1.77 in unfortified (sample A) to 1.90 in 10% fortified (sample C), but declined at 15% substitution (sample D) to 1.69. Similarly, NPR values increased from 0.71 to 0.76 and 0.68. However, all the PER values including that of Nestle Cerelac (2.04) were lower than, though within the same range, with the value of 2.10 recommended by the Protein Advisory Group (PAG) for complementary foods. Sample C (10% Moringa flour blend) gave the best performance after rat feeding trials.展开更多
Recently,nanoencapsulation was introduced as an efficient and promising approach for the protection,delivery,and site-specific liberation of the nutraceuticals and bioactive ingredients.Food proteins are attractive ma...Recently,nanoencapsulation was introduced as an efficient and promising approach for the protection,delivery,and site-specific liberation of the nutraceuticals and bioactive ingredients.Food proteins are attractive materials for developing nanocarriers to protect and deliver bioactives due to their unique functional and biological properties.Food proteins extracted from animals and plants have the ability to form different nanostructures including nanoparticles,hollow particles,nanogels,nanofibrillar aggregates,electrospun nanofibers,nanotubular structures,and nanocomplexes.These nanostructured food proteins have been widely used as nanocarriers for the biologically active compounds and drugs.The release of bioactive compounds from nanocarriers depends mainly on pH as well as swelling and the degradation behavior of nanostructure in the simulated physiological conditions.This review presents the applications of the nanostructured food proteins for the encapsulation of bioactive compounds.The major techniques for the fabrication of nanocarriers are described.The encapsulation,protection,and release of bioactive compounds in different nanostructured food proteins were also discussed.展开更多
Chlorine-based sanitizers have seen wide spread use in food sanitation. The reaction of chlorine species with organic matter is a concern for two reasons. Available chlorine can be “used up” by organic compounds res...Chlorine-based sanitizers have seen wide spread use in food sanitation. The reaction of chlorine species with organic matter is a concern for two reasons. Available chlorine can be “used up” by organic compounds resulting in a lower amount of chlorine available for disinfection. Another concern is that some forms of chlorine can react with some organic compounds to form toxic halogenated disinfection byproducts（DBPs）. Many studies have been conducted to evaluate the role of hypochlorous acid（HOCl） and hypochlorite ion（OCl–） in the production of DBPs with a particular interest in the production of trihalomethanes（THMs） and haloacetic acids（HAAs）. Since most of the chlorine reactions are pH dependent, pH is found to have a significant effect on the formation of chlorine DBPs. In many cases, the concentration of THMs decreases and HAAs increases as pH decreases. pH also plays an important role in the determination of the type and amount of DBPs formed, with lower, more acidic, pHs resulting in the formation of less chloroform. This review summarizes the information from the literature on the role of chlorine-based sanitizers as affected by pH in the formation of different types of DBPs. Alternative novel strategies to minimize the formation of DBPs are also discussed.展开更多
Presented in several types of food, bioactive amines are described as organic bases of low molecular weight. They have vasoactive, psychoactive and toxicological characteristics and constitute a potential health risk....Presented in several types of food, bioactive amines are described as organic bases of low molecular weight. They have vasoactive, psychoactive and toxicological characteristics and constitute a potential health risk. The concentration of amines formed in foods depends on the type of microorganisms present, the action of decarboxylase enzymes produced by microorganisms on specific amino acids and favorable conditions for enzymatic activity. The presence of these chemical metabolites has been suggested as a quality indicator in routine analyzes for food production and marketing monitoring. The detection of bioactive amines can be performed by chromatographic methods, fluorometric and enzymatic kits. Bioactive amine formation can be prevented mainly through the adoption of good manufacturing practices, but the industry can also use other methods such as temperature control in the production chain, modified atmosphere packaging and food irradiation. This review aims to address the formation of bioactive amines in foods, emphasizing the formation and classification of these metabolites, aspects related to health, acceptable limits, detection methods and control methods used in the industry to ensure food safety and quality. The success of this approach is linked to the importance of bioactive amines as quality indicators, as well as the discussion on the development of methodologies for determining these substances and discussion of acceptable parameters in food.展开更多
Slightly acidic electrolyzed water(SAEW)has proven to be an efficient and novel sanitizer in food and agriculture field.This study assessed the efficacy of SAEW(30 mg/L)at 40℃on the inactivation of foodbome pathogens...Slightly acidic electrolyzed water(SAEW)has proven to be an efficient and novel sanitizer in food and agriculture field.This study assessed the efficacy of SAEW(30 mg/L)at 40℃on the inactivation of foodbome pathogens and detachment of multi-resistant Staphylococcus aureus(MRSA)biofilm.Furthermore.the underlying mechanism of MRS A biofilm under heated SAEW at 40℃treatment on metabolic profiles was investigated.The results showed that the heated SAEW at 40℃significantly effectively against foodbome pathogens of 1.96-7.56(lg(CFU/g))reduction in pork,chicken,spinach,and lettuce.The heated SAEW at 40℃treatment significantly reduced MRS A biofilm cells by 2.41(lg(CFU/cm^(2))).The synergistic effect of SAEW treatment showed intense anti-biofilm activity in decreasing cell density and impairing biofilm cell membranes.Global metabolic response of MRSA biofilms,treated by SAEW at 40℃,revealed the alterations of intracellular metabolites,including amino acids,organic acid,fatty acid,and lipid.Moreover,signaling pathways involved in amino acid metabolism,energy metabolism,nucleotide synthesis,carbohydrate metabolites,and lipid biosynthesis were functionally disrupted by the SAEW at 40℃treatment.As per our knowledge,this is the first research to uncover the potential mechanism of heated SAEW treatment against MRSA biofilm on food contact surface.展开更多
Synthetic color is added to foods to replace natural color lost during processing. It is causes health problems mainly in children that considered Avery venerable group. This study was carried out investigate the effe...Synthetic color is added to foods to replace natural color lost during processing. It is causes health problems mainly in children that considered Avery venerable group. This study was carried out investigate the effect of using color foods (Color fruit juice for 6 - 12 hr. Tomato ketchup potato chips (TKPC) color sweet and color chocolate at low (15%) and high (30%)) concentration on serum biochemical, WBC (white blood cell)and histopathology of liver and kidney of rats for 13 week. The results indicated that no significant change in body weight gain, serum glucose, HDL and LDL cholesterol. TKPC (30%) showed that significant increase in total cholesterol (TC), triacylglycerol (TG). Low and high concentration of color chocolate and color sweet was exhibited significant increase of TG. The level of ALT and AST was significant increase of rat’s administration color fruit juice (for 12 hr.) and TKPC at 30%. High concentration of color foods and long time administration of color fruit juice showed significant increase in serum creatinine and albumin compared to control group. Both low and high consumed of color foods exhibited significant decrease in liver GSH. High concentration of color foods lead to increase number of WBC as the result to the response of the immune system to the inflammation. Color foods were reveled change in histological structure of liver and kidney. In conclusion, the use synthetic color in various foods has adverse effect on some of biochemical analysis;and the liver and kidney histopathological structure.展开更多
With the development of technology, several new processing techniques are being introduced for the food industry. By applying those novel techniques to food systems, it has been found that the structural and functiona...With the development of technology, several new processing techniques are being introduced for the food industry. By applying those novel techniques to food systems, it has been found that the structural and functional properties of food could be altered. Microfluidization which is also known as high pressure homogenization is one of the novel technologies that could be applied in food industry to obtain many beneficial outcomes. High pressure processing is another novel technique that is mainly playing the microbicidal effect. This work is concerned on the possibility of using microfluidization and high pressure processing in food industry based on the experimental findings. These techniques could be used as useful tools in the field of food science and technology.展开更多
Human norovirus is the leading cause of foodborne illness globally.Detection and quantification of norovirus commonly involves the use of reverse transcriptase quantitative polymerase chain reaction(RT-qPCR);however,t...Human norovirus is the leading cause of foodborne illness globally.Detection and quantification of norovirus commonly involves the use of reverse transcriptase quantitative polymerase chain reaction(RT-qPCR);however,the presence of inhibitory compounds in foods limit detection and accurate quantification.Although some studies have been done on PCR inhibitors from foods,many of them are over a decade old and do not investigate inhibition in contemporary one-step RT-qPCR-based detection chemistries.The purpose of this work was to quantify the degree of inhibition that occurs from inhibitory compounds found in produce(pectin)and mollusks(hemocyanin,glycogen)—foods commonly associated with norovirus outbreaks.RT-qPCR reactions containing different amounts of genomic bacteriophage MS2 RNA,a norovirus surrogate,were spiked with different concentrations of pectin(0.0625%–0.25%w/V),glycogen(1.25%–10%),and hemocyanin(0.0625%–0.25%).Past research has implicated glycogen as an inhibitory compound in oysters;however,even high levels of glycogen(10%)had no significant effect(P>0.05)on amplification.Conversely,both pectin and hemocyanin caused complete inhibition at 0.25%,with no significant inhibition observed at 0.0625%(P<0.05).Hemocyanin is abundant in the hemolymph of mollusks and previously untested as a PCR inhibitor.This work demonstrates that pectin and hemocyanin should be considered when testing produce and mollusk samples with PCR-based methods.展开更多
Hyperuricemia,a metabolic disorder related to uric acid metabolism dysregulation,has become a common metabolic disease worldwide,due to changes in lifestyle and dietary structure.In recent years,owing to their high ac...Hyperuricemia,a metabolic disorder related to uric acid metabolism dysregulation,has become a common metabolic disease worldwide,due to changes in lifestyle and dietary structure.In recent years,owing to their high activity and few adverse effects,food-derived active peptides used as functional foods against hyperuricemia have attracted increasing attention.This article aims to focus on the challenge associated with peptide-specific preparation methods development,functional components identification,action mechanism(s)clarification,and bioavailability improvement.The current review proposed recent advances in producing the food-derived peptides with high anti-hyperuricemia activity by protein source screening and matched enzymatic hydrolysis condition adjusting,increased the knowledge about strategies to search antihyperuricemia peptides with definite structure,and emphasized the necessity of combining computer-aided approaches and activity evaluations.In addition,novel action mechanism mediated by gut microbiota was discussed,providing different insights from classical mechanism.Moreover,considering that little attention was paid previously on the structure-activity relationships of anti-hyperuricemia peptides,we collected the sequences from published studies and make a preliminary summary about the structure-activity relationships,which in turn provided guides for enzymatic hydrolysis optimization and bioavailability improvement.Hopefully,this article could promote the development,application and commercialization of food-derived anti-hyperuricemia peptides in the future.展开更多
In order to improve appetite,attract consumers and even conform to the food culture,food coloring has become one of the necessary links in modern food processing.For example,dried-tofu will be colored by adding artifi...In order to improve appetite,attract consumers and even conform to the food culture,food coloring has become one of the necessary links in modern food processing.For example,dried-tofu will be colored by adding artificial food colors(AFCs)such as sunset yellow,cochineal red A or other seasonings like soy sauce.However,the dispute persists about whether AFCs are harmful to health.Some studies indicate AFCs affect children’s intelligence and attention,cause hyperactivity,and allergy when children consumed≥50 mg.In addition,researches showed that chemical soy sauce produces a trace of methylglyoxal(MGO)in the manufacturing process,which is related to diseases such as oxidative stress,diabetes,and cognitive deterioration.Therefore,natural pigments are relatively new and promising strategy for replacing high-risk AFCs.Thus,the objective of this study was to use dried-tofu as a natural colorants coloring screening platform,through the concept of three primary colors to discuss the coloring effects of natural colorants in Taiwan in double–phase(liquid phase to solid phase)food coloring system and assess the effects of MGO on PC12 neuron cellular morphology and cell cycle at the dietary exposure in soy sauce.Our results showed that formula G:R=0.2:0.8 and C:R=0.08:0.92 were coloring by combined natural colorants had the same eye sensory quality acceptance of consumer and had the intention to purchase.Furthermore,the results from the PC12 cell suggested that dietary exposure of methylglyoxal(<50M)in soy sauce did not affect neuron cellular morphology and cell cycle significantly.Overall,Gardenia Yellow,Curcumin,and Radish Red could overcome the application restrictions in multiplephase food coloring system and simultaneously soy sauce as a coloring agent was safety.It showed the possibility of them as food colorants on dried-tofu.展开更多
A high performance liquid chromatographic assay has been developed for the simultaneous determination of five water soluble vitamins:thimine, riboflavin, niacin, pyridoxine and folic acid in cereal products and fresh ...A high performance liquid chromatographic assay has been developed for the simultaneous determination of five water soluble vitamins:thimine, riboflavin, niacin, pyridoxine and folic acid in cereal products and fresh vegetables. Food samples were hydrolyzed in 0.4 mol/L HCl, autoclaved at 120℃ 15 psi for 20 minutes, using a μ-Bondapak column (3.9×300mm, Waters Co.), a mobile phase of methanol-water (30:70) (0.005 mol/L heptanesulfonic acid) and a flow rate of 1.0 ml/min gave the most satisfactory separation of the five water soluble vitamins. A double channel deteetion was used: four vitamins (B_5, folic acid, B_2, B_1) were detected hy UV spectrophotometry (254 nm) first, pyridoxine (B_6) was detected by fluoromelry (EX 290nm, EM 395 nm) afterwards. Detection limits were 2, 5, 5, 2and 5ng, linear ranges were 5-10ng, 5-50ng, 5-40ng, 5-50ng and 10-50ng for B_1, B_2, B_5, B_6 and folic acid respectively. Recoveries were 92-100%(B_5), 51-52% (folio acid), 103—105% (B_2), 99—100% (B_6) and 91.3—102% (B_1) respectively. In comparison with a reference method and checking with food composition tables, very satisfactory results were obtained by this method.展开更多
Food allergens are mainly naturally-occurring proteins with immunoglobulin E(IgE)-binding epitopes.Understanding the structural and immunogenic characteristics of allergenic proteins is essential in assessing whether ...Food allergens are mainly naturally-occurring proteins with immunoglobulin E(IgE)-binding epitopes.Understanding the structural and immunogenic characteristics of allergenic proteins is essential in assessing whether and how food processing techniques reduce allergenicity.We here discuss the impacts of food processing technologies on the modification of physicochemical,structural,and immunogenic properties of allergenic proteins.Detection techniques for characterizing changes in these properties of food allergens are summarized.Food processing helps to reduce allergenicity by aggregating or denaturing proteins,which masks,modifies,or destroys antigenic epitopes,whereas,it cannot eliminate allergenicity completely,and sometimes even improves allergenicity by exposing new epitopes.Moreover,most food processing techniques have been tested on purified food allergens rather than food products due to potential interference of other food components.We provide guidance for further development of processing operations that can decrease the allergenicity of allergenic food proteins without negatively impacting the nutritional profile.展开更多
基金supported by the National Key Research and Development Program of China(2023YFD2100205)the Fujian Province Science and Technology Plan Project,China(2023N3008).
文摘With the rapid growth of the global population and the increasing demand for healthier diets,improving the nutrient utilization efficiency of staple food crops has become a critical scientific and industrial chal-lenge,prompting innovation in food processing technologies.This review introduces first the common nutritional challenges in the processing of staple food crops,followed by the comprehensive examination of research aiming to enhance the nutritional quality of staple food crop-based foods through innovative processing technologies,including microwave(MW),pulsed electric field(PEF),ultrasound,modern fer-mentation technology,and enzyme technology.Additionally,soybean processing is used as an example to underscore the importance of integrating innovative processing technologies for optimizing nutrient utilization in staple food crops.Although these innovative processing technologies have demonstrated a significant potential to improve nutrient utilization efficiency and enhance the overall nutritional pro-file of staple food crop-based food products,their current limitations must be acknowledged and addressed in future research.Fortunately,advancements in science and technology will facilitate pro-gress in food processing,enabling both the improvement of existing techniques as well as the develop-ment of entirely novel methodologies.This work aims to enhance the understanding of food practitioners on the way processing technologies may optimize nutrient utilization,thereby fostering innovation in food processing research and synergistic multi-technological strategies,ultimately providing valuable references to address global food security challenges.
文摘Guava(Psidium guajava L.),a plant belonging to the Myrtaceae family,holds significant medicinal and nutritional values.Leaves of the plant are described to be elliptical with a dark green color and are utilized in the treatment of gastrointestinal and respiratory issues along with increasing the platelet count in patients suffering from dengue.In this review paper,the nutritional composition and bioactive compounds of guava leaves,including proteins,vitamins,minerals,and polysaccharides,have been reviewed.The methods of extraction of bioactive compounds from guava leaves and their bioactivities,including antioxidant,anti-diabetic,and anti-cancer potential,have been explored.Further,encapsulation techniques for improving the transport of bioactive compounds and living cells into foods have been studied.The application of guava leaves in different food systems such as herbal tea,pork sausage,chocolates,jelly,meals for chickens,functional beverages,and as antibacterial agents in food preservatives has also been investigated.The findings of this review illustrated that the phytochemicals present in guava leaves showed excellent antimicrobial and antioxidant properties.Encapsulation appears to be a promising technique for improving the stability,bioavailability,and controlled release of bioactive chemicals extracted from guava leaves.Different methods for the encapsulation of bioactive compounds employed and applied in distinct food systems showed preservation of phytochemicals,improved bioactivities,and nutritional values.Overall,this review paper demonstrated how guava leaves,an abundant source of bioactive compounds,can be used as a multipurpose component to create functional foods,edible coatings,and active packaging to enhance the nutritional,antioxidant,and antimicrobial properties of various food systems that have qualities that promote health.
文摘The integration of phytochemistry into forensic science has emerged as a groundbreaking frontier,providing unprecedented insights into nature's secrets through the precise application of phytochemical fingerprinting of phytotoxins as a cutting-edge approach.This study explores the dynamic intersection of phytochemistry and forensic science,highlighting how the unique phytochemical profiles of toxic plants and their secondary metabolites,serve as distinctive markers for forensic investigations.By utilizing advanced techniques such as Ultra-High-Performance Liquid Chromatography(UHPLC)and High-Resolution Mass Spectrometry(HRMS),the detection and quantification of plant-derived are made more accurate in forensic contexts.Real-world case studies are presented to demonstrate the critical role of plant toxins in forensic outcomes and legal proceedings.The challenges,potential,and future prospects of integrating phytochemical fingerprinting of plant toxins into forensic science were discussed.This review aims to illuminate phytochemical fingerprinting of plant toxins as a promising tool to enhance the precision and depth of forensic analyses,offering new insights into the complex stories embedded in plant toxins.
文摘Despite their biodegradability and economic advantage, plant leaves used as packaging can constitute a public health problem. The aim of this study was to characterize the microbial diversity contaminating plant leaves used as food packaging. In total, two hundred and forty (240) samples composed of Thaumatococcus daniellii and Musa paradisiaca leaves were collected and analyzed. Microbial diversity was assessed using specific medium and biochemical tests. The resistance profile was determined by the Müeller-Hinton agar diffusion method. The resistance (blaSHV, blaIMP, blaTEM) and biofilm formation (pslA, pelA) genes were searched by PCR method. Plant leaves were contaminated by bacterial (68.7%) and fungal (100%) strains. Extreme bacterial (7.1 log10 cfu/cm2) and fungal (3.5 log10 cfu/cm2) loads were obtained on Thaumatococcus daniellii leaves. Bacterial prevalence was 45.1% (S. aureus), 38.8% (E. coli) and 16.1 (P. aeruginosa). In order of decreasing importance, the prevalence of fungal species was 41.1% (A. flavus), 33.1% (A. fumigattus), 13.7% (A. niger) and 12.1% Candida sp. Resistance of E. coli to penicillins ranges from 31.6% to 87.3% and to cephalosporins from 13.3% to 28%. The P. aeruginosa strains were mainly resistant to aztreonam (87.6%). Those of S. aureus showed resistance to tetracycline (67.6), vancomycin (53), erythromycin (44.6) and levofloxacin (32.7). The blaSHV (14.28% to 18.60%) and blaIMP (9.52% to 16.28%) genes were detected in the bacterial strains. P. aeruginosa strains (19.05%) harbored the pslA and pelA genes. The health safety of these biodegradable plant-based packaging contributes to their valorization.
文摘AIM:To determine the glycemic index(GI),glycemic load(GL)and insulinemic index(Ⅱ)of five starchy foods that are commonly used in Chinese diets.METHODS:Ten healthy subjects aged between 20-30 years were recruited.Each subject was asked to consume 50 g of available carbohydrate portions of test foods and reference food.Finger capillary blood samples were collected at the start of eating and 15,30,45,60,90 and 120 min after consumption.The GI and Ⅱ of foods were calculated from the ratio of incremental area under the glucose/insulin response curves of test and reference foods.The GL for each test food was determined from its GI value and carbohydrate content.RESULTS:The results showed that brown rice elicited the highest postprandial glucose and insulin responses,followed by taro,adlay,yam and mung bean noodles,which produced the lowest.Among the five starchy foods,brown rice evoked the highest GI and GL at 82±0.2 and 18±0.2,followed by taro(69±0.4,12±0.2),adlay(55±0.4,10±0.2),yam(52±0.3,9±0.0)and mung bean noodles(28±0.5,7±0.2),respectively.The Ⅱ values of the test foods corresponded with GI values.Similarly,brown rice gave the highest Ⅱ at 81±0.1,followed by taro(73±0.3),adlay(67±0.3),yam(64±0.5) and mung bean noodles(38±0.3).All five starchy foods had lower GI,GL and Ⅱ than reference bread(P<0.05).CONCLUSION:The GI,GL and Ⅱ values of starchy foods provide important information for the public to manage their diet and could be useful for the prevention of lifestyle-related diseases such as diabetes mellitus.
基金financial support of National Key Research and Development Program of China(2017YFC1601200)the Science and Technology Planning Project of Guangdong Province(2017A070702018)+1 种基金the Science and Technology Planning Project of Guangzhou(201604020003)Guangdong Academy of Sciences Special Project of Science and Technology Development(2017GDASCX-0201).
文摘Cronobacter sakazakii(C.sakazakii)is a foodborne opportunistic pathogen that can cause life-threatening invasive diseases,such as necrotizing enterocolitis,meningitis,and sepsis in infants.The potential risk of C.sakazakii contamination of powdered infant formula(PIF)is an issue that has attracted considerable attention from manufacturers,regulators,and consumers.C.sakazakii biofilms on the surfaces of equipment and in diverse food-production environments constitute a mode of cell growth that protects the pathogen from hostile environments,and are an important source of persistent contamination of food products.Bacterial biofilms are difficult to remove due to their resistant properties.Conventional cleaning and sterilizing procedures may be insufficient for biofilm control,and may lead to further biofilm development and dispersal.Consequently,novel control strategies are being developed,such as nanotechnology-based delivery systems,interspecies interactions,antimicrobial molecules of microbial origin,natural extracts,and phages.This review focuses on describing the mechanisms underlying the biofilm formation and behavior of C.sakazakii and discussing potential control strategies.
文摘Nutritional evaluation of complementary food formulations from maize, soybean and peanut fortified with Moringa oleifera leaf powder was carried out. Maize, soybean and peanut were blended in a ratio of 60:30:10 to produce a complementary food, which was then fortified. While the unfortified food product (sample A) served as control, the other three formulations were fortified with 5%, 10% and 15% Moringa leaf powder to give three samples (B, C and D respectively) of fortified food. Nutritional composition determination and feeding trials were then carried out, using two weeks old male albino rats to determine the performance of the food formulations. While the crude protein, crude fibre, and ash contents of the diets increased significantly (p with fortification, with values ranging from 16.04% to 17.59%, 2.25% to 4.42% and 1.40% to 2.50% respectively, crude fat and carbohydrate decreased significantly (p < 0.05), with concomitant decrease in energy, with values ranging from 23.48% to 20.80%, 49.32% to 47.63% and 472.76% to 448.08 kcal/100g respectively in samples A to D. PER values significantly (p < 0.05) improved up to 10% substitution, from 1.77 in unfortified (sample A) to 1.90 in 10% fortified (sample C), but declined at 15% substitution (sample D) to 1.69. Similarly, NPR values increased from 0.71 to 0.76 and 0.68. However, all the PER values including that of Nestle Cerelac (2.04) were lower than, though within the same range, with the value of 2.10 recommended by the Protein Advisory Group (PAG) for complementary foods. Sample C (10% Moringa flour blend) gave the best performance after rat feeding trials.
基金The support of University of Tehran and Iran National Science Foundation(INSF)is acknowledged.
文摘Recently,nanoencapsulation was introduced as an efficient and promising approach for the protection,delivery,and site-specific liberation of the nutraceuticals and bioactive ingredients.Food proteins are attractive materials for developing nanocarriers to protect and deliver bioactives due to their unique functional and biological properties.Food proteins extracted from animals and plants have the ability to form different nanostructures including nanoparticles,hollow particles,nanogels,nanofibrillar aggregates,electrospun nanofibers,nanotubular structures,and nanocomplexes.These nanostructured food proteins have been widely used as nanocarriers for the biologically active compounds and drugs.The release of bioactive compounds from nanocarriers depends mainly on pH as well as swelling and the degradation behavior of nanostructure in the simulated physiological conditions.This review presents the applications of the nanostructured food proteins for the encapsulation of bioactive compounds.The major techniques for the fabrication of nanocarriers are described.The encapsulation,protection,and release of bioactive compounds in different nanostructured food proteins were also discussed.
文摘Chlorine-based sanitizers have seen wide spread use in food sanitation. The reaction of chlorine species with organic matter is a concern for two reasons. Available chlorine can be “used up” by organic compounds resulting in a lower amount of chlorine available for disinfection. Another concern is that some forms of chlorine can react with some organic compounds to form toxic halogenated disinfection byproducts（DBPs）. Many studies have been conducted to evaluate the role of hypochlorous acid（HOCl） and hypochlorite ion（OCl–） in the production of DBPs with a particular interest in the production of trihalomethanes（THMs） and haloacetic acids（HAAs）. Since most of the chlorine reactions are pH dependent, pH is found to have a significant effect on the formation of chlorine DBPs. In many cases, the concentration of THMs decreases and HAAs increases as pH decreases. pH also plays an important role in the determination of the type and amount of DBPs formed, with lower, more acidic, pHs resulting in the formation of less chloroform. This review summarizes the information from the literature on the role of chlorine-based sanitizers as affected by pH in the formation of different types of DBPs. Alternative novel strategies to minimize the formation of DBPs are also discussed.
文摘Presented in several types of food, bioactive amines are described as organic bases of low molecular weight. They have vasoactive, psychoactive and toxicological characteristics and constitute a potential health risk. The concentration of amines formed in foods depends on the type of microorganisms present, the action of decarboxylase enzymes produced by microorganisms on specific amino acids and favorable conditions for enzymatic activity. The presence of these chemical metabolites has been suggested as a quality indicator in routine analyzes for food production and marketing monitoring. The detection of bioactive amines can be performed by chromatographic methods, fluorometric and enzymatic kits. Bioactive amine formation can be prevented mainly through the adoption of good manufacturing practices, but the industry can also use other methods such as temperature control in the production chain, modified atmosphere packaging and food irradiation. This review aims to address the formation of bioactive amines in foods, emphasizing the formation and classification of these metabolites, aspects related to health, acceptable limits, detection methods and control methods used in the industry to ensure food safety and quality. The success of this approach is linked to the importance of bioactive amines as quality indicators, as well as the discussion on the development of methodologies for determining these substances and discussion of acceptable parameters in food.
基金supported by Brain Korea (BK)21 Plus Project (4299990913942)funded by the Korean Government,Koreathe Collabo Project funded by the Ministry of SMEs and Startups (C1016120-01-02)the National Research Foundation of Korea (NRF) (2018007551)。
文摘Slightly acidic electrolyzed water(SAEW)has proven to be an efficient and novel sanitizer in food and agriculture field.This study assessed the efficacy of SAEW(30 mg/L)at 40℃on the inactivation of foodbome pathogens and detachment of multi-resistant Staphylococcus aureus(MRSA)biofilm.Furthermore.the underlying mechanism of MRS A biofilm under heated SAEW at 40℃treatment on metabolic profiles was investigated.The results showed that the heated SAEW at 40℃significantly effectively against foodbome pathogens of 1.96-7.56(lg(CFU/g))reduction in pork,chicken,spinach,and lettuce.The heated SAEW at 40℃treatment significantly reduced MRS A biofilm cells by 2.41(lg(CFU/cm^(2))).The synergistic effect of SAEW treatment showed intense anti-biofilm activity in decreasing cell density and impairing biofilm cell membranes.Global metabolic response of MRSA biofilms,treated by SAEW at 40℃,revealed the alterations of intracellular metabolites,including amino acids,organic acid,fatty acid,and lipid.Moreover,signaling pathways involved in amino acid metabolism,energy metabolism,nucleotide synthesis,carbohydrate metabolites,and lipid biosynthesis were functionally disrupted by the SAEW at 40℃treatment.As per our knowledge,this is the first research to uncover the potential mechanism of heated SAEW treatment against MRSA biofilm on food contact surface.
文摘Synthetic color is added to foods to replace natural color lost during processing. It is causes health problems mainly in children that considered Avery venerable group. This study was carried out investigate the effect of using color foods (Color fruit juice for 6 - 12 hr. Tomato ketchup potato chips (TKPC) color sweet and color chocolate at low (15%) and high (30%)) concentration on serum biochemical, WBC (white blood cell)and histopathology of liver and kidney of rats for 13 week. The results indicated that no significant change in body weight gain, serum glucose, HDL and LDL cholesterol. TKPC (30%) showed that significant increase in total cholesterol (TC), triacylglycerol (TG). Low and high concentration of color chocolate and color sweet was exhibited significant increase of TG. The level of ALT and AST was significant increase of rat’s administration color fruit juice (for 12 hr.) and TKPC at 30%. High concentration of color foods and long time administration of color fruit juice showed significant increase in serum creatinine and albumin compared to control group. Both low and high consumed of color foods exhibited significant decrease in liver GSH. High concentration of color foods lead to increase number of WBC as the result to the response of the immune system to the inflammation. Color foods were reveled change in histological structure of liver and kidney. In conclusion, the use synthetic color in various foods has adverse effect on some of biochemical analysis;and the liver and kidney histopathological structure.
文摘With the development of technology, several new processing techniques are being introduced for the food industry. By applying those novel techniques to food systems, it has been found that the structural and functional properties of food could be altered. Microfluidization which is also known as high pressure homogenization is one of the novel technologies that could be applied in food industry to obtain many beneficial outcomes. High pressure processing is another novel technique that is mainly playing the microbicidal effect. This work is concerned on the possibility of using microfluidization and high pressure processing in food industry based on the experimental findings. These techniques could be used as useful tools in the field of food science and technology.
基金This project was funded by the University of MassachusettsAmherst.
文摘Human norovirus is the leading cause of foodborne illness globally.Detection and quantification of norovirus commonly involves the use of reverse transcriptase quantitative polymerase chain reaction(RT-qPCR);however,the presence of inhibitory compounds in foods limit detection and accurate quantification.Although some studies have been done on PCR inhibitors from foods,many of them are over a decade old and do not investigate inhibition in contemporary one-step RT-qPCR-based detection chemistries.The purpose of this work was to quantify the degree of inhibition that occurs from inhibitory compounds found in produce(pectin)and mollusks(hemocyanin,glycogen)—foods commonly associated with norovirus outbreaks.RT-qPCR reactions containing different amounts of genomic bacteriophage MS2 RNA,a norovirus surrogate,were spiked with different concentrations of pectin(0.0625%–0.25%w/V),glycogen(1.25%–10%),and hemocyanin(0.0625%–0.25%).Past research has implicated glycogen as an inhibitory compound in oysters;however,even high levels of glycogen(10%)had no significant effect(P>0.05)on amplification.Conversely,both pectin and hemocyanin caused complete inhibition at 0.25%,with no significant inhibition observed at 0.0625%(P<0.05).Hemocyanin is abundant in the hemolymph of mollusks and previously untested as a PCR inhibitor.This work demonstrates that pectin and hemocyanin should be considered when testing produce and mollusk samples with PCR-based methods.
基金sponsored by the National Natural Science Foundation China(32270115)National Key R&D Program of China(2018YFD0901102)+1 种基金Fundamental Research Funds for the Provincial Universities of Zhejiang(SJLY2021015)K.C.Wong Magna Fund of Ningbo University。
文摘Hyperuricemia,a metabolic disorder related to uric acid metabolism dysregulation,has become a common metabolic disease worldwide,due to changes in lifestyle and dietary structure.In recent years,owing to their high activity and few adverse effects,food-derived active peptides used as functional foods against hyperuricemia have attracted increasing attention.This article aims to focus on the challenge associated with peptide-specific preparation methods development,functional components identification,action mechanism(s)clarification,and bioavailability improvement.The current review proposed recent advances in producing the food-derived peptides with high anti-hyperuricemia activity by protein source screening and matched enzymatic hydrolysis condition adjusting,increased the knowledge about strategies to search antihyperuricemia peptides with definite structure,and emphasized the necessity of combining computer-aided approaches and activity evaluations.In addition,novel action mechanism mediated by gut microbiota was discussed,providing different insights from classical mechanism.Moreover,considering that little attention was paid previously on the structure-activity relationships of anti-hyperuricemia peptides,we collected the sequences from published studies and make a preliminary summary about the structure-activity relationships,which in turn provided guides for enzymatic hydrolysis optimization and bioavailability improvement.Hopefully,this article could promote the development,application and commercialization of food-derived anti-hyperuricemia peptides in the future.
基金This study was partially supported by the Industrial Innovation Center(IIC),Atyab Food Tech LLC and Sultan Qaboos University–College of Agricultural and Marine Sciences Dean’s Seed Grant.
基金This study was supportedby the Ministry of Science and Technology[105-2320-B-002-031-MY3,105-2628-B-002-003-MY3].
文摘In order to improve appetite,attract consumers and even conform to the food culture,food coloring has become one of the necessary links in modern food processing.For example,dried-tofu will be colored by adding artificial food colors(AFCs)such as sunset yellow,cochineal red A or other seasonings like soy sauce.However,the dispute persists about whether AFCs are harmful to health.Some studies indicate AFCs affect children’s intelligence and attention,cause hyperactivity,and allergy when children consumed≥50 mg.In addition,researches showed that chemical soy sauce produces a trace of methylglyoxal(MGO)in the manufacturing process,which is related to diseases such as oxidative stress,diabetes,and cognitive deterioration.Therefore,natural pigments are relatively new and promising strategy for replacing high-risk AFCs.Thus,the objective of this study was to use dried-tofu as a natural colorants coloring screening platform,through the concept of three primary colors to discuss the coloring effects of natural colorants in Taiwan in double–phase(liquid phase to solid phase)food coloring system and assess the effects of MGO on PC12 neuron cellular morphology and cell cycle at the dietary exposure in soy sauce.Our results showed that formula G:R=0.2:0.8 and C:R=0.08:0.92 were coloring by combined natural colorants had the same eye sensory quality acceptance of consumer and had the intention to purchase.Furthermore,the results from the PC12 cell suggested that dietary exposure of methylglyoxal(<50M)in soy sauce did not affect neuron cellular morphology and cell cycle significantly.Overall,Gardenia Yellow,Curcumin,and Radish Red could overcome the application restrictions in multiplephase food coloring system and simultaneously soy sauce as a coloring agent was safety.It showed the possibility of them as food colorants on dried-tofu.
文摘A high performance liquid chromatographic assay has been developed for the simultaneous determination of five water soluble vitamins:thimine, riboflavin, niacin, pyridoxine and folic acid in cereal products and fresh vegetables. Food samples were hydrolyzed in 0.4 mol/L HCl, autoclaved at 120℃ 15 psi for 20 minutes, using a μ-Bondapak column (3.9×300mm, Waters Co.), a mobile phase of methanol-water (30:70) (0.005 mol/L heptanesulfonic acid) and a flow rate of 1.0 ml/min gave the most satisfactory separation of the five water soluble vitamins. A double channel deteetion was used: four vitamins (B_5, folic acid, B_2, B_1) were detected hy UV spectrophotometry (254 nm) first, pyridoxine (B_6) was detected by fluoromelry (EX 290nm, EM 395 nm) afterwards. Detection limits were 2, 5, 5, 2and 5ng, linear ranges were 5-10ng, 5-50ng, 5-40ng, 5-50ng and 10-50ng for B_1, B_2, B_5, B_6 and folic acid respectively. Recoveries were 92-100%(B_5), 51-52% (folio acid), 103—105% (B_2), 99—100% (B_6) and 91.3—102% (B_1) respectively. In comparison with a reference method and checking with food composition tables, very satisfactory results were obtained by this method.
基金supported by the National Natural Science Foundation of China (32102605)the Agricultural Science and Technology Innovation Program under Grant (CAAS-ASTIP-2020IAR)the Earmarked Fund for CARS (CARS-44)。
文摘Food allergens are mainly naturally-occurring proteins with immunoglobulin E(IgE)-binding epitopes.Understanding the structural and immunogenic characteristics of allergenic proteins is essential in assessing whether and how food processing techniques reduce allergenicity.We here discuss the impacts of food processing technologies on the modification of physicochemical,structural,and immunogenic properties of allergenic proteins.Detection techniques for characterizing changes in these properties of food allergens are summarized.Food processing helps to reduce allergenicity by aggregating or denaturing proteins,which masks,modifies,or destroys antigenic epitopes,whereas,it cannot eliminate allergenicity completely,and sometimes even improves allergenicity by exposing new epitopes.Moreover,most food processing techniques have been tested on purified food allergens rather than food products due to potential interference of other food components.We provide guidance for further development of processing operations that can decrease the allergenicity of allergenic food proteins without negatively impacting the nutritional profile.
