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
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
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
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
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
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
Background L-Glutamate and L-aspartate are functional amino acids that play pivotal roles in the cellular metabolic pathways of swine enterocytes.Therefore,this study aimed to investigate the effects of dietary L-glut...Background L-Glutamate and L-aspartate are functional amino acids that play pivotal roles in the cellular metabolic pathways of swine enterocytes.Therefore,this study aimed to investigate the effects of dietary L-glutamate and L-aspartate on growth performance,diarrhea severity,intestinal barrier integrity,and fecal microbiota of weaned piglets challenged with F18 enterotoxigenic Escherichia coli(ETEC).Weaned piglets were randomly assigned to seven dietary treatments,including unchallenged and ETEC-challenged controls,amino acid-supplemented groups,and an antibiotic control,to assess their responses to ETEC challenge.Results Supplementation with 1%L-glutamate or 2%L-aspartate enhanced growth performance,with significantly greater(P<0.05)average daily weight gain and gain-to-feed ratio compared with the positive control group from d 0 to d 5 post-inoculation.Pigs fed with 1%or 2%L-aspartate had reduced(P<0.05)diarrhea severity in ETEC-challenged pigs compared with the positive control group.The 1%L-aspartate supplementation also supported intestinal structure by increasing(P<0.05)duodenal villi height and ileal villi width compared with carbadox supplementation.Additionally,1%L-glutamate supplementation significantly improved(P<0.05)resilience in ETEC-challenged pigs by reducing fecal shedding ofβ-hemolysin-producing bacteria compared with the positive control group on d 14 post-inoculation.Moreover,1%L-aspartate supplementation promoted intestinal barrier integrity by significantly up-regulated(P<0.05)the expression of ileal OCDN and ileal ZO-1 compared with the positive control group on d 14 post-inoculation.Interestingly,2%L-aspartate supplementation altered the intestinal mucosa by down-regulating(P<0.05)the expression of jejunal CLDN-1,while up-regulating(P<0.05)the expression of ileal CLDN-1 compared with the negative control group on d 14 post-inoculation.Furthermore,L-glutamate supplementation significantly changed proportions of Firmicutes and Bacteroidota and showed the trend for enrichment in beneficial bacterial genera such as Bifidobacterium and Megasphaera in ETEC-infected pigs by d 14 post-inoculation.Conclusion Supplementation with L-glutamate or L-aspartate promoted growth performance,supported gut health,and enhanced disease resistance in weaned pigs challenged with F18 ETEC.During the weaning period,L-glutamate or L-aspartate could potentially be considered conditionally essential amino acids,helping to alleviate weaning complications and reduce the need for antibiotic use in swine farming.展开更多
Dietary phosphatidylcholine(PC)is an ideal source of bioactive lipids showing efficacy to alleviate nonalcoholic fatty liver disease(NAFLD).In this study,the lipidomic profiles of nonalcoholic steatosis in mice and He...Dietary phosphatidylcholine(PC)is an ideal source of bioactive lipids showing efficacy to alleviate nonalcoholic fatty liver disease(NAFLD).In this study,the lipidomic profiles of nonalcoholic steatosis in mice and HepG2 cells treated with PC isolated from eggs(EPC)and soybean(SPC)were evaluated.EPC and SPC could significantly ameliorate fatty liver disease by down-regulating triglyceride(TG)and diglyceride(DG)levels.Remarkably,EPC exhibited better performance in regulating the hepatic lipid profile leading to decreased PC and TG,ceramides,phosphatidylethanolamine and phosphatidylserine levels.A total of 117 and 20 lipid biomarkers in liver and HepG2 cells involved in glycerophospholipid metabolism were screened out,respectively.The regulatory mechanism of EPC may be attributed to a decrease in the expression of ACACA and SREBP-1c.EPC,via suppressing lipogenic gene expression,which was superior to that of SPC in alleviating nonalcoholic steatosis.Overall,EPC and SPC attenuated HFD-induced NAFLD by improving the hepatic lipid profile.The more significant effect observed with EPC may be attributed to its modulation of glycerophospholipid metabolism.展开更多
Rice,a primary food staple for over half of the global population,is susceptible to environmental pollution.The presence of lipophilic halogenated contaminants,including halogenated polycyclic aromatic hydrocarbons(XP...Rice,a primary food staple for over half of the global population,is susceptible to environmental pollution.The presence of lipophilic halogenated contaminants,including halogenated polycyclic aromatic hydrocarbons(XPAHs),polychlorinated biphenyls(PCBs),organochlorine pesticides(OCPs),brominated flame retardants(BFRs),and polyfluoroalkyl substances(PFAS),has become a growing concern due to their potential health risks and environmental impact.This review focused on the research of lipophilic halogenated contaminants in rice.We summarized the physicochemical properties,toxicity profiles,and contamination levels in rice.Moreover,the strategies for reducing lipophilic halogenated contaminant levels in rice were summarized and proposed,such as phytoremediation and improved processing methods.These findings can provide a reference for the understanding and control of lipophilic halogenated contaminants during rice growing and processing,and therefore reduce the associated risks.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
Oxidative stress arises from disruption of the balance between reactive oxygen species(ROS)production and detoxification and constitutes a fundamental driver of diverse pathological diseases.Skin photoaging is a well-...Oxidative stress arises from disruption of the balance between reactive oxygen species(ROS)production and detoxification and constitutes a fundamental driver of diverse pathological diseases.Skin photoaging is a well-recognized example,primarily driven by chronic ultraviolet(UV)exposure and marked by progressive structural and functional deterioration.UV-induced ROS accelerate macromolecular degradation and impair epidermal and dermal barrier integrity,highlighting the urgent need for effective antioxidant interventions.Antioxidant peptides(AOPs),whether naturally occurring or synthetically engineered,have shown considerable potential in mitigating ROS-induced cellular damage.Amphibians,which possess highly permeable skin and are continuously challenged by fluctuating environmental conditions,represent a rich source of bioactive peptides with potent antioxidant properties.In particular,AOPs isolated from amphibian skin secretions demonstrate notable efficacy in ROS scavenging and mitigation of oxidative damage,offering promising candidates for anti-photoaging therapies.This review provides an integrated overview of ROS generation and signaling,the molecular mechanisms linking oxidative stress to skin photoaging,and the emerging biomedical potential of amphibian-derived AOPs.Deeper mechanistic insight into their structure and function is expected to accelerate the development of novel peptide-based interventions for photoaging and other oxidative stress-associated dermatological disorders.展开更多
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
Therapeutic foods for the treatment of malnutrition in children under age 5 years are mostly imported from developed countries by developing countries like Ghana. This comes with huge cost and puts pressure on health ...Therapeutic foods for the treatment of malnutrition in children under age 5 years are mostly imported from developed countries by developing countries like Ghana. This comes with huge cost and puts pressure on health authorities when these supplies are limited. The objective of this study was therefore to develop and evaluate therapeutic food made from locally agricultural produce (banana, coconut water, soybean, sugar and vegetable oil) for the management of severely acute malnutrition in children under age 5 years. The proximate, mineral and microbial analyses were conducted on the developed product to ensure the standard falls within the requirement of WHO Protocol for the treatment of malnutrition in children. Sensory analysis was also done on the product using children under five years as the target group. The chemical analysis of product revealed energy and protein content of 95.96 kcal and 1.61 g per 100 g respectively, and percentage concentration of Calcium (0.74), Magnesium (1.09), Potassium (4.79), Sodium (0.17), Phosphorus (0.28), Iron (0.0080), Copper (0.0064), Manganese (0.0089) and Zinc (0.0174). The microbiological examination indicated aerobic plate count (20 cfu/mL), yeast count (8.5 cfu/mL), coliform count (3 cfu/mL) and zero count for both mould and E. Coli. This shows that, the developed product has the potential of treating malnutrition effectively in children under five years old.展开更多
Many lifestyle factors can affect health, but nutrition is an important, modifiable, and powerful factor in promoting health, preventing and treating disease, and improving quality of life. Inadequate dietary intake, ...Many lifestyle factors can affect health, but nutrition is an important, modifiable, and powerful factor in promoting health, preventing and treating disease, and improving quality of life. Inadequate dietary intake, regardless of the cause, can have negative effects on human growth and development. Analysis of tuna “Garba” and rice with eggplant sauce consumed in Abidjan (Côte d’Ivoire) revealed low levels of water-soluble B vitamins. Also, the analysis of these dishes observed the presence of histidine, leucine, valine, glutamine, arginine, cysteine and alanine. The tuna “Garba” (Gab) dish showed levels in amino acids ranging from 69.8 ± 1.33 to 764 ± 2.08 mg/kg and 77.1 ± 1.95 to 754.67 ± 2.8 mg/kg in the eggplant sauce rice (Risa) dish. During 15 days of consumption of these dishes by the wistar rats, anthropometric parameters, namely body length and abdominal circumference, showed a significant increase in the rats consuming the rice eggplant sauce. The rats showed BMI, Lee’s Index and Adipocyte Index ranged from 0.27 ± 0.01 to 0.31 ± 0.01 g/cm<sup>2</sup>;0.25 ± 0.01 to 0.26 ± 0.00 cm and 1.67% ± 0.25% to 1.96% ± 0.21% respectively. The nutritional profiling of these two street foods by LIM and SAIN score presented poor profiles.展开更多
The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of attieke production units in the South of C?te d’Ivoire. A cross-sectional s...The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of attieke production units in the South of C?te d’Ivoire. A cross-sectional study was conducted during 4 months in 2012 in 7 localities and data were collected using questionnaire and observation checklist and microbiological analysis of hands. A total of 775 attieke production units were involved in this survey. Seventy-one percent (71%) were located on public domains and only 70 production units (9%) used septic tank as a mean of final deposal for liquid waste. Hygiene conditions and practices of food handlers in attieke production units were inadequate. The presence of specific microorganisms such as Staphylococcus aureus, Klebsiella pneumoniae, Enterobacter agglomerans, Citrobacter youngae, Klebsiella oxytoca and Citrobacter freundi was indicative of a degree of ignorance on the part of food handlers towards proper hygienic practices.展开更多
Objective:To evaluate the antioxidant activity,antiglycation property,and bioactivc components content of different solvent extracts from Chinese olive(Canarium album L.) fruit.Methods:The dry powder of Chinese olive ...Objective:To evaluate the antioxidant activity,antiglycation property,and bioactivc components content of different solvent extracts from Chinese olive(Canarium album L.) fruit.Methods:The dry powder of Chinese olive fruit was extracted with different solvents,i.e.,water,water/ethanol(1/1,v/v),ethanol,methanol,acetone and ethyl acetate.The total phenolic,total flavonoids and total triterpenoids contents of various extracts were determined by spectrophotometric methods.Phenolic compounds were identified by high performance liquid chromatography.The assayed antioxidant activity was determined in vitro models such as antioxidant capacity by radical scavenging activity using 2,2'-azino-bLs(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS),l,l-diphenyl-2-picryl- hydrazyl(DPPH) and nitrite oxide methods,chelating activity on metal ions,lipid and protein peroxidation methods.In vitro glucosebovine serum albumin assay was used to evaluate the antiglycation of various extracts.Results:The water/ethanol extracts of Chinese olive fruit exerted significant scavenging effects on free radicals and strong inhibitory effects on advanced glycation end products formation.The Chinese olive fruit extracts were rich in phenolic compounds and triterpenoids.Gallic acid,ferulic acid and rutin were identified from the water/ethanol extracts.Correlation analysis indicated that there was a linear relationship between the antioxidant potency,free radical scavenging ability and phenolic compounds content of the Chinese olive fruit extracts.Conclusions:Chinese olive fruit could be a natural candidate for studies of dietary complement to diabetes treatment since it combines antioxidant and antiglycation activities.展开更多
The drying characteristics,physico-chemical and functional properties,as well as starch digestibility,of purple potato slices dried using different methods(such as,vacuum freeze-drying,VFD;hot-air drying,HAD;air-impin...The drying characteristics,physico-chemical and functional properties,as well as starch digestibility,of purple potato slices dried using different methods(such as,vacuum freeze-drying,VFD;hot-air drying,HAD;air-impingement jet drying,AIJD;and far-infrared assisted heat-pump drying,FIHPD)were investigated.Drying rate was the highest(3.0 g 100 g^-1 min^-1)using AIJD,followed by FIHPD and HAD,and the rate of VFD was the lowest one(0.3 g 100 g^-1 min^-1).Drying data were fitted to 12 thin-layer drying models,with the Midilli model giving the best predictions.Moreover,AIJD showed higher diffusivity(5.5×10^-10 m^2 s^–1)and energy efficiency(55 J g^-1)than any other drying method used in this study.With reference to the samples dried by VFD,the starch granules of the samples obtained by HAD,FIHPD,and AIJD exhibited different extent of disruption,which significantly increased their water absorption capacity,swelling power,and in vitro digestibility,but decreased the peak viscosity.The sample resulting from AIJD had the greatest water absorption capacity(7.9 g g^-1)and solubility(21.6%),but the smallest syneresis rate(48%).Good correlation coefficients(R^2>0.98)implied that the pseudofirst order kinetic model adequately described the rate and extent of starch digestion of dried potato flours.Samples from AIJD and FIHPD showed the highest digestibility percentages,reaching to 72.4 and 72.5%.Based on the drying rate,specific energy consumption,functional properties and digestibility,AIJD appeared to be quite effective and suitable to be transferred on the industry scale.展开更多
The effects of polishing on proximate compositions,physico-chemical characteristics,mineral compositions and antioxidant properties of the rice flours obtained from three different pigmented rice varieties(Chak-hao An...The effects of polishing on proximate compositions,physico-chemical characteristics,mineral compositions and antioxidant properties of the rice flours obtained from three different pigmented rice varieties(Chak-hao Angangba,Chak-hao Amubi and Chak-hao Poireiton) were investigated.The rice varieties were significantly(P < 0.05) different in the contents of the test characteristics.Lipids,ash,minerals,phytochemicals(phenolic acids and flavonoids) and 2,2-diphenyl-1-picrylhydrazyl(DPPH) activity of rice flours were decreased after polishing(9% degree of milling),while amylose content and lightness were increased.X-ray diffraction pattern of rice flours exhibited A-type crystalline pattern with reflections at 15.1o,17.1o,18.2o and 23.0o.Pasting properties and transition temperatures were decreased after polishing treatment.Polishing resulted in changes in the crystallinity,enthalpy and morphology of rice flours.展开更多
Changes in tissue structure, rheological properties and water content of raw and heated sea cucumber meat were studied. Sea cucumber Stichopus japonicus was heated at 25℃, 70℃ and 100℃ water for 5 min. The structur...Changes in tissue structure, rheological properties and water content of raw and heated sea cucumber meat were studied. Sea cucumber Stichopus japonicus was heated at 25℃, 70℃ and 100℃ water for 5 min. The structural changes were observed using a light microscope and the rheological parameters （rupture strength, adhesive strength and deformation） determined using a texture meter. Microscopic photograph revealed that the structural change of heated meat was greater than that of raw meat. The rupture strength, adhesive strength and deformation of raw meat were smaller than those of the heated meat. Meanwhile, rheological parameters showed positive correlation with heating temperature. These changes are mainly caused by thermal denaturation and gelatinization of collagen during heating. These changes were also evidenced in observations using a light microscope and differential scanning calorimetry.展开更多
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.
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.
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 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.
基金Funding support was from the Novo Nordisk Foundation with the project's grant number NNFSA210073688.
文摘Background L-Glutamate and L-aspartate are functional amino acids that play pivotal roles in the cellular metabolic pathways of swine enterocytes.Therefore,this study aimed to investigate the effects of dietary L-glutamate and L-aspartate on growth performance,diarrhea severity,intestinal barrier integrity,and fecal microbiota of weaned piglets challenged with F18 enterotoxigenic Escherichia coli(ETEC).Weaned piglets were randomly assigned to seven dietary treatments,including unchallenged and ETEC-challenged controls,amino acid-supplemented groups,and an antibiotic control,to assess their responses to ETEC challenge.Results Supplementation with 1%L-glutamate or 2%L-aspartate enhanced growth performance,with significantly greater(P<0.05)average daily weight gain and gain-to-feed ratio compared with the positive control group from d 0 to d 5 post-inoculation.Pigs fed with 1%or 2%L-aspartate had reduced(P<0.05)diarrhea severity in ETEC-challenged pigs compared with the positive control group.The 1%L-aspartate supplementation also supported intestinal structure by increasing(P<0.05)duodenal villi height and ileal villi width compared with carbadox supplementation.Additionally,1%L-glutamate supplementation significantly improved(P<0.05)resilience in ETEC-challenged pigs by reducing fecal shedding ofβ-hemolysin-producing bacteria compared with the positive control group on d 14 post-inoculation.Moreover,1%L-aspartate supplementation promoted intestinal barrier integrity by significantly up-regulated(P<0.05)the expression of ileal OCDN and ileal ZO-1 compared with the positive control group on d 14 post-inoculation.Interestingly,2%L-aspartate supplementation altered the intestinal mucosa by down-regulating(P<0.05)the expression of jejunal CLDN-1,while up-regulating(P<0.05)the expression of ileal CLDN-1 compared with the negative control group on d 14 post-inoculation.Furthermore,L-glutamate supplementation significantly changed proportions of Firmicutes and Bacteroidota and showed the trend for enrichment in beneficial bacterial genera such as Bifidobacterium and Megasphaera in ETEC-infected pigs by d 14 post-inoculation.Conclusion Supplementation with L-glutamate or L-aspartate promoted growth performance,supported gut health,and enhanced disease resistance in weaned pigs challenged with F18 ETEC.During the weaning period,L-glutamate or L-aspartate could potentially be considered conditionally essential amino acids,helping to alleviate weaning complications and reduce the need for antibiotic use in swine farming.
基金supported by the Shanxi Provincial General Program for Basic Research Project(202303021211093)the National Natural Science Foundation of China(31960492)+1 种基金Key R&D projects in Shanxi Province(202102140601017)Shanxi Agricultural University High-Level Talent Project(2021XG013)。
文摘Dietary phosphatidylcholine(PC)is an ideal source of bioactive lipids showing efficacy to alleviate nonalcoholic fatty liver disease(NAFLD).In this study,the lipidomic profiles of nonalcoholic steatosis in mice and HepG2 cells treated with PC isolated from eggs(EPC)and soybean(SPC)were evaluated.EPC and SPC could significantly ameliorate fatty liver disease by down-regulating triglyceride(TG)and diglyceride(DG)levels.Remarkably,EPC exhibited better performance in regulating the hepatic lipid profile leading to decreased PC and TG,ceramides,phosphatidylethanolamine and phosphatidylserine levels.A total of 117 and 20 lipid biomarkers in liver and HepG2 cells involved in glycerophospholipid metabolism were screened out,respectively.The regulatory mechanism of EPC may be attributed to a decrease in the expression of ACACA and SREBP-1c.EPC,via suppressing lipogenic gene expression,which was superior to that of SPC in alleviating nonalcoholic steatosis.Overall,EPC and SPC attenuated HFD-induced NAFLD by improving the hepatic lipid profile.The more significant effect observed with EPC may be attributed to its modulation of glycerophospholipid metabolism.
基金supported by the National Natural Science Foundation of China(No.32061160476).
文摘Rice,a primary food staple for over half of the global population,is susceptible to environmental pollution.The presence of lipophilic halogenated contaminants,including halogenated polycyclic aromatic hydrocarbons(XPAHs),polychlorinated biphenyls(PCBs),organochlorine pesticides(OCPs),brominated flame retardants(BFRs),and polyfluoroalkyl substances(PFAS),has become a growing concern due to their potential health risks and environmental impact.This review focused on the research of lipophilic halogenated contaminants in rice.We summarized the physicochemical properties,toxicity profiles,and contamination levels in rice.Moreover,the strategies for reducing lipophilic halogenated contaminant levels in rice were summarized and proposed,such as phytoremediation and improved processing methods.These findings can provide a reference for the understanding and control of lipophilic halogenated contaminants during rice growing and processing,and therefore reduce the associated risks.
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.
基金supported by the National Natural Science Foundation of China(32070439)Key Research&Development Plan in Social Development of Jiangsu Province(BE2022723)Suzhou Agricultural Science and Technology Innovation Project(SNG2022054)。
文摘Oxidative stress arises from disruption of the balance between reactive oxygen species(ROS)production and detoxification and constitutes a fundamental driver of diverse pathological diseases.Skin photoaging is a well-recognized example,primarily driven by chronic ultraviolet(UV)exposure and marked by progressive structural and functional deterioration.UV-induced ROS accelerate macromolecular degradation and impair epidermal and dermal barrier integrity,highlighting the urgent need for effective antioxidant interventions.Antioxidant peptides(AOPs),whether naturally occurring or synthetically engineered,have shown considerable potential in mitigating ROS-induced cellular damage.Amphibians,which possess highly permeable skin and are continuously challenged by fluctuating environmental conditions,represent a rich source of bioactive peptides with potent antioxidant properties.In particular,AOPs isolated from amphibian skin secretions demonstrate notable efficacy in ROS scavenging and mitigation of oxidative damage,offering promising candidates for anti-photoaging therapies.This review provides an integrated overview of ROS generation and signaling,the molecular mechanisms linking oxidative stress to skin photoaging,and the emerging biomedical potential of amphibian-derived AOPs.Deeper mechanistic insight into their structure and function is expected to accelerate the development of novel peptide-based interventions for photoaging and other oxidative stress-associated dermatological disorders.
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Therapeutic foods for the treatment of malnutrition in children under age 5 years are mostly imported from developed countries by developing countries like Ghana. This comes with huge cost and puts pressure on health authorities when these supplies are limited. The objective of this study was therefore to develop and evaluate therapeutic food made from locally agricultural produce (banana, coconut water, soybean, sugar and vegetable oil) for the management of severely acute malnutrition in children under age 5 years. The proximate, mineral and microbial analyses were conducted on the developed product to ensure the standard falls within the requirement of WHO Protocol for the treatment of malnutrition in children. Sensory analysis was also done on the product using children under five years as the target group. The chemical analysis of product revealed energy and protein content of 95.96 kcal and 1.61 g per 100 g respectively, and percentage concentration of Calcium (0.74), Magnesium (1.09), Potassium (4.79), Sodium (0.17), Phosphorus (0.28), Iron (0.0080), Copper (0.0064), Manganese (0.0089) and Zinc (0.0174). The microbiological examination indicated aerobic plate count (20 cfu/mL), yeast count (8.5 cfu/mL), coliform count (3 cfu/mL) and zero count for both mould and E. Coli. This shows that, the developed product has the potential of treating malnutrition effectively in children under five years old.
文摘Many lifestyle factors can affect health, but nutrition is an important, modifiable, and powerful factor in promoting health, preventing and treating disease, and improving quality of life. Inadequate dietary intake, regardless of the cause, can have negative effects on human growth and development. Analysis of tuna “Garba” and rice with eggplant sauce consumed in Abidjan (Côte d’Ivoire) revealed low levels of water-soluble B vitamins. Also, the analysis of these dishes observed the presence of histidine, leucine, valine, glutamine, arginine, cysteine and alanine. The tuna “Garba” (Gab) dish showed levels in amino acids ranging from 69.8 ± 1.33 to 764 ± 2.08 mg/kg and 77.1 ± 1.95 to 754.67 ± 2.8 mg/kg in the eggplant sauce rice (Risa) dish. During 15 days of consumption of these dishes by the wistar rats, anthropometric parameters, namely body length and abdominal circumference, showed a significant increase in the rats consuming the rice eggplant sauce. The rats showed BMI, Lee’s Index and Adipocyte Index ranged from 0.27 ± 0.01 to 0.31 ± 0.01 g/cm<sup>2</sup>;0.25 ± 0.01 to 0.26 ± 0.00 cm and 1.67% ± 0.25% to 1.96% ± 0.21% respectively. The nutritional profiling of these two street foods by LIM and SAIN score presented poor profiles.
基金supported by the International Foundation for Science(IFS)under Grant E/4955-1.
文摘The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of attieke production units in the South of C?te d’Ivoire. A cross-sectional study was conducted during 4 months in 2012 in 7 localities and data were collected using questionnaire and observation checklist and microbiological analysis of hands. A total of 775 attieke production units were involved in this survey. Seventy-one percent (71%) were located on public domains and only 70 production units (9%) used septic tank as a mean of final deposal for liquid waste. Hygiene conditions and practices of food handlers in attieke production units were inadequate. The presence of specific microorganisms such as Staphylococcus aureus, Klebsiella pneumoniae, Enterobacter agglomerans, Citrobacter youngae, Klebsiella oxytoca and Citrobacter freundi was indicative of a degree of ignorance on the part of food handlers towards proper hygienic practices.
基金supported in part by the National Science Council(Grant No.NSC 100-2313-B-166-001)the Central Taiwan University of Science and Technology(Grant No.CTU99-P-24).Taiwan.Republic of China
文摘Objective:To evaluate the antioxidant activity,antiglycation property,and bioactivc components content of different solvent extracts from Chinese olive(Canarium album L.) fruit.Methods:The dry powder of Chinese olive fruit was extracted with different solvents,i.e.,water,water/ethanol(1/1,v/v),ethanol,methanol,acetone and ethyl acetate.The total phenolic,total flavonoids and total triterpenoids contents of various extracts were determined by spectrophotometric methods.Phenolic compounds were identified by high performance liquid chromatography.The assayed antioxidant activity was determined in vitro models such as antioxidant capacity by radical scavenging activity using 2,2'-azino-bLs(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS),l,l-diphenyl-2-picryl- hydrazyl(DPPH) and nitrite oxide methods,chelating activity on metal ions,lipid and protein peroxidation methods.In vitro glucosebovine serum albumin assay was used to evaluate the antiglycation of various extracts.Results:The water/ethanol extracts of Chinese olive fruit exerted significant scavenging effects on free radicals and strong inhibitory effects on advanced glycation end products formation.The Chinese olive fruit extracts were rich in phenolic compounds and triterpenoids.Gallic acid,ferulic acid and rutin were identified from the water/ethanol extracts.Correlation analysis indicated that there was a linear relationship between the antioxidant potency,free radical scavenging ability and phenolic compounds content of the Chinese olive fruit extracts.Conclusions:Chinese olive fruit could be a natural candidate for studies of dietary complement to diabetes treatment since it combines antioxidant and antiglycation activities.
基金supported by the Shanghai Municipal Agricultural Commission, China (2016NY001)
文摘The drying characteristics,physico-chemical and functional properties,as well as starch digestibility,of purple potato slices dried using different methods(such as,vacuum freeze-drying,VFD;hot-air drying,HAD;air-impingement jet drying,AIJD;and far-infrared assisted heat-pump drying,FIHPD)were investigated.Drying rate was the highest(3.0 g 100 g^-1 min^-1)using AIJD,followed by FIHPD and HAD,and the rate of VFD was the lowest one(0.3 g 100 g^-1 min^-1).Drying data were fitted to 12 thin-layer drying models,with the Midilli model giving the best predictions.Moreover,AIJD showed higher diffusivity(5.5×10^-10 m^2 s^–1)and energy efficiency(55 J g^-1)than any other drying method used in this study.With reference to the samples dried by VFD,the starch granules of the samples obtained by HAD,FIHPD,and AIJD exhibited different extent of disruption,which significantly increased their water absorption capacity,swelling power,and in vitro digestibility,but decreased the peak viscosity.The sample resulting from AIJD had the greatest water absorption capacity(7.9 g g^-1)and solubility(21.6%),but the smallest syneresis rate(48%).Good correlation coefficients(R^2>0.98)implied that the pseudofirst order kinetic model adequately described the rate and extent of starch digestion of dried potato flours.Samples from AIJD and FIHPD showed the highest digestibility percentages,reaching to 72.4 and 72.5%.Based on the drying rate,specific energy consumption,functional properties and digestibility,AIJD appeared to be quite effective and suitable to be transferred on the industry scale.
基金Department of Food Science and Technology,Pondicherry University,India for providing facilities and support in carrying out the research
文摘The effects of polishing on proximate compositions,physico-chemical characteristics,mineral compositions and antioxidant properties of the rice flours obtained from three different pigmented rice varieties(Chak-hao Angangba,Chak-hao Amubi and Chak-hao Poireiton) were investigated.The rice varieties were significantly(P < 0.05) different in the contents of the test characteristics.Lipids,ash,minerals,phytochemicals(phenolic acids and flavonoids) and 2,2-diphenyl-1-picrylhydrazyl(DPPH) activity of rice flours were decreased after polishing(9% degree of milling),while amylose content and lightness were increased.X-ray diffraction pattern of rice flours exhibited A-type crystalline pattern with reflections at 15.1o,17.1o,18.2o and 23.0o.Pasting properties and transition temperatures were decreased after polishing treatment.Polishing resulted in changes in the crystallinity,enthalpy and morphology of rice flours.
基金supported by the proiect sponsored by the Scientific Research Foundation for Returned Overseas Chinese Scholars,State Education Ministry(SRF for ROCS,SEM)the Natural Science Foundation of Shandong(No.2004BSO7003)and Qingdao(No.04-2-JZ-110)
文摘Changes in tissue structure, rheological properties and water content of raw and heated sea cucumber meat were studied. Sea cucumber Stichopus japonicus was heated at 25℃, 70℃ and 100℃ water for 5 min. The structural changes were observed using a light microscope and the rheological parameters （rupture strength, adhesive strength and deformation） determined using a texture meter. Microscopic photograph revealed that the structural change of heated meat was greater than that of raw meat. The rupture strength, adhesive strength and deformation of raw meat were smaller than those of the heated meat. Meanwhile, rheological parameters showed positive correlation with heating temperature. These changes are mainly caused by thermal denaturation and gelatinization of collagen during heating. These changes were also evidenced in observations using a light microscope and differential scanning calorimetry.
