Background:In today’s context,vegetable oils,commonly used in culinary practices such as frying and baking,are integral to numerous daily dietary choices.Palm oil,a frequently employed vegetable oil,raises concerns s...Background:In today’s context,vegetable oils,commonly used in culinary practices such as frying and baking,are integral to numerous daily dietary choices.Palm oil,a frequently employed vegetable oil,raises concerns surrounding food safety,thus presenting a significant challenge.Methods:This research aims to enhance consumer awareness regarding the potential health risks associated with 3-monochloropropane-1,2-diol(3-MCPD)and glycidyl fatty acid esters(GEs)commonly found in food and edible oil products.The study endeavours to apprise consumers of these health risks through a comprehensive survey.The survey enlisted the participation of 120 respondents within the age bracket of 18 years to those above 36 years(capped at 50 years).Results:Strikingly,a significant proportion,ranging from 88%to 89%,demonstrated a lack of awareness concerning the potential risks associated with 3-MCPD and GEs in food products.Conclusion:This study underscores the urgency of augmenting consumer's awareness levels regarding 3-MCPD and GEs.Furthermore,it promotes a more detailed examination of Malaysian edible oils and food products available in the market to establish an appropriate Tolerable Daily Intake for the Malaysian population.This research contributes to the broader discourse on food safety and public health by highlighting these crucial facets.展开更多
The effects of two different drying methods,namely hot-air drying and freeze drying,on the phenolic profiles,antioxidant and hypoglycemic activities of pulp extracts from two main Chinese bayberry cultivars(’Biqi’or...The effects of two different drying methods,namely hot-air drying and freeze drying,on the phenolic profiles,antioxidant and hypoglycemic activities of pulp extracts from two main Chinese bayberry cultivars(’Biqi’or’BQ’and’Dongkui’or’DK’)were evaluated.The results showed that’BQ’bayberry provided higher total phenolic(TPC),total flavonoid(TFC)and total anthocyanin(TAC)contents than’DK’bayberry after the same drying method,while its antioxidant and hypoglycemic activities were highly affected by drying method.Freeze-dried samples possessed significantly higher TPC,TFC and TAC,and exhibited more potent antioxidant and hypoglycemic activities than hot-air dried ones(P<0.05).Freeze-dried’DK’bayberry exhibited similar antioxidant activities and a-amylase inhibitory activity,but higher a-glucosidase inhibition than freeze-dried’BQ’bayberry(P<0.05).Compared with hot-air dried samples,freeze-dried samples had significantly higher contents of cyanidin-3-O-glucoside,myricitin-3-O-rhamnoside,quercetin-3-O-galactoside,quercetin-3-O-glucoside and quercetin-3-O-rhamnoside,which had been proved to be the main contributors to the in vitro hypoglycemic activities of bayberry pulp extract.All these results demonstrate that freeze drying is more suitable for the preservation of phenolic components in the pulp extract of Chinese bayberry,and the pulp extract of freeze-dried’DK’could be applied as a potential hypoglycemic food additive.展开更多
Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality,digestibility properties,protein digestibility corrected amino acid(PDCAA),and sensor...Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality,digestibility properties,protein digestibility corrected amino acid(PDCAA),and sensory acceptance of the pasta was observed.Banana-cassava composite flour(75:25)was blended with soy protein isolate or egg white protein at the following rates:0,5,10,and 15 g/100 g flour.Cooked pasta samples were analysed for total phenolic content(TPC),antioxidant activity,amino acid profiles,protein content,starch digestibility,protein digestibility and protein digestibility corrected amino acid score(PDCAAS).Addition of both proteins decreased starch digestibility,increased protein digestibility,improved the balance of the amino acid profile,and PDCAAS whereas only soy protein isolate enhanced the TPC and antioxidant capacity of the banana-cassava pasta.An egg white protein-fortified banana-cassava pasta had better customer acceptance and purchase intent than soy protein isolate inclusion.展开更多
Grain germination is a process involving numerous factors that influence the biochemical processes inside the plant cells.This review covered the abiotic factors that lead to the germination and significantly impact t...Grain germination is a process involving numerous factors that influence the biochemical processes inside the plant cells.This review covered the abiotic factors that lead to the germination and significantly impact the nutritional properties and digestion behavior of rice grains.The macro-and micro-nutrients can be changed depending on the intensity of the applied variables during germination.For instance,germination time can increase the protein content in the grain and concurrently reduce its protein digestibility.In most cases,the number of bioactive compounds present in rice grains are increased regardless of germination conditions.Germination can promote the complexation of nutrients and thus negatively interfere with the digestibility of macronutrients.This review highlighted the influence of the germination process on the nutritional quality of rice grains,providing information about the germination conditions and their impacts on the anabolic and catabolic reactions of the grain,emphasizing the health benefits.展开更多
Background:Previous studies showed that New Zealand-grown ginseng contains an abundance of ginsenosides and that rare less polar ginsenosides,such as Rg3,exhibit more pharmacological activities than polar ginsenosides...Background:Previous studies showed that New Zealand-grown ginseng contains an abundance of ginsenosides and that rare less polar ginsenosides,such as Rg3,exhibit more pharmacological activities than polar ginsenosides,which are the major components of ginseng.Methods:The ginsenoside profile of New Zealand-grown Panax ginseng was manipulated by treatment with acetic acid,sodium hydroxide,pH,and high temperature.The abundance of 23 ginsenosides extracted by different treatments was quantified using high-performance liquid chromatography.Results:Treatment with 0.5 mol/L acetic acid can stimulate the degradation of polar ginsenosides to less polar ginsenosides(5.6%Rg3 was accumulated,P<0.0001).Furthermore,when ginseng root was treated at 121℃ for 100 min in a pH 3.0 acetic acid aqueous solution,the majority of the polar ginsenosides were converted into less polar ginsenosides.Specifically,83.46±3.69%(P=0.0360)of the less polar ginsenosides and 41.01±2.39%(P=0.0412)of Rg3 were enriched.In contrast,alkali treatment did not convert the polar ginsenosides into less polar ginsenosides at mild temperature and less conversion was observed compared with acid treatment at high temperature.Conclusion:This is the first attempt to manipulate the ginsenoside profile of New Zealand-grown ginseng.The conditions(high temperature with low pH)may be modified to produce and enrich the less polar ginsenoside fraction(especially Rg3)from the total ginseng extract.展开更多
Donkey milk has a variety of physiological functions, including antibacterial and anti-inflammatory. Donkey whey proteins(DWPs), as the main functional component in donkey milk, its inhibitory effect on colitis is sti...Donkey milk has a variety of physiological functions, including antibacterial and anti-inflammatory. Donkey whey proteins(DWPs), as the main functional component in donkey milk, its inhibitory effect on colitis is still unclear. In this study, the inhibitory effect and potential mechanism of DWPs on dextran sulfate sodium(DSS)-induced colitis were investigated. Firstly, the DWPs and bovine milk whey proteins(BWPs)were characterized using proteomics. Then, we administered DWPs and BWPs to mice with colitis via oral gavage. The results of immunohistochemistry and flow cytometry indicated that DWPs increased T regulatory cell accumulation and increased the abundance of the cluster of differentiation 205+(CD205+)macrophages compared to those with BWPs and in model groups. In addition, DWPs exhibited a more remarkable ability to inhibit pro-inflammatory proteins(S100A8, TRAF6, and NF-κB)expression and inflammatory secretion than BWPs. In addition, DWPs significantly decreased NF-κB and CD86 levels more than BWPs or the negative control in both LPS-stimulated human peripheral blood mononuclear cells or cell lines. These findings indicate that DWPs comprise a promising anti-colitis functional food, and this work has established a foundation for future research on these compounds.展开更多
Sugar replacement, and/or reduction, in cereal products is important in relation to consumer appeal for nutritionally balanced, calorie reduced, products. However, when using sugar replacers, product structure can be ...Sugar replacement, and/or reduction, in cereal products is important in relation to consumer appeal for nutritionally balanced, calorie reduced, products. However, when using sugar replacers, product structure can be negatively altered. The effect on air cell development and microstructure with the use of Stevianna, or inulin, as sugar replacer was evaluated using muffins as a model food. The total replacement of sugar using Stevianna or inulin resulted in the development of non-uniform air cells leading to poor muffin microstructure. However, formulations involving partial sugar replacers gave similar air cell characteristics and hence microstructural characteristics, to that of the control sample. The results indicated that sugar is an important factor for the development of muffin microstructure and is difficult to replace completely.展开更多
Chuño production is a kind of ancient method of potato preservation that has been used to the present day.In this study,physicochemical property and nutrition quality of white chuño(WC),black chuño,and ...Chuño production is a kind of ancient method of potato preservation that has been used to the present day.In this study,physicochemical property and nutrition quality of white chuño(WC),black chuño,and dehydrated potato flour prepared by hot air drying(AD)and freezing drying were analyzed and compared.The results revealed that the average particle size of the starch in WC is almost 10 times of the dehydrated potato flour by AD treatment according to the laser particle size meter.During the dehydration of WC,water-soluble minerals(K+,Mg2+),proteins,ascorbic acid,etc.were partly lost while Ca2+content increased dramatically.In addition,WC showed the lowest antioxidant capacity among the four different kinds of dehydrated potato products.The polyphenol oxidase activity of WC,black chuño and AD were between 0.62–12.2 U/g fresh weight,which indicated that the color will be stable when chuño was used as staple food ingredient in the subsequent process.Therefore,as a potato processed food,chuño displayed great potential for promotion in the cold and poor rural areas of the northern China.展开更多
Objectives:Rice has been identified as a high glycemic index(GI)food associated with obesity and diabetes.Current study investigated the replacement of rice flour and its effect on product properties using extrusion t...Objectives:Rice has been identified as a high glycemic index(GI)food associated with obesity and diabetes.Current study investigated the replacement of rice flour and its effect on product properties using extrusion technology.Materials and Methods:High selenium yam and konjac flours were used to increase fibre and selenium contents,whereas sorghum and soy protein were added to improve protein content as well as textural properties of product.The following variables were optimized:yam flour(20%to 60%),feed moisture content(25%to 35%),and extrusion temperature(100°C to 120°C)by evaluating the breaking strength,firmness,colour,bulk density,and water absorption index(WAI)of the extruded products.Results:Results show that the extrusion temperature has a significant relationship with the products’breaking strength,WAI,and bulk density,whereas the feed moisture content influenced the WAI,bulk density,and firmness(P<0.05).The inclusion of yam flour significantly increased the firmness and yellowness(b*value)of the products(P<0.05).Sensory profiling revealed that the enriched product has comparable textural properties(stickiness,firmness,and graininess)with the commercial rice.Comparing with commercial rice,the enriched product has significantly higher antioxidant activity(163.53 vs.10.33μmol Trolox/100 g,DPPH assay),protein(13.4%vs.9.4%),fibre(12%resistant starch,9%glucomannan),and a lower GI value(69.6 vs.95.4).The enriched product also contains 15.62μg/100 g selenium,providing additional health benefit as Se-enriched functional food.Conclusions:This work has demonstrated the suitability of applying extrusion to produce a healthier alternative rice product by nutrient enrichment via rice flour substitution.展开更多
文摘Background:In today’s context,vegetable oils,commonly used in culinary practices such as frying and baking,are integral to numerous daily dietary choices.Palm oil,a frequently employed vegetable oil,raises concerns surrounding food safety,thus presenting a significant challenge.Methods:This research aims to enhance consumer awareness regarding the potential health risks associated with 3-monochloropropane-1,2-diol(3-MCPD)and glycidyl fatty acid esters(GEs)commonly found in food and edible oil products.The study endeavours to apprise consumers of these health risks through a comprehensive survey.The survey enlisted the participation of 120 respondents within the age bracket of 18 years to those above 36 years(capped at 50 years).Results:Strikingly,a significant proportion,ranging from 88%to 89%,demonstrated a lack of awareness concerning the potential risks associated with 3-MCPD and GEs in food products.Conclusion:This study underscores the urgency of augmenting consumer's awareness levels regarding 3-MCPD and GEs.Furthermore,it promotes a more detailed examination of Malaysian edible oils and food products available in the market to establish an appropriate Tolerable Daily Intake for the Malaysian population.This research contributes to the broader discourse on food safety and public health by highlighting these crucial facets.
基金financially supported by the Science and Technology Department of Zhejiang Province under Key Research and Development Project(2017C02004)。
文摘The effects of two different drying methods,namely hot-air drying and freeze drying,on the phenolic profiles,antioxidant and hypoglycemic activities of pulp extracts from two main Chinese bayberry cultivars(’Biqi’or’BQ’and’Dongkui’or’DK’)were evaluated.The results showed that’BQ’bayberry provided higher total phenolic(TPC),total flavonoid(TFC)and total anthocyanin(TAC)contents than’DK’bayberry after the same drying method,while its antioxidant and hypoglycemic activities were highly affected by drying method.Freeze-dried samples possessed significantly higher TPC,TFC and TAC,and exhibited more potent antioxidant and hypoglycemic activities than hot-air dried ones(P<0.05).Freeze-dried’DK’bayberry exhibited similar antioxidant activities and a-amylase inhibitory activity,but higher a-glucosidase inhibition than freeze-dried’BQ’bayberry(P<0.05).Compared with hot-air dried samples,freeze-dried samples had significantly higher contents of cyanidin-3-O-glucoside,myricitin-3-O-rhamnoside,quercetin-3-O-galactoside,quercetin-3-O-glucoside and quercetin-3-O-rhamnoside,which had been proved to be the main contributors to the in vitro hypoglycemic activities of bayberry pulp extract.All these results demonstrate that freeze drying is more suitable for the preservation of phenolic components in the pulp extract of Chinese bayberry,and the pulp extract of freeze-dried’DK’could be applied as a potential hypoglycemic food additive.
文摘Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality,digestibility properties,protein digestibility corrected amino acid(PDCAA),and sensory acceptance of the pasta was observed.Banana-cassava composite flour(75:25)was blended with soy protein isolate or egg white protein at the following rates:0,5,10,and 15 g/100 g flour.Cooked pasta samples were analysed for total phenolic content(TPC),antioxidant activity,amino acid profiles,protein content,starch digestibility,protein digestibility and protein digestibility corrected amino acid score(PDCAAS).Addition of both proteins decreased starch digestibility,increased protein digestibility,improved the balance of the amino acid profile,and PDCAAS whereas only soy protein isolate enhanced the TPC and antioxidant capacity of the banana-cassava pasta.An egg white protein-fortified banana-cassava pasta had better customer acceptance and purchase intent than soy protein isolate inclusion.
基金FAPERGS(Research Support Foundation of the State of Rio Grande do Sul)CAPES(Coordination of Improvement of Higher Education Personnel)+1 种基金CNPq(National Council for Scientific and Technological Development)SCT-RS(Secretary of Science and Technology of the State of Rio Grande do Sul)for the financial support。
文摘Grain germination is a process involving numerous factors that influence the biochemical processes inside the plant cells.This review covered the abiotic factors that lead to the germination and significantly impact the nutritional properties and digestion behavior of rice grains.The macro-and micro-nutrients can be changed depending on the intensity of the applied variables during germination.For instance,germination time can increase the protein content in the grain and concurrently reduce its protein digestibility.In most cases,the number of bioactive compounds present in rice grains are increased regardless of germination conditions.Germination can promote the complexation of nutrients and thus negatively interfere with the digestibility of macronutrients.This review highlighted the influence of the germination process on the nutritional quality of rice grains,providing information about the germination conditions and their impacts on the anabolic and catabolic reactions of the grain,emphasizing the health benefits.
文摘Background:Previous studies showed that New Zealand-grown ginseng contains an abundance of ginsenosides and that rare less polar ginsenosides,such as Rg3,exhibit more pharmacological activities than polar ginsenosides,which are the major components of ginseng.Methods:The ginsenoside profile of New Zealand-grown Panax ginseng was manipulated by treatment with acetic acid,sodium hydroxide,pH,and high temperature.The abundance of 23 ginsenosides extracted by different treatments was quantified using high-performance liquid chromatography.Results:Treatment with 0.5 mol/L acetic acid can stimulate the degradation of polar ginsenosides to less polar ginsenosides(5.6%Rg3 was accumulated,P<0.0001).Furthermore,when ginseng root was treated at 121℃ for 100 min in a pH 3.0 acetic acid aqueous solution,the majority of the polar ginsenosides were converted into less polar ginsenosides.Specifically,83.46±3.69%(P=0.0360)of the less polar ginsenosides and 41.01±2.39%(P=0.0412)of Rg3 were enriched.In contrast,alkali treatment did not convert the polar ginsenosides into less polar ginsenosides at mild temperature and less conversion was observed compared with acid treatment at high temperature.Conclusion:This is the first attempt to manipulate the ginsenoside profile of New Zealand-grown ginseng.The conditions(high temperature with low pH)may be modified to produce and enrich the less polar ginsenoside fraction(especially Rg3)from the total ginseng extract.
基金supported by The National Key R & D Program of China (2018YFC1604302)The 12th Five-Year National Science and Technology Plan Project of China (2013BAD18B03)+3 种基金Chinese Scholarship Council (202008210391)Shenyang Technological Innovation Project (Y17-0-028)Liao Ning Revitalization Talents Project (XLYC1902083)Postgraduate Innovation and Cultivation Project of Shenyang Agricultural University (2021YCXB04)。
文摘Donkey milk has a variety of physiological functions, including antibacterial and anti-inflammatory. Donkey whey proteins(DWPs), as the main functional component in donkey milk, its inhibitory effect on colitis is still unclear. In this study, the inhibitory effect and potential mechanism of DWPs on dextran sulfate sodium(DSS)-induced colitis were investigated. Firstly, the DWPs and bovine milk whey proteins(BWPs)were characterized using proteomics. Then, we administered DWPs and BWPs to mice with colitis via oral gavage. The results of immunohistochemistry and flow cytometry indicated that DWPs increased T regulatory cell accumulation and increased the abundance of the cluster of differentiation 205+(CD205+)macrophages compared to those with BWPs and in model groups. In addition, DWPs exhibited a more remarkable ability to inhibit pro-inflammatory proteins(S100A8, TRAF6, and NF-κB)expression and inflammatory secretion than BWPs. In addition, DWPs significantly decreased NF-κB and CD86 levels more than BWPs or the negative control in both LPS-stimulated human peripheral blood mononuclear cells or cell lines. These findings indicate that DWPs comprise a promising anti-colitis functional food, and this work has established a foundation for future research on these compounds.
文摘Sugar replacement, and/or reduction, in cereal products is important in relation to consumer appeal for nutritionally balanced, calorie reduced, products. However, when using sugar replacers, product structure can be negatively altered. The effect on air cell development and microstructure with the use of Stevianna, or inulin, as sugar replacer was evaluated using muffins as a model food. The total replacement of sugar using Stevianna or inulin resulted in the development of non-uniform air cells leading to poor muffin microstructure. However, formulations involving partial sugar replacers gave similar air cell characteristics and hence microstructural characteristics, to that of the control sample. The results indicated that sugar is an important factor for the development of muffin microstructure and is difficult to replace completely.
基金supported by the earmarked fund for CARS(Grant No.CARS-09)High Technology Industrialization of Sccience and Technology Cooperation Between Jilin Province and Chinese Academy of Sciences(Grant No.2021SYHZ0005)Key Research and Development Plan of Ningxia Hui Autonomous Region(Grant No.2020BBF03018).
文摘Chuño production is a kind of ancient method of potato preservation that has been used to the present day.In this study,physicochemical property and nutrition quality of white chuño(WC),black chuño,and dehydrated potato flour prepared by hot air drying(AD)and freezing drying were analyzed and compared.The results revealed that the average particle size of the starch in WC is almost 10 times of the dehydrated potato flour by AD treatment according to the laser particle size meter.During the dehydration of WC,water-soluble minerals(K+,Mg2+),proteins,ascorbic acid,etc.were partly lost while Ca2+content increased dramatically.In addition,WC showed the lowest antioxidant capacity among the four different kinds of dehydrated potato products.The polyphenol oxidase activity of WC,black chuño and AD were between 0.62–12.2 U/g fresh weight,which indicated that the color will be stable when chuño was used as staple food ingredient in the subsequent process.Therefore,as a potato processed food,chuño displayed great potential for promotion in the cold and poor rural areas of the northern China.
基金This research was funded by the Enshi Tujia&Miao Autonomous Prefecture Academy of Agricultural Sciences,Enshi City,Hubei Province,P.R.China.
文摘Objectives:Rice has been identified as a high glycemic index(GI)food associated with obesity and diabetes.Current study investigated the replacement of rice flour and its effect on product properties using extrusion technology.Materials and Methods:High selenium yam and konjac flours were used to increase fibre and selenium contents,whereas sorghum and soy protein were added to improve protein content as well as textural properties of product.The following variables were optimized:yam flour(20%to 60%),feed moisture content(25%to 35%),and extrusion temperature(100°C to 120°C)by evaluating the breaking strength,firmness,colour,bulk density,and water absorption index(WAI)of the extruded products.Results:Results show that the extrusion temperature has a significant relationship with the products’breaking strength,WAI,and bulk density,whereas the feed moisture content influenced the WAI,bulk density,and firmness(P<0.05).The inclusion of yam flour significantly increased the firmness and yellowness(b*value)of the products(P<0.05).Sensory profiling revealed that the enriched product has comparable textural properties(stickiness,firmness,and graininess)with the commercial rice.Comparing with commercial rice,the enriched product has significantly higher antioxidant activity(163.53 vs.10.33μmol Trolox/100 g,DPPH assay),protein(13.4%vs.9.4%),fibre(12%resistant starch,9%glucomannan),and a lower GI value(69.6 vs.95.4).The enriched product also contains 15.62μg/100 g selenium,providing additional health benefit as Se-enriched functional food.Conclusions:This work has demonstrated the suitability of applying extrusion to produce a healthier alternative rice product by nutrient enrichment via rice flour substitution.
