Food Safety and Health最新文献_第2页

A review on advancements in emerging processing of whey protein: Enhancing functional and nutritional properties for functional food applications

Food Safety and Health Pub Date : 2024-09-17 DOI: 10.1002/fsh3.12067

Ankan Kheto, Uttam Adhikary, Subhamoy Dhua, Ayan Sarkar, Yogesh Kumar, Rahul Vashishth, Bibek Bahadur Shrestha, D. C. Saxena

{"title":"A review on advancements in emerging processing of whey protein: Enhancing functional and nutritional properties for functional food applications","authors":"Ankan Kheto, Uttam Adhikary, Subhamoy Dhua, Ayan Sarkar, Yogesh Kumar, Rahul Vashishth, Bibek Bahadur Shrestha, D. C. Saxena","doi":"10.1002/fsh3.12067","DOIUrl":"https://doi.org/10.1002/fsh3.12067","url":null,"abstract":"Whey protein (WP) isolates are widely used in food products because they improve protein content, functional properties, and health benefits. It has been observed that WP can form conjugates with essential micronutrients, improving their dietary delivery and biological availability. WP and its derived bioactive peptides have potential health benefits in preventing chronic diseases. However, the off-flavor and bitter peptides of WP are limiting factors that can be used in the food and beverage industries. Emerging innovative processing technologies, such as high hydrostatic pressure, ultrasonication, and extrusion, improve WP gelling ability, gel strength, and storage stability, providing high-quality and healthy functional products. The integration of technological advancements into WP-loaded fortified food products (FFPs) has increased the uptake rate of bioactive compounds, resulting in increased bioavailability and bioaccessibility in the human body. Furthermore, WP-based FFPs treated with advanced thermal and nonthermal processing techniques possess better rheological properties, expansion ratios, and textural properties. Therefore, WP would be a promising and sustainable ingredient for developing stable functional foods. This review explores recent advancements in the processing technologies of WP, emphasizing their role in enhancing its bioavailability and functional properties for different food applications.","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"3 1","pages":"23-45"},"PeriodicalIF":0.0,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12067","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143116329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Liquid chromatography-tandem mass spectrometry (LC-MS/MS)-based quantification of hydroxyanthracene derivatives in Aloe vera (L.) Burm. f. gel commercial beverages and preliminary safety evaluation through in vitro genotoxicity studies 基于液相色谱-串联质谱法（LC-MS/MS）的芦荟（L. Burm. f.）凝胶商业饮料中羟基蒽衍生物的定量分析以及通过体外遗传毒性研究进行的初步安全性评估

Food Safety and Health Pub Date : 2024-09-12 DOI: 10.1002/fsh3.12064

Alessandro Di Minno, Maria Vittoria Morone, Hammad Ullah, Eduardo Sommella, Daniele Giuseppe Buccato, Lorenza Francesca De Lellis, Pietro Campiglia, Anna De Filippis, Massimiliano Galdiero, Maria Daglia

{"title":"Liquid chromatography-tandem mass spectrometry (LC-MS/MS)-based quantification of hydroxyanthracene derivatives in Aloe vera (L.) Burm. f. gel commercial beverages and preliminary safety evaluation through in vitro genotoxicity studies","authors":"Alessandro Di Minno, Maria Vittoria Morone, Hammad Ullah, Eduardo Sommella, Daniele Giuseppe Buccato, Lorenza Francesca De Lellis, Pietro Campiglia, Anna De Filippis, Massimiliano Galdiero, Maria Daglia","doi":"10.1002/fsh3.12064","DOIUrl":"https://doi.org/10.1002/fsh3.12064","url":null,"abstract":"Estimating the hydroxyanthracene derivative (HAD) concentrations and assessing the genotoxicity of several marketed Aloe vera (L.) Burm. f. gel beverages are the goals of this study. The results showed that five commercial samples contained aloin A at concentrations ranging from 6.05 to 337.98 ng/mL and aloin B at concentrations ranging from 8.84 to 346.89 ng/mL. Four commercial samples contained aloin A and B in concentration higher than 1 ppm, while one sample contained less than 1 ppm. Aloe-emodin was detected in three samples with concentrations ranging from 80.30 to 109.40 ng/mL. Different strains of bacteria were used to perform the Ames test on the samples with the lowest and highest HAD concentrations, and no signs of mutagenicity were found in experiments with samples that increased in concentration (0.0016–5 μL/mL). In accordance with published data and in contrast to findings acquired using products containing A. vera latex, which is rich in HADs and whose genotoxicity is extensively proven, even the sample with the highest concentrations of aloin A and B does not show any in vitro genotoxicity, suggesting the importance to standardize the operating procedures to obtain A. vera gel to minimize the content of HADs in the commercial formulations.","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 4","pages":"489-496"},"PeriodicalIF":0.0,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12064","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142430026","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Simultaneous biosorption of chromium and zinc from aqueous solution by Lactobacillus plantarum exopolysaccharides and biofilm characterized by structural and functional analysis 通过结构和功能分析表征植物乳杆菌外多糖和生物膜对水溶液中铬和锌的同时生物吸附作用

Food Safety and Health Pub Date : 2024-09-09 DOI: 10.1002/fsh3.12065

Anchal Singh, Mazia Ahmed, Unaiza Iqbal, Urvashi Srivastava, Pinki Saini

{"title":"Simultaneous biosorption of chromium and zinc from aqueous solution by Lactobacillus plantarum exopolysaccharides and biofilm characterized by structural and functional analysis","authors":"Anchal Singh, Mazia Ahmed, Unaiza Iqbal, Urvashi Srivastava, Pinki Saini","doi":"10.1002/fsh3.12065","DOIUrl":"https://doi.org/10.1002/fsh3.12065","url":null,"abstract":"Heavy metals represent significant environmental pollutants in today's world. The primary sources of human exposure to these heavy metals are through food and water, which can lead to various life-threatening diseases. Therefore, it is imperative to focus on the removal of these contaminants to safeguard human health. The study describes the optimization of biosorption conditions of chromium [Cr(III)] and zinc [Zn(II)] through biofilm and exopolysaacharides (EPS) of Lactobacillus plantarum. The strain was tested for minimum inhibitory concentration and assessed at 100–350 ppm for Cr (III) and Zn (II) in terms of log cfu/mL. Metal adsorption capacity of biofilm was slightly higher as compared to EPS. Biosorption of Cr (III) at pH 2 showed 90% biosorption through biofilms and 88% through EPS. Zn (II) showed maximum binding of about 86% and 78% by biofilm and EPS, respectively, at pH 8 at 37°C for 24 h. The binding of metal is mostly dependent upon the functional group present, the surface morphology of biofilm, and the EPS of strain.","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 4","pages":"497-508"},"PeriodicalIF":0.0,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12065","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142429721","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of sunflower protein isolate emulsion-based edible composite films with the addition of potato starch: Barrier, mechanical, thermal, and morphological properties 开发添加了马铃薯淀粉的葵花蛋白分离乳液型可食用复合膜：阻隔、机械、热和形态特性

Food Safety and Health Pub Date : 2024-08-30 DOI: 10.1002/fsh3.12062

Harshad Dhaigude, Charanjiv Singh Saini, Mohd Aaqib Sheikh

{"title":"Development of sunflower protein isolate emulsion-based edible composite films with the addition of potato starch: Barrier, mechanical, thermal, and morphological properties","authors":"Harshad Dhaigude, Charanjiv Singh Saini, Mohd Aaqib Sheikh","doi":"10.1002/fsh3.12062","DOIUrl":"https://doi.org/10.1002/fsh3.12062","url":null,"abstract":"Edible composite films from sunflower protein isolate emulsion (SPIE) and potato starch were prepared at different ratios by the casting method. The effect of starch addition on the barrier, mechanical, thermal, and morphological properties were investigated. The maximum tensile strength and minimum water vapor permeability was observed for composite film developed at 50:50 (SPIE:PS) ratio. Transparency of sunflower protein isolate emulsion film was observed to be lower as compared to all other composite films. Total color difference values increased with increase in the concentration of starch. X-ray diffraction of SPI emulsion film and composite films indicated amorphous structure of films. SPI emulsion film exhibited high degree of porosity. With the addition of starch, porosity of films decreased, and compactness increased. Differential scanning calorimetry curves of all films indicated melting temperature in the range of 87.22–157.21°C and enthalpy in the range of 39.86–110.94 J/g. Overall, composite films were compact, nonporous and smooth as compared to film prepared from native SPI emulsion.","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 4","pages":"465-479"},"PeriodicalIF":0.0,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12062","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142430264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bioactivity evaluations from stem bark extract fractions of Myrica esculenta Buch. -Ham.ex D. Don Myrica esculenta Buch.-Ham.ex.D.茎皮提取物馏分的生物活性评价-唐

Food Safety and Health Pub Date : 2024-08-26 DOI: 10.1002/fsh3.12063

Asmita Khanal, Bechan Raut, Dharma Prasad Khanal, Niranjan Koirala

{"title":"Bioactivity evaluations from stem bark extract fractions of Myrica esculenta Buch. -Ham.ex D. Don","authors":"Asmita Khanal, Bechan Raut, Dharma Prasad Khanal, Niranjan Koirala","doi":"10.1002/fsh3.12063","DOIUrl":"https://doi.org/10.1002/fsh3.12063","url":null,"abstract":"The chemical constituents of Myrica esculenta (a plant distributed across Nepal, India, China, and Pakistan) are known for their potent antioxidant properties and reported pharmacological effects. The study used methanol extract to assess antioxidant activity (DPPH assay), anthelmintic effects (standard; albendazole and experimental organism; Eisenia fetida), anti-inflammatory properties (human red blood cell membrane stabilization), and cytotoxicity (brine shrimp lethality bioassay). The study revealed 39.06% yield with methanol and 2.01% with hexane. Phenolic and flavonoid content were measured at 96.43 mg GAE/g and 14.54 mg QE/g, respectively. Methanolic extract exhibited IC50 of 60.89 μg/mL and LC5o of 160.5298 μg/mL. It also demonstrated anti-inflammatory activity, notably achieving a 37.8% membrane stabilizing action at 500 μg/mL. Anthelmintic potential was observed at different concentrations (50 mg/mL, 75 mg/mL, and 100 mg/mL), leading to paralysis and death of worms with corresponding times reported. Brine Shrimp Lethality Bioassay revealed concentration-dependent effects. Methanolic extract of M. esculenta displayed robust antioxidant and anthelmintic activities. The extract was identified as bioactive, holding promise as a source for plant-derived antitumor compounds. However, further investigation is essential to validate these findings.","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 4","pages":"480-488"},"PeriodicalIF":0.0,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12063","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142430179","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Olive mill wastewater as booster to produce a blood orange juice with high healthy value 将橄榄磨废水作为增效剂，生产出具有高健康价值的血橙汁

Food Safety and Health Pub Date : 2024-08-15 DOI: 10.1002/fsh3.12061

Paola Foti, Flora V. Romeo, Cinzia Caggia

引用次数: 0

Plant exosomes-like nano-vesicles: Characterization, functional food potential, and emerging therapeutic applications as a nano medicine 植物外泌体纳米囊泡：特性、功能性食品潜力以及作为纳米药物的新兴治疗应用

Food Safety and Health Pub Date : 2024-08-15 DOI: 10.1002/fsh3.12060

Anam Matloob, Xinya Gu, Arooj Rehman Sheikh, Miral Javed, Zhongxiang Fang, Zisheng Luo

{"title":"Plant exosomes-like nano-vesicles: Characterization, functional food potential, and emerging therapeutic applications as a nano medicine","authors":"Anam Matloob, Xinya Gu, Arooj Rehman Sheikh, Miral Javed, Zhongxiang Fang, Zisheng Luo","doi":"10.1002/fsh3.12060","DOIUrl":"https://doi.org/10.1002/fsh3.12060","url":null,"abstract":"Plant cells release exosome-like nanovesicles (PENVs), which are small, membrane-bound vesicles secreted by cells for intercellular interactions. These vesicles, rich in biologically active substances, are crucial for information transmission, intercellular interaction, and organism homeostasis conservation. They can also be used for treating diseases as large-scale drug carriers due to their vesicular architecture. This study explores the isolation, potential of nanovesicles in creating bio-therapeutic and drug-delivery nano-platforms to address clinical challenges. The bio-therapeutic roles of PENVs, include immunomodulation, antitumor, regenerative impacts, wound healing, anti-fibrosis, whitening effects, and treatment of intestinal flora disorders. This study also deliberates the potential for designing these nanovesicles into effective, safe, and non-immunogenic nano-vectors to carry drugs. PENVs may offer a cutting-edge platform for the creation of functional foods and nutraceuticals. They might be employed to encapsulate certain bioactive substances produced from plants, offering tailored health privileges. It also elucidates the potential for the development of therapeutic and provision nano-platforms based on PENVs in clinical applications.","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 4","pages":"429-450"},"PeriodicalIF":0.0,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12060","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142429992","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Deep-frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product 油炸对食品和油类化学成分的影响：减少最终产品吸油量的策略

Food Safety and Health Pub Date : 2024-08-06 DOI: 10.1002/fsh3.12056

Consuelo Valle, Francisca Echeverría, Vilma Chávez, Rodrigo Valenzuela, Andrés Bustamante

{"title":"Deep-frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product","authors":"Consuelo Valle, Francisca Echeverría, Vilma Chávez, Rodrigo Valenzuela, Andrés Bustamante","doi":"10.1002/fsh3.12056","DOIUrl":"https://doi.org/10.1002/fsh3.12056","url":null,"abstract":"During frying, oils can deteriorate due to autoxidation and hydrolytic alterations, processes influenced by the oil's fatty acid composition (FAC) and antioxidant content. However, there are different techniques to improve fried food quality and reduce oil absorption. This review aims to assess existing literature on the interactions between frying methods, oil selection, and the chemical composition of foods. To achieve this goal, the article examines the impact of oil FAC, antioxidants, pretreatments, and alternative frying technologies. A literature search was conducted from 2016 to 2023. The keywords used were (AND/OR) frying, fried foods, oil, oil absorption, and fatty acids. Oils rich in monounsaturated fatty acids and antioxidants, such as olive oil, are recommended for their nutritional benefits and improved oil stability. The water content and structure of the food also play a significant role in oil absorption. Pretreatments to diminish food moisture content contribute to a lower oil absorption in the fried food while mitigating excessive accumulation of lipid oxidation products. Proper selection of frying oils, incorporation of antioxidants, and the use of pretreatments could help prevent chemical changes and minimize oil absorption during frying. These measures contribute to maintaining the nutritional quality and safety of fried foods while also enhancing their overall sensory appeal.","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 4","pages":"414-428"},"PeriodicalIF":0.0,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12056","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142429284","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Radioactivity and food safety in Serbia: Chernobyl accident and 4 decades later 塞尔维亚的放射性和食品安全：切尔诺贝利事故和 40 年后的情况

Food Safety and Health Pub Date : 2024-08-04 DOI: 10.1002/fsh3.12058

Ana Čučulović, Jelena Stanojković, Olgica Nedić, Jelena Popović-Djordjević

引用次数: 0

Correction to “Novel technologies for improving quality of tofu products and their packaging: A critical overview” 更正 "提高豆腐产品及其包装质量的新技术：重要概述"

Food Safety and Health Pub Date : 2024-08-04 DOI: 10.1002/fsh3.12059

{"title":"Correction to “Novel technologies for improving quality of tofu products and their packaging: A critical overview”","authors":"","doi":"10.1002/fsh3.12059","DOIUrl":"https://doi.org/10.1002/fsh3.12059","url":null,"abstract":"Du, J., Zhang, M., Qiu, L., Mujumdar, A. S., & Ma, Y. (2023). Novel technologies for improving quality of tofu products and their packaging: A critical overview. Food Safety and Health, 1(1), 41–59. https://doi.org/10.1002/fsh3.12007.There was an error in the following reference in the above article:Katekan, D., Ekachai, C., & Arunee, A. (2012). Improvement of thua nao production using protein-rich soybean and Bacillus subtilis TN51 starter culture. Annals of Microbiology, 62(2), 785–795. https://doi.org/10.1007/s13213-011-0319-1.The correct reference should be:Dajanta, K., Chukeatirote, E., & Apichartsrangkoon, A. (2012). Improvement of thua nao production using protein-rich soybean and Bacillus subtilis TN51 starter culture. Annals of Microbiology, 62(2), 785–795. https://doi.org/10.1007/s13213-011-0319-1.In Section 2.2, “Katelan et al. (2012)” in the second paragraph should be corrected to “Dajanta et al. (2012)”.In the legend of Figure 1, “(Anal, 2019)” should be corrected to “(Reproduced with permission from Dajanta et al., 2012)”.We apologize for these errors.","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 4","pages":"526"},"PeriodicalIF":0.0,"publicationDate":"2024-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12059","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142429392","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0