Future Postharvest and Food最新文献

Guidelines for establishing models of immunomodulatory in Caenorhabditis elegans

Future Postharvest and Food Pub Date : 2024-12-23 DOI: 10.1002/fpf2.12044

Boya Ouyang

引用次数: 0

Metabolic response of vitamin C and phenolic compounds in fresh-cut pineapple induced by pulsed electric fields

Future Postharvest and Food Pub Date : 2024-12-22 DOI: 10.1002/fpf2.12045

Alex Guimarães Sanches, Elem Maria Ferreira Feitosa, André Colson Schwob

{"title":"Metabolic response of vitamin C and phenolic compounds in fresh-cut pineapple induced by pulsed electric fields","authors":"Alex Guimarães Sanches, Elem Maria Ferreira Feitosa, André Colson Schwob","doi":"10.1002/fpf2.12045","DOIUrl":"https://doi.org/10.1002/fpf2.12045","url":null,"abstract":"The loss of nutritional quality is the main factor associated with the perishability of minimally processed foods. In this sense, the application of pulsed electric field (PEF) as an abiotic elicitor to induce stress responses in the metabolism of vitamin C and phenolic compounds in minimally processed pineapple tissues was evaluated. The samples were subjected to treatment with PEF (5 pulses – 3.5 kV m−1) and subsequently stored under refrigeration (10 ± 2°C and 90 ± 5% RH) for a period of 7 days. Pulsed electric field treatment increased total vitamin C (AsA) levels by up to 4.32% up to the third day of storage compared to the control and kept oxidized AsA levels low. This is advocated by the incitement of AsA biosynthesis initiated by the more prominent action of l-galactone-1,4-lactone dehydrogenase—GalLDH and the reusing chemicals (Monodehydroascorbate reductase—MDHA and Dehydroascorbate reductase—DHA) in the ascorbate–glutathione cycle. In the metabolism of phenolic compounds, an increase of 25.26%, 21.48%, and 25.44% was observed for polyphenols, flavonoids, and antioxidant activity in samples treated with PEF in relation to the control, respectively, until the third day of storage. These results were corroborated by the higher phenylalanine ammonia-lyase (PAL) – PAL synthesis activity and lower polyphenoloxidase—PPO degradative action, which can be seen in the absence of dark spots on the tissues during storage. Considering the consumption and nutritional potential of minimally processed pineapple, the use of PEF is an important technology to increase/preserve the antioxidant potential, ensuring food safety and the visual appearance of the final product.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"1 4","pages":"454-465"},"PeriodicalIF":0.0,"publicationDate":"2024-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12045","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143253080","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

Valorization of olive mill wastewater and citrus peel waste as source of nutraceuticals

Future Postharvest and Food Pub Date : 2024-12-13 DOI: 10.1002/fpf2.12041

Paola Foti, Flora V. Romeo

引用次数: 0

Guideline for anticancer assays in cells 细胞抗癌试验指南

Future Postharvest and Food Pub Date : 2024-11-25 DOI: 10.1002/fpf2.12039

Fei-Fei Ma

引用次数: 0

Bioactive compounds from New Zealand's native edible plants: Their role in future functional foods

Future Postharvest and Food Pub Date : 2024-11-18 DOI: 10.1002/fpf2.12038

Ali Rashidinejad

{"title":"Bioactive compounds from New Zealand's native edible plants: Their role in future functional foods","authors":"Ali Rashidinejad","doi":"10.1002/fpf2.12038","DOIUrl":"https://doi.org/10.1002/fpf2.12038","url":null,"abstract":"This commentary discusses the significant role of bioactive compounds found in New Zealand's native edible plants in the development of functional foods. It begins by highlighting the diverse range of bioactive compounds (e.g., flavonoids, polyphenols, and alkaloids) present in these plants, which exhibit various health-promoting properties such as anti-inflammatory, antioxidant, and antimicrobial effects. Although some are yet to be scientifically investigated, several common native edible plants are identified in New Zealand, each with unique bioactive compounds contributing to their health benefits. Examples include kawakawa, horopito, manuka, koromiko, and pūhā, among others. These plants offer a rich source of bioactive compounds that can be incorporated into functional foods to enhance their health-promoting properties. The paper emphasizes the potential of these bioactive compounds to be integrated into food formulations to create functional foods with enhanced health benefits. It discusses the growing market for functional foods globally and in New Zealand, particularly in the context of increasing consumer demand for healthier options. Despite the promising outlook, this work acknowledges challenges facing the functional foods industry, such as consumer acceptance of new ingredients, regulatory compliance, and sustainability concerns. Moreover, this commentary underscores the ethical and sustainable use of New Zealand's native plants, emphasizing the importance of respecting Māori cultural values and obtaining consent from the Māori community for their use. The article concludes with a call for further research and development in this area while stressing the importance of ethical and sustainable practices in utilizing these resources, particularly in collaboration with the Māori community.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"1 4","pages":"435-440"},"PeriodicalIF":0.0,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12038","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143252739","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

Influence of milling processing on mineral and proximate composition of maize products

Future Postharvest and Food Pub Date : 2024-11-15 DOI: 10.1002/fpf2.12037

Enoch Sam Sakyi Asiedu, Fidelis Mawunyo Kpodo, Nana Kofi Owusu, Courage Sedem Dzah, Juliana Nyasordzi, Emelia Awude, Nii Korley Kortei

{"title":"Influence of milling processing on mineral and proximate composition of maize products","authors":"Enoch Sam Sakyi Asiedu, Fidelis Mawunyo Kpodo, Nana Kofi Owusu, Courage Sedem Dzah, Juliana Nyasordzi, Emelia Awude, Nii Korley Kortei","doi":"10.1002/fpf2.12037","DOIUrl":"https://doi.org/10.1002/fpf2.12037","url":null,"abstract":"Maize and maize products are major staples consumed worldwide and contain dietary nutrients essential for human nutrition. Processing methods influence the safety and nutritional quality of maize products. This study investigated the effect of different milling processing factors on the mineral and proximate composition of maize products. The study also estimated the contribution of maize products to daily mineral intake. An atomic absorption spectrophotometer was used to determine the mineral content of samples. Proximate composition was determined using methods of the Association of Official Analytical Chemists. A multiple 24-h dietary recall was used to estimate daily mineral intake of respondents who consume maize products in a cross-sectional study. The results obtained showed that milling methods influenced the mineral and proximate compositions of the maize products. Mineral content in the milled maize samples followed the order P > Mg > Zn > Fe. The wet milling method retained the highest Fe and P contents, whereas the dried milled sample showed an increased Mg content. The estimated daily mineral intakes of participants were below the World Health Organization recommended standard limits. The respondents were at risk of deficiency of the minerals Fe and Mg. Public health education on sufficient dietary intake of these essential minerals should be intensified.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"1 4","pages":"428-434"},"PeriodicalIF":0.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12037","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143252625","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

Guidelines for anti-obesity assays in Drosophila melanogaster model

Future Postharvest and Food Pub Date : 2024-11-08 DOI: 10.1002/fpf2.12035

Wanning Ma, Hui Cao

引用次数: 0

Phytochemical composition, antioxidant activities and anti-obesity potential of selected vegetables as affected by drying methods 不同干燥方式对蔬菜植物化学成分、抗氧化活性和抗肥胖潜力的影响

Future Postharvest and Food Pub Date : 2024-11-04 DOI: 10.1002/fpf2.12036

Halimat O. Sanni-Olayiwola, Fausat L. Kolawole, Favour O. Onifade, Samson A. Oyeyinka

{"title":"Phytochemical composition, antioxidant activities and anti-obesity potential of selected vegetables as affected by drying methods","authors":"Halimat O. Sanni-Olayiwola, Fausat L. Kolawole, Favour O. Onifade, Samson A. Oyeyinka","doi":"10.1002/fpf2.12036","DOIUrl":"https://doi.org/10.1002/fpf2.12036","url":null,"abstract":"Obesity has reached epidemic statistics worldwide and there is an urgent need to explore more available options in addressing the condition. The potential of vegetables as natural sources of enzyme inhibitors that can regulate the progression of obesity is of great interest particularly due to possible synergistic antioxidant activities. In this study, we evaluated the phytochemical composition, antioxidant activities, and in vitro enzyme inhibition properties of selected vegetables as influenced by sun and cabinet drying methods. While a significant increase was observed in the phytochemical composition of most of the vegetables, the two drying methods had varying effects on all parameters. Cabinet drying yielded higher saponin (2.86–4.67 mg/100 g), phenolics (19.30–57.02 mg/100 g), and alkaloids (31.58–37.61 mg/100 g) contents while sun drying gave better results for flavonoids (88.13–234.15 mg/100 g). The DPPH (11.45%–29.61%) and ABTS (22.70%–35.48%) antioxidant activities varied significantly. Cabinet-dried cabbage and sun dried carrot flours displayed the highest inhibition against alpha amylase and pancreatic lipase, respectively. A strong positive correlation was observed between phenolics and amylase inhibition and also between saponin and pancreatic lipase inhibition. Consequently, vegetable flours could serve as versatile products for the therapeutic management of obesity and related diseases.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"1 3","pages":"360-375"},"PeriodicalIF":0.0,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12036","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749037","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

Optimization of aloe vera-sodium alginate composite coating using L16 orthogonal design for extension of shelf life of mushroom

Future Postharvest and Food Pub Date : 2024-10-29 DOI: 10.1002/fpf2.12034

Sumaiya Fatima, Vivek Kumar, Geeta Bhadauria

{"title":"Optimization of aloe vera-sodium alginate composite coating using L16 orthogonal design for extension of shelf life of mushroom","authors":"Sumaiya Fatima, Vivek Kumar, Geeta Bhadauria","doi":"10.1002/fpf2.12034","DOIUrl":"https://doi.org/10.1002/fpf2.12034","url":null,"abstract":"White button mushrooms are highly nutritive, rich in various macro and micro nutrients, however, have a short shelf life with weight loss (WL), enzymatic browning, and loss in firmness as the major quality defects. The present study was carried out to investigate the effect of aloe vera-sodium alginate (AV-SA) composite coating on the quality attributes of mushroom. The development of coating formulations containing 2% sodium alginate along with varying concentration of aloe vera gel 20%–80% and storage time 4–16 days was planned using a 2-factor 4-level orthogonal array (L16) design of Taguchi technique. The influence of both the process parameters on the WL, total soluble solids (TSS), respiration rate (RR), browning index (BI), firmness, electrolyte leakage rate (EL), malondialdehyde (MDA), ascorbic acid (AA), total phenolic content (TPC), enzymes activity (polyphenol oxidase and peroxidase), and yeast and mold count (YMC) were evaluated and the optimized level of parameters was determined on the basis of the highest S/N ratios of the responses. The results indicated that 60% AV-SA composite coating could extend the shelf life of white button mushrooms for up to 8 days with retarded loss in weight, firmness, AA, and TPC and reduced increase in TSS, BI, EL, MDA with controlled enzymatic activity, RR, and YMC.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"1 4","pages":"414-427"},"PeriodicalIF":0.0,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12034","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143253455","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

Indian hidden tuber “Ram Kand Mool” (Maerua oblongifolia A. Rich): Cultivation, phytochemistry and potential applications—A comprehensive review

Future Postharvest and Food Pub Date : 2024-10-21 DOI: 10.1002/fpf2.12032

Poornima Singh, Anurag Singh

{"title":"Indian hidden tuber “Ram Kand Mool” (Maerua oblongifolia A. Rich): Cultivation, phytochemistry and potential applications—A comprehensive review","authors":"Poornima Singh, Anurag Singh","doi":"10.1002/fpf2.12032","DOIUrl":"https://doi.org/10.1002/fpf2.12032","url":null,"abstract":"Ram Kand Mool (Maerua oblongifolia A. Rich) is a little tree or shrub. It grows easily from seed or cuttings and requires minimal care. The leaves and roots of Maerua oblongifolia A. Rich have most commonly been used for ages. This shrub has a mythological importance in Indian beliefs. Maerua oblongifolia A. Rich has many ethnobotanical uses. Maerua oblongifolia A. Rich contains various phytochemicals, including terpenoids, flavonoids, phenolic acids, and alkaloids. These phytochemicals have antioxidant, anti-inflammatory, antibacterial, and anticancer properties. Traditional medical practices use it to treat inflammation, pain, infections, skin diseases, and gastrointestinal concerns. Maerua oblongifolia A. Rich may be used in pharmaceutical, nutritional, and personal care products. It is useful in the kitchen, medical cabinet, and cosmetics sector. The information compiled indicates that Ram Kand Mool has enormous potential for utilization as a functional food and various other value-added products. Pre-treatments are needed to remove the anti-nutritional factors present in it. This article describes the nutritional and medicinal benefits of Maerua oblongifolia A. Rich in detail. The information about the medicinal usage of Ram Kand Mool in traditional medical practices and nutritional benefits have been comprehensively compiled in this article.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"1 4","pages":"380-392"},"PeriodicalIF":0.0,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12032","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143253145","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