Current Research in Nutrition and Food Science Journal最新文献

{"title":"Development of a Spray-Dried Starter Culture for the Efficient Removal of Off-Odors in Burdock","authors":"Qingyun Bai, Wenjing Zhou, Roberto Lemus‐Mondaca, Wei Han, Jin Feng, Ying Li, Li Cui","doi":"10.12944/crnfsj.14.1.15","DOIUrl":"https://doi.org/10.12944/crnfsj.14.1.15","url":null,"abstract":"Burdock is a nutritious vegetable with significant functional properties; however, its characteristic off-odors limit broader commercialization. Our previous research also identified 2-isobutyl-3-methoxypyrazine (IBMP) and 2-sec-butyl-3-methoxypyrazine (IPMP) as the primary off-odor compounds in burdock, and verified that fermentation with Leuconostoc mesenteroides ZN-E could significantly degrade these compounds and improve burdock flavor. Based on this, this study further optimized culture conditions, medium composition and spray-drying processes for this strain to enhance bacterial viability and fermentation performance. The optimal fermentation conditions (32℃, 18 h) and medium composition (3% maltose, 4% soy peptone, 6% carrot juice) were determined by single-factor experiments, wherein carrot juice acted as a growth stimulant due to its rich content of natural sugars, vitamins, and minerals crucial for microbial development. Heat adaptation treatment at 45℃ for 20 minutes significantly improved thermal tolerance, contributing to the reduction of cell mortality during spray drying. Orthogonal tests established optimal drying parameters (inlet temperature 130℃, outlet temperature 80℃, feed rate 0.4 L/h), resulting in a powder with high viable counts. The spray-dried powder demonstrated superior performance by degrading 47.44% of IBMP, a key characteristic component responsible for the undesirable odor in burdock, significantly outperforming liquid cultures (37.22% degradation). The spray-dried powder also received enhanced sensory evaluation scores. This study provides a scalable methodology for producing a stable starter culture capable of efficient burdock off-odor removal, supporting its industrial application. These findings align with recent advances in probiotic starter culture development, where spray-drying has emerged as a cost-effective alternative to freeze-drying for industrial-scale production. The superior performance of spray-dried cultures in off-odor removal, as demonstrated in this study, contributes to the growing body of evidence supporting the application of optimized drying processes in functional food production.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"1 14","pages":"230-230"},"PeriodicalIF":0.0,"publicationDate":"2026-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147878146","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}

{"title":"Current Research in Nutrition and Food Science Journal","authors":"","doi":"10.12944/crnfsj","DOIUrl":"https://doi.org/10.12944/crnfsj","url":null,"abstract":"","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147880101","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}

{"title":"Impact of Various Fermentation Treatments on Nutritional, Anti-Nutritional and Bioactive Compounds of Black Rice","authors":"Sumaira Jan, Krishan Kumar","doi":"10.12944/crnfsj.13.2.14","DOIUrl":"https://doi.org/10.12944/crnfsj.13.2.14","url":null,"abstract":"The black rice flour was subjected to a comprehensive fermentation process, incorporating a diverse range of microorganisms and treatment methodologies. Specifically, the fermentation process utilized two distinct strains of Lactobacillus, namely Lactobacillus brevis (BF) and Lactobacillus plantarum (PF), and yeast Saccharomyces cerevisiae L (YF). Additionally, the fermentation process also involved the use of yeast in conjunction with ammonium sulphate, a fermentation enhancer (YAF), and a combined treatment (CF) of yeast and Lactobacillus brevis. The fermentation process was conducted over a range of multiple time points (12, 24 and 36 hr), to assess the impact of varying fermentation durations on the various parameters of the black rice flour. The fermented samples were then dried and analyzed for their nutritional content, anti-nutritional properties, mineral contents and bioactive compounds. Crude protein and ash content were elevated significantly (p≤0.05) i.e. from 10.29 to 16.59% and 1.49 to 2.67% , respectively following fermentation, however, resulted in a significant reduction of crude fat (77.35%) and crude fibre (61.11%) content. A significant elevation in total phenolic (8.16 to 10.73 mg GAE/g) and flavonoid content (125.51 to 187.21 mg RE/100g) was observed throughout fermentation treatments, resulting in enhanced antioxidant activity (28.91%). The fermentation process also enhanced the nutritional value of black rice flour, reducing anti-nutrients like phytic acid (65.65%) and tannins (50.47%) and boosting mineral levels, particularly copper, iron, zinc and manganese. Although all fermentation treatments enhanced the nutritional and bioactive potential of black rice, but the effect of fermentation with Lactobacillus brevis was highest in improving the nutritional and bioactive components and decreasing the anti-nutritional compounds of black rice. This study suggests that fermentation is a highly valuable technique to elevate the nutritional value, bioactive components and antioxidant activity of black rice flour while reducing the anti-nutrients.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"13 2","pages":"749-763"},"PeriodicalIF":0.0,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"http://www.foodandnutritionjournal.org//pdf/vol13no2/Nutrition_Vol13_No2_p_749-763.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147903720","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}

{"title":"Protective Effect of the Leaves of Bergenia scopulosa on Oxidative Damage by UHPLC-Q Exactive Focus MS, Network Pharmacology and Molecular Docking","authors":"Hui Ren, Wenjing Lu, Xiaomin Cui, Jing Hu, Zhiyong Chen","doi":"10.12944/crnfsj.13.2.8","DOIUrl":"https://doi.org/10.12944/crnfsj.13.2.8","url":null,"abstract":"The rhizomes of Bergenia scopulosa, known as dapanlongqi, have been widely used as an Taibai Seven Medicine in the folk medicine of China. However, its leaves, considered a non-medicinal part, have not been extensively studied. This research aims to explore the chemical composition and pharmacological activities of B. scopulosa leaves, providing new insights for the comprehensive utilization of the plant. In this study, a total of 59 compounds, including 13 flavonoids, 7 isocoumarins, 35 phenolic acids and 4 others were tentatively characterized in the leaves of B. scopulosa by ultra-high performance liquid chromatography coupled with Q exactive focus mass spectrometry (UHPLC-Q Exactive Focus MS). All the known compounds were reported from the leaves of B. scopulosa for the first time. The B. scopulosa leaves contained abundant and structurally diverse phenolics, and exhibited similar DPPH• and ABTS•+ scavenging abilities with trolox. Network pharmacology and molecular docking analyses identified astragalin, reynoutrin, rutin, luteolin, ellagic acid, kaempferol, and catechin as the primary antioxidants in the leaves. This study is the first to comprehensively characterize the chemical composition and antioxidant properties of B. scopulosa leaves and reveals their potential in treating atherosclerosis, neurodegeneration, infections, inflammation, and diabetic complications. The research emphasizes the importance of utilizing non-medicinal plant parts while promoting sustainable resource use. The identified antioxidants also hold promise for the development of new drugs and health products, addressing oxidative stress-related diseases.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"13 2","pages":"651-666"},"PeriodicalIF":0.0,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"http://www.foodandnutritionjournal.org//pdf/vol13no2/Nutrition_Vol13_No2_p_651-666.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147880199","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}

{"title":"Comparison of Waste from Different Types of Tea to Dried Butterfly Pea Flower","authors":"Jieyan Zhang, Si Qin, Nattaya Konsue","doi":"10.12944/crnfsj.12.2.34","DOIUrl":"https://doi.org/10.12944/crnfsj.12.2.34","url":null,"abstract":"At present, the bioactive compounds of teas are well established and there are more attempts to apply tea as a functional drink or food supplement. In addition, during tea processing, tea waste, including broken tea leaves, buds and stems, is generated and disposed to the environment. The present study aimed to compare the quality of tea waste generated in full fermentation (raw Pu-erh tea, ripen Pu-erh tea and Anhua dark tea) and non-fermentation (green tea) processings in comparison with dried butterfly pea flower (DBPF) (non-Camellia sinensis). The results showed that total flavonoid (TFC) was found to be the highest in raw Pu-erh tea at 474.470 ± 47.173 mg RE/g, followed by ripened Pu-erh tea, green tea, Anhua dark tea, and DBPF, respectively. Similarly, raw Pu-erh tea also had the highest total phenolic (TPC) at 608.090 ± 2.795 mg GAE/g, followed by green tea, Anhua dark tea, ripen Pu-erh tea, and DBPF, respectively. On the other hand, total polysaccharides (TPS) content in DBPF was the highest among samples, whereas that of raw Pu-erh tea was the lowest. According to the HPLC analysis, caffeine (CF) was the major catechin found in all types of tea waste and the total catechin content was in the order of raw Pu-erh > ripen Pu-erh tea > green tea > Anhua dark tea which was in agreement with the TPC results. However, the types of catechin were different in each sample. It is noteworthy that there was no CF in DBPF, and major catechin found in DBPF was catechin gallate. Likewise, antioxidant ability determined by DPPH was the most superior in raw Pu-erh tea, followed by green tea, ripen Pu-erh tea, Anhua dark tea and DBPF, respectively. ORAC antioxidant capacity was highest in the green tea, while that in raw Pu-erh tea, ripen Pu-erh tea and Anhua dark tea was lower but not significantly different, as expected, DBPF possessed the lowest ORAC antioxidant capacity. Finally, it can be said that the potential for tea waste to be a valuable source of antioxidants varies depending on the tea processing, and the plant variety also had an impact on the characteristics of the tea samples.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"12 2","pages":"923-936"},"PeriodicalIF":0.0,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147878461","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}

{"title":"Introduction and Validation of a New Suchitra Scoring System and Determining the Cut off Value for Healthy Lifestyle Among College Students - Kumbakonam Urban Rural Epidemiological Study- KURES- 8","authors":"M. Suchitra, S. Balachandar, Priya Govindarajan, S. Parthasarathy","doi":"10.12944/crnfsj.11.3.10","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.10","url":null,"abstract":"College students face a range of problems that might have an impact on their lifestyle, such as academic stress, restricted time, and money, as well as exposure to bad habits. As a result, understanding and promoting healthy lifestyle behaviours is crucial for college students' general health and academic achievement. The development and validation of an instrument (questionnaire) to assess college students' lifestyle practises provides an objective and trustworthy tool for analysing their lifestyle. The intent of this study sought to develop and test a lifestyle questionnaire for college students. The 11-question questionnaire was created to evaluate different areas of a student's lifestyle, including exercise routines, eating habits, sleep quality, stress management, and social behaviour. On a sample of 245 college students, the questionnaire was validated using target population, expert content validity, construct with other known scores, test and retest, alpha, and Pearson correlation analysis. The cut-off value for a good lifestyle was determined to be 21.5, with scores over this amount indicating a good living. Even though most students had poor sleep quality, little physical activity, and poor dietary pattern, we had a low incidence of alcohol and smoking in our sample. The majority were non-vegetarians, and fast-food consumption was much higher. To conclude, the questionnaire (Suchitra score), developed and validated for measuring lifestyle in college students is a reliable and valid tool for assessing various aspects of a student's lifestyle.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"16 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139129921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Changes in Protein-Related Enzyme Activities, Concentrations of GABA and Nitrogen-Containing Constituents of Vigna Radiata L. Seeds Germinated under Different Circumstances","authors":"Nguyen Thi Hoang Yen, Phan Ngoc Hoa, Nguyen Ngoc Thanh Tien, Pham Van Hung","doi":"10.12944/crnfsj.11.3.15","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.15","url":null,"abstract":"Germination is one of the most important techniques to enhance the nutrients and functionality of legume seeds. This academic work investigated the effects of pre-treatment with acidifying soaking water and germination time on changes in concentrations of gamma-aminobutyric acid (GABA) and nitrogenous constituents, and protein-related enzyme activities in mung bean seeds. Higher amounts of crude protein, non-protein nitrogenous, free amino acids, and enzyme activities, but lower protein nitrogenous concentrations were found when soaking in more acidic water and germinating at longer germination time. Steeping water of pH 5.5 and germination duration of 8 h induced mung bean seeds to manifest the highest activities of glutamate decarboxylase (GAD) (60.9 U/g powder, db) and protease (2.81 U/g powder, db), responsible for the highest values of GABA (1.60 g/kg, db), free amino acids (5.92 g/kg, db) and non-protein nitrogen (14.7 g/kg, db), and the lowest amount of protein nitrogen (30.8 g/kg, db). These findings indicate that pre-treatment with acidic soaking water before germinating was more likely to enrich the GABA and amino acid-containing compounds of the mung bean seeds.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"56 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139131030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physico-Chemical Characteristics of Novel Analog Rice from Fermented Sorghum Flour by Rhizopus oligosporus and Soybean Flour","authors":"Z. A. S. Bahlawan, A. C. Kumoro, Megawati Megawati","doi":"10.12944/crnfsj.11.3.09","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.09","url":null,"abstract":"The need for food in the world is currently increasing, one of high consumption is rice. Analog rice is one of the products for rice substitute consumption to meet staple food with better nutritional value. In this research, the production of analog rice was made from fermented sorghum using Rhizopus oligosporus which has been studied previously with the addition of soybean flour fortification. Raw materials of sorghum grain were fermented using Rhizopus oligosporus to reduce tannin levels of sorghum and the addition of fortified soybean flour aims to increase the nutrition of analog rice. Analog rice production is carried out using the extrusion method with fermented sorghum flour with fortified soybean flour in a ratio of 0 to 50%. Nutritional value of analog rice (carbohydrates, protein, fat, fiber, minerals, and water), morphology, water adsorption index (WAI), water solubility index (WSI), hydrophilicity, and consumer acceptance were characterized. The best nutritional of analog rice produced was obtained from the combination of 50% sorghum (red or white sorghum) and 50% soybean flour, which contained carbohydrates, protein, fat, and fiber of 58.29%, 17.07%, 14.47%, and 7.43% respectively. The increasing portion fortified of soybean flour was reduced the WAI and increased the density of the analog rice structure. These characteristics are friendly to diabetic patients since they are rich in carbohydrates, protein, and fiber. On the other hand, this analog rice has the potential to be consumed as a main food ingredient to replace paddy rice and develop to staple food. Moreover, the insignificant effect of the WSI value and hydrophilicity of the analog rice were observed. However, adding soybean flour as a substitute for analog rice was less attractive to consumers than analog rice without substitutes.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"124 31","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139132993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbiological, Physicochemical, and Sensory Characters of Synbiotic Ice Cream from Fermented Milk Using Lactiplantibacillus plantarum subsp. Plantarum Dad-13 Combined with Inulin","authors":"Asepto Edi Saputro, R. Yanti, Endang Sutriswati Rahayu","doi":"10.12944/crnfsj.11.3.35","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.35","url":null,"abstract":"Ice cream, which includes dairy product, is a good carrier of addition probiotics and prebiotics. This study was designed to assess the microbiological, physicochemical, and sensory properties of the ice cream. The characteristics of ice cream made from fermented milk using L. plantarum Dad-13 combined with inulin (0%, 1%, and 2%) were evaluated such as cell viability, pH, titratable acidity, overrun, melting rate, sensory evaluation with hedonic test, microstructure using scanning electron microscopy, and volatile organic compounds using HS-GC-MS. The results showed that cell viability in synbiotic ice cream with 2% inulin decreased by 1 log cycle, which showed the most stable value during storage until the 12th week was still 1.03 x 107 CFU/g. Synbiotic ice cream with 2% inulin showed the highest overrun value of 35.72% and the slowest melting rate of 40.71% of ice cream melted in 20 minutes. Overall attributes in the hedonic test of synbiotic ice cream with 2% inulin showed a value of 4, which means the most preferred by panelists. Hence, this research showed that ice cream containing 2% inulin, in particular, has a better microstructure due to the prevention of ice recrystallization, which results in smaller ice crystals. The ketone volatile organic compound only found in ice cream with 1% inulin was cyclopentadecanone, 2-hydroxy- with percentage of area 10.25% while for ice cream that contains 2% inulin, it was oxacyclotetradecan-2-one with percentage of area 9.31%. Furthermore, several volatile organic compounds, such as 2-trifluoroacetoxydodecane, 4-propionyloxytridecane, and anthracene, 9-butyltetradecahydro, were only found in the synbiotic ice cream. This study has the potential to be a novel functional food containing probiotic indigenous L. plantarum Dad-13 and prebiotic inulin.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"123 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139134972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical, Structural and Rheological Properties of Hawthorn Yam (Dioscorea rotundata) Flour","authors":"S. E. Quintana, Jaime Pérez- Mendoza, Luis A. García Zapateiro","doi":"10.12944/crnfsj.11.3.04","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.04","url":null,"abstract":"Hawthorn yam has been widely used for the development of food products. The objective of the present work was to investigate the physicochemical, structural, and rheological properties of hawthorn yam flour (CHYF). The identification of chemical composition by proximal and Fourier Transform Infrared Spectroscopy (FTIR) analysis; the morphological by Scanning Electron Microscope (SEM) and rheological properties by steady shear test, stress test, frequency sweep, temperature sweep, and pasting properties analysis were done. CHYF presents a high carbohydrate content (80.47 ± 1.14%), followed by the protein content (8.76 ± 0.58%), ash (3.56 ± 0.52%), and the lowest fat content (0.39 ± 0.06%), and different functional groups such as C=O, COO, N–H, and O-H. Flour particles present a particle size between 27 and 43µm, with spherical-oval morphology with a smooth surface. Flours present a non-Newtonian fluid shear-thinning adjusted to the Power Law model (R2 > 0.99), and a characteristic of a typical strong gel material with a storage modulus (G^') higher than loss modulus (G^'') and paste temperature of 81.6 ° C with a Peak Viscosity (PV) of 750 cP. Then, it is a potential source of natural ingredients with technological properties for the food industry and the food sovereignty of many countries in the world.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":" 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139136097","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}