Current Research in Food Science最新文献

{"title":"Influence of coffee roasting degree on antioxidant and metabolic parameters: Comprehensive in vitro and in vivo analysis","authors":"Claudia I. Gamboa-Gómez ,&nbsp;Juliana Morales-Castro ,&nbsp;Jazel Barragan-Zuñiga ,&nbsp;Mayra Denise Herrera ,&nbsp;Alejandro Zamilpa-Álvarez ,&nbsp;José Luis Gónzalez ,&nbsp;Gerardo Martínez-Aguilar ,&nbsp;Elisa P. Morales-Castro ,&nbsp;Monica Anese ,&nbsp;Marilisa Alongi","doi":"10.1016/j.crfs.2024.100861","DOIUrl":"10.1016/j.crfs.2024.100861","url":null,"abstract":"<div><div>This study aimed to assess the impact of roasting degree on antioxidant and metabolic parameters <em>in vitro</em> and <em>in vivo</em>. <em>In vitro</em>, we evaluated radical scavenging, lipid peroxidation, and the activity of digestive enzymes (α-glucosidase, α-amylase, and lipase). <em>In vivo</em>, we first examined coffee's effect on carbohydrate and lipid absorption in healthy rats, followed by a chronic evaluation of metabolic disorders and antioxidant markers using a diet-induced obesity model. <em>In vitro</em> results revealed that increased roasting degree reduced the antioxidant capacity of coffee brews. All brews showed lower inhibition of α-glucosidase and α-amylase, and lipase inhibition compared to the positive control (acarbose or orlistat). <em>In vivo</em>, all roasting degrees consistently reduced postprandial glucose levels by 20%. Notably, coffee with a high roasting degree (HRD) decreased serum triglycerides (TG) by ∼44% after a lipid load, while other roasts did not. Chronic administration of unroasted (UN) or HRD coffee significantly reduced weight gain compared to the obese control (∼15% and ∼10%, respectively). Notably, all coffee samples improved lipid metabolism parameters. UN and HRD coffee significantly decreased adipocyte volume by 58% and 48%, respectively, compared to the obese control. Additionally, all groups exhibited less than 30% hepatic lipid droplets independent of roasting degree. HRD treatment notably increased liver catalase (CAT) activity and reduced lipid peroxidation in serum (∼90%), liver (∼59%), and adipose tissue (∼37%) compared to the obese control group. These findings suggest that HRD in coffee may confer certain biological advantages.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142327140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lacticaseibacillus paracasei NCU-04 relieves constipation and the depressive-like behaviors induced by loperamide in mice through the microbiome-gut-brain axis","authors":"Shengjie Li ,&nbsp;Yi Li ,&nbsp;Yujie Cai ,&nbsp;Zizhou Yan ,&nbsp;Jing Wei ,&nbsp;Hongyan Zhang ,&nbsp;Fenfang Yue ,&nbsp;Tingtao Chen","doi":"10.1016/j.crfs.2024.100875","DOIUrl":"10.1016/j.crfs.2024.100875","url":null,"abstract":"<div><div>Constipation is a prevalent gastrointestinal condition that significantly affects patients' physical and mental well-being, yet current treatments often lack safety and efficacy. Emerging evidence highlights the critical role of the microbiota-gut-brain axis (MBGA) in managing constipation, paving the way for probiotics as an adjuvant treatment to improve constipation symptoms. In this study, we isolated a gut probiotic strain, <em>Lacticaseibacillus paracasei</em> NCU-04, and investigated its improvement effects on loperamide-induced constipation in mice. We demonstrated that <em>L. paracasei</em> NCU-04 exhibited excellent probiotic properties, including robust growth, strong antibacterial and antioxidant capacities, and a lack of hemolytic activity <em>in vitro</em>. The administration of <em>L. paracasei</em> NCU-04 effectively improved the defecation-related indicators such as the fecal water content, time to the first black stool defecation, and intestine transit rate, suggesting enhanced gut immobility in constipated mice. Additionally, <em>L. paracasei</em> NCU-04 significantly reduced colon inflammation induced by loperamide. Further, <em>L. paracasei</em> NCU-04 increased levels of colonic motilin, 5-hydroxytryptamine (5-HT), and c-kit, while decreased that of aquaporin 3, vasoactive intestinal peptide, and peptide YY. Notably, <em>L. paracasei</em> NCU-04 effectively upregulated the expression of 5-HT and its receptor (i.e., 5-HT4R) in the brains of constipated mice. High-throughput sequencing revealed that <em>L. paracasei</em> NCU-04 restored the diversity and composition of the gut microbiota disturbed by loperamide, and significantly increased the relative abundance of <em>Prevotella</em> and <em>Lactobacillus</em> genera in the stool, while decreased that of <em>Odoribacter</em>, <em>Rikenella</em>, and <em>Parabacteroides</em>. Importantly, <em>L. paracasei</em> NCU-04 also effectively improved the depression-like behaviors associated with constipation, possibly through 5-HT mediated MGBA. These results suggest that <em>L. paracasei</em> NCU-04 may offer a promising approach for treating constipation and its related depressive symptoms, supporting its potential as a functional food or adjuvant therapy for human health.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A smart thermoresponsive macroporous 4D structure by 4D printing of Pickering-high internal phase emulsions stabilized by plasma-functionalized starch nanomaterials for a possible delivery system","authors":"Mahdiyar Shahbazi ,&nbsp;Henry Jäger ,&nbsp;Rammile Ettelaie ,&nbsp;Jianshe Chen ,&nbsp;Adeleh Mohammadi ,&nbsp;Peyman Asghartabar Kashi ,&nbsp;Marco Ulbrich","doi":"10.1016/j.crfs.2024.100686","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100686","url":null,"abstract":"<div><p>Hierarchically porous structures combine microporosity, mesoporosity, and microporosity to enhance pore accessibility and transport, which are crucial to develop high performance materials for biofabrication, food, and pharmaceutical applications. This work aimed to develop a 4D-printed smart hierarchical macroporous structure through 3D printing of Pickering-type high internal phase emulsions (Pickering-HIPEs). The key was the utilization of surface-active (hydroxybutylated) starch nanomaterials, including starch nanocrystals (SNCs) (from waxy maize starch through acid hydrolysis) or starch nanoparticles (SNPs) (obtained through an ultrasound treatment). An innovative procedure to fabricate the functionalized starch nanomaterials was accomplished by grafting 1,2-butene oxide using a cold plasma technique to enhance their surface hydrophobicity, improving their aggregation, and thus attaining a colloidally stabilized Pickering-HIPEs with a low concentration of each surface-active starch nanomaterial. A flocculation of droplets in Pickering-HIPEs was developed after the addition of modified SNCs or SNPs, leading to the formation of a gel-like structure. The 3D printing of these Pickering-HIPEs developed a highly interconnected large pore structure, possessing a self-assembly property with thermoresponsive behavior. As a potential drug delivery system, this thermoresponsive macroporous 3D structure offered a lower critical solution temperature (LCST)-type phase transition at body temperature, which can be used in the field of smart releasing of bioactive compounds.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000121/pdfft?md5=4a24a360c43438e1c653aec6e0b68d90&pid=1-s2.0-S2665927124000121-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139737469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phytosterol organic acid esters: Characterization, anti-inflammatory properties and a delivery strategy to improve mitochondrial function","authors":"Xinyue Zou ,&nbsp;Ting Xu ,&nbsp;Tian Zhao ,&nbsp;Jing Xia ,&nbsp;Feifan Zhu ,&nbsp;Yu Hou ,&nbsp;Baiyi Lu ,&nbsp;Yunfei Zhang ,&nbsp;Xuan Yang","doi":"10.1016/j.crfs.2024.100702","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100702","url":null,"abstract":"<div><p>Phytosterol organic acid esters are important food resources and the components of biomembrane structure. Due to the lack of extraction and synthesis techniques, more research has been focused on phytosterols, and the research on phytosterol acid esters have encountered a bottleneck, but phytosterol acid esters confer substantial benefits to human health. In this study, stigmasteryl vanillate (VAN), stigmasteryl protocatechuate (PRO) and stigmasteryl sinapate (SIN) were prepared through the Steglich reaction. The processes are promotable and the products reach up to 95% purity. In addition, their stability was evaluated by differential scanning calorimetry and thermogravimetric analysis. HPLC analysis revealed an enhancement in water solubility after esterification with phenolic acid. In an <em>in vitro</em> digestion model, the bioaccessibility of stigmasteryl phenolates was significantly higher than that of stigmasterols (STIs). Regarding the anti-inflammatory properties, VAN, PRO, and SIN exhibit superior effects against TNF-α induced pro-inflammatory responses compared to STI. All stigmasteryl phenolates supplementation increased the ATP production, the basal, and maximal oxygen consumption rate in mitochondrial stress test. Overall, we present a synthesis method for stigmasteryl phenolates. It will contribute to the development and research of phytosterol acid ester analysis, functions and utilization in food. Moreover, the nutrient-stigmasterol hybrids tactic we have constructed is practical and can become a targeted mitochondrial delivery strategy with enhanced anti-inflammatory effects.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000285/pdfft?md5=aa05a6b76732406ebcf6fa1c18aecfea&pid=1-s2.0-S2665927124000285-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140062389","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Changes of the volatile compounds and odors in one-stage and three-stage infant formulas during their secondary shelf-life","authors":"Yilin Li ,&nbsp;Ruotong Li ,&nbsp;Xinyu Hu ,&nbsp;Jiani Liu ,&nbsp;Guirong Liu ,&nbsp;Lipeng Gao ,&nbsp;Yongjiu Zhang ,&nbsp;Houyin Wang ,&nbsp;Baoqing Zhu","doi":"10.1016/j.crfs.2024.100693","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100693","url":null,"abstract":"<div><p>The odor of infant formula changes due to alterations in its volatile composition during the shelf life. However, there is currently a lack of research on whether the odor changes in infant formula during the secondary shelf life, which refers to the period of repeated opening and usage in daily life. This study used headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-electrostatic orbitrap high-resolution mass spectrometry (GC-Orbitrap-MS) to investigate the volatile composition changes in one-stage and three-stage infant formulas during different stages (0 day, 3 days, and 7 days during the secondary shelf-life, i.e. simulated daily use). A total of 32 volatiles were identified, including nine aldehydes, seven ketones, four alcohols, three furans, two sulfur compounds, two esters, and five terpenoids. Of these, 16 compounds changed significantly in one-stage samples and 23 compounds in three-stage samples within 7 days of the secondary shelf-life. Further the odor of the three-stage infant formula samples was found changed substantially after 3 days of simulated use by using the triangle test. This study highlighted the considerable alterations in volatile compound composition and sensory changes during the simulated daily use and provided valuable insights for consumers in selecting and using infant formula products, as well as a new perspective for enterprises to improve the sensory quality of their products.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000194/pdfft?md5=6772ac69a9d36c0bfc32926e31991b8a&pid=1-s2.0-S2665927124000194-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139709387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dietary kaempferol exerts anti-obesity effects by inducing the browing of white adipocytes via the AMPK/SIRT1/PGC-1α signaling pathway","authors":"Changyu Xu ,&nbsp;Xiaoxi Zhang ,&nbsp;Yihuan Wang ,&nbsp;Yan Wang ,&nbsp;Yixuan Zhou ,&nbsp;Fenfen Li ,&nbsp;Xiaoli Hou ,&nbsp;Daozong Xia","doi":"10.1016/j.crfs.2024.100728","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100728","url":null,"abstract":"<div><p>Browning of white adipose tissue is a novel approach for the management of obesity and obesity-related metabolic disorders. Kaempferol (KPF) is a common dietary nutrient found abundantly in many fruits and vegetables and has been shown to have the potential to regulate lipid metabolism. However, the detailed mechanism by which it affects the browning of white adipose tissue remains unclear. In the present study, we sought to determine how KPF induces adipocytes to undergo a browning transformation by establishing a primary adipocyte model and an obese mouse model. Our results showed that KPF-treated mice were rescued from diet-induced obesity, glucose tolerance and insulin resistance, associated with increased expression of adaptive thermogenesis-related proteins. KPF-promoted white adipose browning correlated with the AMPK/SIRT1/PGC-1α pathway, as the use of an AMPK inhibitor in preadipocytes partially reversed the observed browning phenotype of KPF-treated cells. Taken together, these data suggest that KPF promotes browning of white adipose tissue through activation of the AMPK/SIRT1/PGC-1α pathway. This study demonstrates that KPF is a promising natural product for the treatment of obesity by promoting white fat browning.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000546/pdfft?md5=69d208eb727ab4b6c8032a85bf250b66&pid=1-s2.0-S2665927124000546-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140332842","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch","authors":"Xia Li ,&nbsp;Shanshan Wei ,&nbsp;Zixin Gao,&nbsp;Ruixue Zhao,&nbsp;Zhanpeng Wang,&nbsp;Yuling Fan,&nbsp;Linlin Cui,&nbsp;Yuhua Wang","doi":"10.1016/j.crfs.2023.100670","DOIUrl":"https://doi.org/10.1016/j.crfs.2023.100670","url":null,"abstract":"<div><p>The effects of co-fermentation of yeast and <em>Lactiplantibacillus plantarum</em> 104 on buckwheat starch physical properties were investigated by various analytical techniques. To investigate the regulations of starch modification during fermentation and to provide a foundation for improving the performance of modified properties of buckwheat starch food. The pasting properties were decreased by co-fermentation also resulted in a reduction in the relative crystallinity. Scanning electron microscopy (SEM) demonstrated that more holes and a relatively rough granule surface were seen in the co-fermentation group. Fourier transform-infrared spectroscopy (FT-IR) results suggested that co-fermentation fermentation decreased the degree of short-range order (DO) and degree of t¹he double helix (DD). The results demonstrated that co-fermentation altered these properties more rapidly than spontaneous fermentation. In conclusion, <em>Lactiplantibacillus plantarum</em> 104 could be used for buckwheat fermentation to improve food quality.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927123002381/pdfft?md5=ffa6f318aa13fe85434202cbea258b3c&pid=1-s2.0-S2665927123002381-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139107254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic (Allium sativum L.)","authors":"Gemilang Lara Utama ,&nbsp;Zahida Rahmi ,&nbsp;Meli Puspita Sari ,&nbsp;In-in Hanidah","doi":"10.1016/j.crfs.2024.100717","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100717","url":null,"abstract":"<div><h3>Background</h3><p>Black garlic is one of the functional food products made from garlic which is processed through aging to improve sensory value and nutritional quality. Aging conditions has a major impact on the psychochemical and functional properties changes of black garlic which is closely related to organosulfur compounds and polysaccharides as the largest component in garlic.</p></div><div><h3>Scope and approach</h3><p>The method used in this research is a systematic review with the aim of research to determine the relationship between reactions during aging and changes in organosulfur, polysaccharides and non-enzymatic browning product compounds as well as the function of black garlic by focusing on certain aspects of aging including temperature, humidity, time, microorganism activity, and pre-treatment application.</p></div><div><h3>Key findings and conclusions</h3><p>Maillard reaction and polysaccharide degradation are still be the dominant reactions and play an important role in black garlic production. High hydrostatic pressure pretreatment could maintains the quality of black garlic so that the black garlic has the same taste characteristics as black garlic in general. Antioxidant properties in black garlic shown increase during thermal treatment. In addition, it is known that the activity of microorganisms plays a role and being potential to increase the quality value of black garlic as well as the antimicrobial activity.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000431/pdfft?md5=a1e8cc6694067e2ccc99ed52972380ee&pid=1-s2.0-S2665927124000431-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140187562","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Performance of benchtop and portable spectroscopy equipment for discriminating Iberian ham according to breed","authors":"Miriam Hernández-Jiménez ,&nbsp;Isabel Revilla ,&nbsp;Ana M. Vivar-Quintana ,&nbsp;Justyna Grabska ,&nbsp;Krzysztof B. Beć ,&nbsp;Christian W. Huck","doi":"10.1016/j.crfs.2024.100675","DOIUrl":"10.1016/j.crfs.2024.100675","url":null,"abstract":"<div><p>Iberian ham is a highly appreciated product and according to Spanish legislation different labels identify different products depending on the genetic purity. Consequently, “100% Iberian” ham from purebred Iberian animals is more expensive than “Iberian” ham from Iberian x Duroc crosses. The hypothesis of this study was that to avoid labelling fraud it is possible to distinguish the breed (Iberian or Iberian x Duroc) of acorn-fed pigs of Iberian ham without any prior preparation of the sample by using spectroscopy that is a rapid and reliable technology. Moreover, portable devices which can be used <em>in situ</em> could provide similar results to those of benchtop equipment. Therefore, the spectra of the 60 samples (24 samples of 100% Iberian ham and 36 samples of Iberian x Duroc crossbreed ham) were recorded only for the fat, only for the muscle, or for the whole slice with two benchtop near-infrared (NIR) spectrometers (Büchi NIRFlex N-500 and Foss NIRSystem 5000) and five portable spectrometers including four portable NIR devices (VIAVI MicroNIR 1700 ES, TellSpec Enterprise Sensor, Thermo Fischer Scientific microPHAZIR, and Consumer Physics SCiO Sensor), and one RAMAN device (BRAVO handheld). The results showed that, in general, the whole slice recording produced the best results for classification purposes. The SCiO device showed the highest percentages of correctly classified samples (97% in calibration and 92% in validation) followed by TellSpec (100% and 81%). The SCiO sensor also showed the highest percentages of success when the analyses were performed only on lean meat (97% in calibration and 83% in validation) followed by microPHAZIR (84% and 81%), while in the case of the fat tissue. Raman technology showed the best discrimination capacity (96% and 78%) followed by microPHAZIR (89% and 81%). Therefore, spectroscopy has proved to be a suitable technology for discriminating ham samples according to breed purity; portable devices have been shown to give even better results than benchtop spectrometers.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000017/pdfft?md5=96eae69bb1e90510d5ca531d96a93995&pid=1-s2.0-S2665927124000017-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139395916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables","authors":"Yichen Liu ,&nbsp;Jianjun Deng ,&nbsp;Tong Zhao ,&nbsp;Xiaojie Yang ,&nbsp;Juntao Zhang ,&nbsp;Haixia Yang","doi":"10.1016/j.crfs.2024.100715","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100715","url":null,"abstract":"<div><p>Plant polyphenols play an essential role in human health. The bioactivity of polyphenols depends not only on their content but also on their bioavailability in food. The processing techniques, especially non-thermal processing, improve the retention and bioavailability of polyphenolic substances. However, there are limited studies summarizing the relationship between non-thermal processing, the bioavailability of polyphenols, and potential mechanisms. This review aims to summarize the effects of non-thermal processing techniques on the content and bioavailability of polyphenols in fruits and vegetables. Importantly, the disruption of cell walls and membranes, the inhibition of enzyme activities, free radical reactions, plant stress responses, and interactions of polyphenols with the food matrix caused by non-thermal processing are described. This study aims to enhance understanding of the significance of non-thermal processing technology in preserving the nutritional properties of dietary polyphenols in plant-based foods. It also offers theoretical support for the contribution of non-thermal processing technology in improving food nutrition.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000418/pdfft?md5=06b97a7ae578e0d45864b8d49a383fdb&pid=1-s2.0-S2665927124000418-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140122796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}