eFood最新文献

{"title":"Curcumin-loaded nanomedicines as therapeutic strategy in malaria management","authors":"Ruhul Amin,&nbsp;Chanam Melody Devi,&nbsp;Dona Sarkar,&nbsp;Javad Sharifi-Rad,&nbsp;Eda Sönmez Gürer,&nbsp;Anca Oana Docea,&nbsp;Daniela Calina","doi":"10.1002/efd2.113","DOIUrl":"https://doi.org/10.1002/efd2.113","url":null,"abstract":"<p>Malaria, a parasitic protozoan disease widespread in tropical climates, is transmitted by <i>Plasmodium</i> spp. Many people are affected by this significant public health disease, which has a high incidence of illness and mortality worldwide. Because drug-resistant parasites are on the rise, there are not enough controls on mosquitoes, and there are not any malaria vaccinations. Malaria is particularly challenging in developing countries. Antimalarial drugs approved by Food and Drug Administration are the main options for combating and preventing malaria; also the control of transmission at the level of mosquitoes is important. Current antimalarial chemotherapeutic therapies have significant clinical flaws such as Plasmodium resistance, the drugs that call for the development of novel drug candidates. To combat malaria, nanotechnology may give a viable alternative that is both more effective and safer than current treatment options. Nanotechnology-based curcumin formulations have proved to overcome the limitations of current therapies in terms of optimum therapeutic benefits, safety, and cost-efficiency, which increases a patient's capacity to adhere to prescribed medicine. The limits of current malaria therapies and the need to employ nanotechnological curcumin to treat malaria were addressed and discussed in this paper.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.113","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50137475","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":"Banana and its by-products: A comprehensive review on its nutritional composition and pharmacological benefits","authors":"Payal Kumari,&nbsp;Supriya S. Gaur,&nbsp;Ravindra K. Tiwari","doi":"10.1002/efd2.110","DOIUrl":"https://doi.org/10.1002/efd2.110","url":null,"abstract":"<p>Bananas are widely popular as a key member of the Musaceae family and also considered a rich source of several nutrients, especially bioactive compounds. Besides, bananas are extensively grown in tropical and subtropical regions and are easily available for various use cases, that is, food industry and health benefits. Other than banana, its by-products such as peel, pseudo-stems, leaves, and blossoms are also rich in several nutrients, for example, carbohydrates, protein, dietary fiber, vitamins, and so on. Moreover, their consumption intends to provide several therapeutic benefits, particularly the dietary fiber and phenolic compounds. Furthermore, bananas and their by-products have been found to possess antimicrobial, anticancer, and antioxidant activities. In spite of countless benefits, these residues are often discarded as waste. Observing these benefits, the current review focuses on the broad range of bioactive chemical and pharmacological elements in bananas and their by-products. Also, this work focuses on their use in several food industries. As a result of the findings, the presented review reveals several innovative aspects of bananas and their products which can be utilized as a sustainable source of income for the agriculture industry.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.110","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50150579","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":"Advances in the natural α-glucosidase inhibitors","authors":"Didem Şöhretoğlu,&nbsp;Gülin Renda,&nbsp;Randolph Arroo,&nbsp;Jianbo Xiao,&nbsp;Suat Sari","doi":"10.1002/efd2.112","DOIUrl":"https://doi.org/10.1002/efd2.112","url":null,"abstract":"<p>α-Glucosidase (AG) inhibitors, one of the classes of oral antidiabetics used to treat type 2 diabetes mellitus, delay digestion and absorption of glucose, which in turn, has a lowering effect on postprandial blood glucose and insulin levels. Natural products are a great source for the development of new AG inhibitory drug candidates. We aim to summarize advances in natural AG inhibitors according to their secondary metabolite groups in the last decade. Their mechanisms of action and structure–activity relationships will especially be discussed.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.112","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50139847","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":"A review on flaxseeds: Nutritional profile, health benefits, value added products, and toxicity","authors":"Jhilam Pramanik,&nbsp;Akash Kumar,&nbsp;Bhupendra Prajapati","doi":"10.1002/efd2.114","DOIUrl":"10.1002/efd2.114","url":null,"abstract":"<p>Flaxseed has been consumed by people for a very long time due to its nutritional value and medicinal applications. In India, flaxseed is used for both culinary and medicinal reasons. About 45% of alpha-linolenic acid (ALA), 28%–30% protein, and 35% fiber are present in flaxseeds. The finest source of omega-3 fatty acids for those who do not consume seafood is flaxseed. Flaxseeds have lignin, of which primary lignan is secoisolariciresinol diglycoside, with low amounts of isolariciresinol, lariciresinol, pinoresinol, and matairesinol. Flaxseed is probably safe for most grown-ups. The daily number of bowel movements may increase if flaxseed is included in the diet. Additionally, it may result in side effects such as gas, bloating, stomach pain, and nausea. Higher dosages are probably going to cause more secondary effects. Due to the nutritional profile of flaxseeds, they exhibit various health benefits which include; improving cardiac health, improving brain development, improving skin health, improving gut health, maintaining blood sugar level, reducing the risk of renal diseases, and several types of cancers. The purpose of this study is to provide a general overview of the nutritional profile, health benefits, value-added products, and toxicity of flaxseeds.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.114","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47895555","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":"Alginate/guacamole edible films as moisture barrier layers in multicomponent foods","authors":"Matheus Carvalho de Matos,&nbsp;Jackson Andson de Medeiros,&nbsp;Leticia Bueno Santos,&nbsp;Henriette M. C. de Azeredo","doi":"10.1002/efd2.109","DOIUrl":"10.1002/efd2.109","url":null,"abstract":"<p>In multicomponent foods having both moist and dry components (e.g., pizzas and tacos), moisture migration between components causes undesirable texture changes (e.g., loss of crispiness of the dry component). In this study, different proportions of alginate (film matrix), guacamole (hydrophobic component with sensory appeal), and glycerol (plasticizer) were combined to form edible films to be used as a moisture barrier between moist and dry components of multicomponent foods. Alginate was the component that most contributed to increase the film strength and to reduce its water vapor permeability (WVP). Guacamole, due to the presence of avocado lipids, enhanced the film hydrophobicity, although not having decreased the WVP (as expected), since it promoted discontinuities in the alginate structure. The film with the lowest WVP (containing an alginate/guacamole/glycerol dry mass ratio of 25/60/15) was inserted between nachos and tomato sauce, being able to reduce the crispiness loss of nachos during a 50-min storage.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.109","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45550457","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":"LC-MS based metabolite profiling, in-vitro antioxidant and in-vivo antihyperlipidemic activity of Nigella sativa extract","authors":"Amit Kumar Shrivastava,&nbsp;Laxmi Shrestha,&nbsp;Buddhi Raj Pokhrel,&nbsp;Bishal Joshi,&nbsp;Gopal Lamichhane,&nbsp;Bojana Vidović,&nbsp;Niranjan Koirala","doi":"10.1002/efd2.107","DOIUrl":"10.1002/efd2.107","url":null,"abstract":"<p>The aim of this study was to identify the bioactive phytoconstituents present in the aqueous extract of <i>Nigella sativa</i> and also, to evaluate the antioxidant and antihyperlipidemic activity in Wistar rats. The LC-MS/MS analysis was assessed for the determination of different bioactive compounds present in <i>N. sativa</i> extract. Total phenolic and flavonoid content were determined by using validated Folin-Ciocalteu and Aluminum chloride colorimetric methods, respectively. The in-vitro antioxidant and in-vivo antihyperlipidemic activity in Wistar rats were also evaluated. Preliminary phytochemical screening of the extract showed the presence of alkaloids, flavonoids, phenols, glycosides, and amino acids in the aqueous extract. The bioactive compounds of the aqueous extract were identified through LC-MS/MS analysis. The in<i>-</i>vitro antioxidant activity of <i>N. sativa</i> showed the highest free radical scavenging capacity in DPPH, H₂O₂, and OH radical scavenging assays with IC₅₀ values 11.916 ± 2.828, 30.294 ± 13.790, and 12.048 ± 2.828 <i>µ</i>g/mL, respectively. Evaluation of antihyperlipidemic activity of extract in Wistar rats showed that a high dose (800 mg/kg) of extract significantly decreased total cholesterol (TC) 71.76 ± 6.91 mg/dL, TG 83.6 ± 8.09 mg/dL, low-density lipoproteins (LDL-c) 33.86 ± 6.05 mg/dL, very low-density lipoproteins (VLDL-c) 16.72 ± 1.61 mg/dL level in blood. However, the HDL-C level was significantly improved (21.18 ± 1.80 mg/dL) as compared to HFD-induced control rats (11.76 ± 1.14 mg/dL) after 28 days of treatment. Also, at the same dose, animal body weight was also decreased to 162.6 ± 16.40 g compared with control 184.4 ± 10.24 g. The aqueous extract of <i>N. sativa</i> was found to be an effective natural source of antioxidant and hypolipidemic agents. This activity was attributed to the presence of diverse bioactive compounds in it.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.107","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49327927","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":"Emulsion and its application in the food field: An update review","authors":"Yitong Wang,&nbsp;Chao Ai,&nbsp;Hui Wang,&nbsp;Chong Chen,&nbsp;Hui Teng,&nbsp;Jianbo Xiao,&nbsp;Lei Chen","doi":"10.1002/efd2.102","DOIUrl":"10.1002/efd2.102","url":null,"abstract":"<p>Natural emulsifier-stabilized emulsions have garnered a significant amount of attention in many industries including foods, pharmaceuticals, cosmetics, health care formulations, paints, polymer blends and oils. Various methods have been used to improve the bioavailability of functional substances, such as microemulsions, nanoemulsions, Pickering emulsions, and complexes. Over recent years, emulsions have been increasingly investigated due to their potential as drug-delivery vehicles for a wide range of application. In this review, we discuss some recent publications in the area of various emulsions in the food filed, detailed analysis of the mechanisms for different methods of preparation, compared with the different composition conditions on the stability. In addition, the above conditions affect the properties of the emulsions, but also affect functional activity. According to the current research status, some suggestions are put forward for further study.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.102","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42314315","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":"Guidelines for extraction and quantitative analysis of phytosterols and oxidation products","authors":"Bowen Yang,&nbsp;Tian Zhao,&nbsp;Yan Liu,&nbsp;Baiyi Lu","doi":"10.1002/efd2.108","DOIUrl":"10.1002/efd2.108","url":null,"abstract":"<p>Phytosterols (PS) are widely distributed in the plant source foods, and research on their health benefits has become increasingly active. This article briefly outlines the main extraction processes of PS and instrumental analysis methods of PS in detail. The PS isolation technique depends on the nature of the matrix and the form of the PS (free, esterified, and glycosylated). Conventional extraction technologies for PS commonly used in practice were Soxhlet extraction and maceration method. Due to their inherent molecular structure, PS exhibits poor stability to heat, light, oxygen, pH, and metal ions. It is of great significance to find a reliable analytical technique to extract PS and oxidation products from food substances and an accurate detection method of PS in different foods due to the instability of plant sterol and the interference of complex plant-based matrices. Generally, it is common to use GC–MS to determine the composition of total PS and their oxidation products, which requires standard monomer PS. It is desirable to use LC–MS to determine free PS in liquid samples. These methodologies could be meaningful in the quality assessment, health function evaluation, and applications and limitations of plant-sourced foods.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.108","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48279017","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":"Evaluation of the effects of three arsenolipids on liver damage based on element imbalance and oxidative damage","authors":"Jiajia Chen,&nbsp;Yingxiong Zhong,&nbsp;Xiaofei Liu,&nbsp;Zhuo Wang,&nbsp;Jianping Chen,&nbsp;Bingbing Song,&nbsp;Rui Li,&nbsp;Xuejing Jia,&nbsp;Saiyi Zhong,&nbsp;Xinhuang Kang","doi":"10.1002/efd2.99","DOIUrl":"10.1002/efd2.99","url":null,"abstract":"<p>The International Agency for Research on Cancer has classified semimetal arsenic as a human carcinogen. Arsenic poisoning can severely impact human health. Arsenic can be classified into inorganic and organic arsenic, with arsenolipids (AsLs) belonging to the category of organic arsenic. The primary species of AsLs include arsenic-containing hydrocarbons (AsHCs), fatty acids, and phospholipids. AsLs are highly abundant in marine organisms and diet may be the primary source of exposure to AsLs. Although increasing evidence shows that AsLs are cytotoxic to humans, the specific toxicity and its mechanism remain unclear. This study aimed to evaluate the hepatotoxicity and possible mechanisms of the toxic effects of AsLs in mice. Three AsLs (AsHC 332, AsHC 346, and AsHC 374) were administered via gavage at a dose of 3 mg/kg for 4 weeks. The results showed that short-term exposure did not affect the normal growth and development of mice. However, it caused liver damage in mice, mainly by disrupting the metabolism of selenium, copper, zinc, and other elements related to the synthesis of antioxidant enzymes, thereby reducing the activity of antioxidant enzymes and the expression of related genes. The liver damage effect of AsHC 332 was the strongest among the three AsLs.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.99","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43160310","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":"Recent advances on the emulsifying properties of dietary polysaccharides","authors":"Chao Ai","doi":"10.1002/efd2.106","DOIUrl":"10.1002/efd2.106","url":null,"abstract":"&lt;p&gt;Emulsion, a disperse system, generally consists of two immiscible liquids, where one of the liquids (dispersed phase) is dispersed as droplets in the other liquid (continuous phase). Taking emulsion as delivery system is a great strategy for enhancing the stability and bioavailability of bioactivity substances (Cao, et al., &lt;span&gt;2021&lt;/span&gt;; Jagtiani, &lt;span&gt;2021&lt;/span&gt;; Lu et al., &lt;span&gt;2016&lt;/span&gt;). Thus, emulsion system is widely used in food, pharmaceutical, and cosmetic industry. In particular, to enhance the flavor and taste of food, emulsion is also used in some common foods, such as mayonnaise, cream, and material for three-dimensional food printing (Figure 1). Emulsifier plays a key role in the formation of emulsion system. The most common emulsifiers contain small molecule surfactant, natural amphiphilic macromolecule, solid particle, and auxiliary emulsifier (Amiri-Rigi et al., &lt;span&gt;2023&lt;/span&gt;). Among them, amphiphilic polysaccharides, such as pectin, gum arabic, and galactomannans, are important members of the natural amphiphilic macromolecule, and have been utilized as food-grade emulsifiers (Feng, et al., &lt;span&gt;2023&lt;/span&gt;; Niu, Hou, et al., &lt;span&gt;2022&lt;/span&gt;). Compared with protein, the hydrated layer formed by polysaccharides possess relatively higher steric hindrance which improves the emulsion stability (Lin, et al., &lt;span&gt;2020&lt;/span&gt;). Furthermore, the low digestibility of polysaccharide in digestive tract will result in delaying release rate of the bioactivities (Anal et al., &lt;span&gt;2019&lt;/span&gt;). In view of the advantage and importance of amphiphilic polysaccharides, a growing number of studies focus on the discovery of natural polysaccharides which possess the ability to stabilize oil-water interface. As shown in Figure 2, the number of publications centered on “polysaccharide and emulsion” (Indexed by WOS) gradually increased since 2011 and rapidly increased in the last 3 years (from 2019 to 2021). This review highlights on recent advances in the emulsifying properties of polysaccharides, furtherly the structure–activity relationship, influencing factors, and improvement technologies.&lt;/p&gt;&lt;p&gt;The emulsifying properties of polysaccharides contain emulsifying activity and emulsifying stability. Emulsifying activity refers to the ability of polysaccharides to absorb on the oil-water interface and shape interfacial film. It presents as the droplet size of the emulsion stabilized by polysaccharides at critical concentration. In the case of emulsifying stability, it is reflected by the ability of interfacial film shaped by poysaccharides for preventing the aggregation of oil droplets and maintaining the uniform texture of emulsion during storage and process. The emulsifying properties of polysaccharides could be evaluated from several aspects as the followings.&lt;/p&gt;&lt;p&gt;The surface hydrophobicity index and interfacial tension are the most popular indirect indexes for forecasting the interfacial activity of polysaccharide (Chen, et ","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.106","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42456217","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}