IF 4

eFood Pub Date : 2024-08-12 DOI: 10.1002/efd2.171

Sangram Sonawane, Rafeeya Shams, Kshirod K. Dash, Vaishnavi Patil, Vinay K. Pandey, Aamir H. Dar

{"title":"Nutritional profile, bioactive properties and potential health benefits of buckwheat: A review","authors":"Sangram Sonawane, Rafeeya Shams, Kshirod K. Dash, Vaishnavi Patil, Vinay K. Pandey, Aamir H. Dar","doi":"10.1002/efd2.171","DOIUrl":"https://doi.org/10.1002/efd2.171","url":null,"abstract":"The present review focuses on the physico-chemical properties of buckwheat (BW) and shows that its incorporation makes food more nutritious. The bioactive substances included in BW, including vitamins, proteins, flavonoids, phenolic acids, dietary fibre, and fagopyrins are effective in treating chronic illnesses. It is also a rich source of protein of excellent quality as it contains balanced amino acids. Various bioactive compounds like phenolics, flavonoids including orientin, quercetin, rutin, vitexin, isovitexin and isoorientin, tannins and steroids help in providing therapeutic benefits. It has a number of beneficial impacts on health, including anti-inflammatory, anti-hemorrhagic, cardiovascular, antioxidant, and blood vessel protective properties. The food sector has experienced an increased interest in producing items based on BW, which boasts advantageous flavor profiles and technical attributes while offering health benefits and accommodating those with gluten sensitivity. BW is a beneficial ingredient for bread, rice, soup, cakes, noodles, cookies, and gluten-free beer due to its functional properties. This review also emphasizes on the BW as a functional food in numerous industries including agriculture, food, pharmaceutical and as animal fodder. It provides researchers knowledge that could be useful for developing future plans, such as selecting BW as promising bioactive ingredients for functional foods.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.171","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141980223","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

Effects of 1-methylcyclopropene combined with modified atmosphere on postharvest quality and cell wall metabolism of Zizania latifolia 1-甲基环丙烯与改良气氛相结合对阔叶酸枣采后质量和细胞壁代谢的影响

IF 4

eFood Pub Date : 2024-08-12 DOI: 10.1002/efd2.173

Kunlin Wu, Ben Niu, Yanchao Han, Xiangjun Fang, Ruiling Liu, Huizhi Chen, Hangjun Chen, Weijie Wu, Haiyan Gao

{"title":"Effects of 1-methylcyclopropene combined with modified atmosphere on postharvest quality and cell wall metabolism of Zizania latifolia","authors":"Kunlin Wu, Ben Niu, Yanchao Han, Xiangjun Fang, Ruiling Liu, Huizhi Chen, Hangjun Chen, Weijie Wu, Haiyan Gao","doi":"10.1002/efd2.173","DOIUrl":"https://doi.org/10.1002/efd2.173","url":null,"abstract":"During postharvest storage, the metabolism of cell wall components greatly affects the quality of fruits and vegetables. Utilizing 1-methylcyclopropene (1-MCP) as an ethylene receptor inhibitor and modified atmosphere (MA) separately or in combination (1-MCP+MA) were investigated for their impact on Zizania latifolia quality during postharvest storage. The treatments effectively controlled firmness increase, color degradation, and reductions in soluble protein, reducing sugar, total phenol, and ascorbic acid content, with the combined 1-MCP+MA showing the most significant effect. These treatments also moderately changed soluble pectin, protopectin, cellulose, and hemicellulose content, preserving the activities of essential enzymes and the expression of enzyme genes. The combined treatment particularly demonstrated superior preservation capabilities, holding promise for reducing postharvest losses and maintain the storage quality of edible produce, offering insights for efficient postharvest storage and freshness maintenance of fruits and vegetables.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.173","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141980224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and characterization of multifunctional fish gelatin composite films reinforced with ε-polylysine and zinc oxide nanoparticles 用ε-聚赖氨酸和纳米氧化锌增强的多功能鱼明胶复合膜的开发与表征

IF 4

eFood Pub Date : 2024-07-30 DOI: 10.1002/efd2.179

Ruyang Huang, Aifang Yao, Yongyong Yan, Jingyi Wang, Qingxiang Li, Kezhi Li, Yongqi Tian, Shaoyun Wang, Jiulin Wu

{"title":"Development and characterization of multifunctional fish gelatin composite films reinforced with ε-polylysine and zinc oxide nanoparticles","authors":"Ruyang Huang, Aifang Yao, Yongyong Yan, Jingyi Wang, Qingxiang Li, Kezhi Li, Yongqi Tian, Shaoyun Wang, Jiulin Wu","doi":"10.1002/efd2.179","DOIUrl":"https://doi.org/10.1002/efd2.179","url":null,"abstract":"Active compounds were usually incorporated into biopolymer films to enhance their properties. The tensile strength (TS) and elongation at break (EAB) of the gelatin composite films increased along with the addition of ε-polylysine (ε-PL) and zinc oxide nanoparticles (nano-ZnO). When the concentrations of ε-PL and nano-ZnO were 4% and 0.5%, TS and EAB reached to the maximum which were 53.98 ± 2.61 MPa and 16.05 ± 1.76%. The water vapor permeability, water solubility, and water content of the composite films decreased from 2.01 ± 0.04 10−10 g m−1 Pa−1 s−1 to 1.56 ± 0.07 × 10−10 g m−1 Pa−1 s−1, from 45.23 ± 1.54% to 31.39 ± 1.24% and from 23.89 ± 1.41% to 17.34 ± 2.61%, respectively, compared with gelatin film. The light barrier capacity of the composite film was improved. The surface of the film was relatively smooth, and the cross-section was overall flat. FTIR results indicated that no chemical reaction occurred among ε-PL, nano-ZnO and gelatin. The chemical structure of the films remained unchanged throughout the heat-sealing process. Moreover, the gelatin films containing ε-PL and nano-ZnO showed excellent antibacterial activity. Our findings suggest that the gelatin composite films with antibacterial property hold promise for the application in food packaging materials.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.179","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967717","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

Recent updates on diet-derived gut microbial metabolites 膳食衍生肠道微生物代谢物的最新进展

IF 4

eFood Pub Date : 2024-07-26 DOI: 10.1002/efd2.181

Jeevan K. Prasain, Stephen Barnes

引用次数: 0

Exploring the antioxidant realm of green tea: From extraction to fortification 探索绿茶的抗氧化领域：从提取到强化

IF 4

eFood Pub Date : 2024-07-09 DOI: 10.1002/efd2.172

Sadaf Parvez, Idrees Ahmed Wani

引用次数: 0

Flavonoid profiling of Plumula nelumbinis and evaluation of their anti-inflammatory effects on lipopolysaccharide-induced RAW 264.7 macrophages 李子黄酮类化合物分析及其对脂多糖诱导的 RAW 264.7 巨噬细胞的抗炎作用评估

IF 4

eFood Pub Date : 2024-07-01 DOI: 10.1002/efd2.150

Zhiqiang Li, Weijie Wu, Ruiling Liu, Ben Niu, Huizhi Chen, Xuping Shentu, Haiyan Gao, Hangjun Chen

{"title":"Flavonoid profiling of Plumula nelumbinis and evaluation of their anti-inflammatory effects on lipopolysaccharide-induced RAW 264.7 macrophages","authors":"Zhiqiang Li, Weijie Wu, Ruiling Liu, Ben Niu, Huizhi Chen, Xuping Shentu, Haiyan Gao, Hangjun Chen","doi":"10.1002/efd2.150","DOIUrl":"https://doi.org/10.1002/efd2.150","url":null,"abstract":"The lotus seed embryo, known as “Plumula nelumbinis,” holds significance in Chinese culture as a traditional medicinal and edible herb rich in beneficial bioactive compounds like flavonoids, alkaloids, and polyphenols. Using ultrahigh-performance liquid chromatography-quadrupole-exactive Orbitrap mass spectrometry, we meticulously analyzed the total flavonoids in Plumula nelumbinis (PNF) sourced from Hangzhou's West Lake. Our investigation preliminarily identified 29 flavonoid compounds, including 21 flavonoid O-glycosides, five flavonoid C-glycosides, and three aglycones, through comparisons with standards and literature references. Subsequent cellular anti-inflammatory experiments using lipopolysaccharide (LPS)-induced RAW264.7 cells demonstrated that treatment with 300 μg/mL of lotus seed flavonoids significantly reduced inflammatory factors' production, such as nitric oxide, prostaglandin E2, tumor necrosis factor, interleukin-6, and interleukin-1β. Additionally, PNF effectively lowered intracellular reactive oxygen species levels, mitigated LPS-induced cell apoptosis, and nuclear translocation of nuclear factor-κB (NF-κB) p65 protein, collectively suppressing the NF-κB p65 inflammatory pathway and demonstrating potent anti-inflammatory properties. Crucially, the observed gene expression patterns of inflammatory factors aligned with their respective protein secretion levels. This study provides a comprehensive exploration of lotus seed flavonoids' anti-inflammatory potential, highlighting their significance in potential therapeutic applications and laying the groundwork for future advancements in related functional foods.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.150","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141487746","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

Comparison of soxhlet and microwave-assisted extractions efficiency for the determination of herbicides in soil and maize crop: Cumulative and health risks assessment 比较索氏提取法和微波辅助提取法测定土壤和玉米作物中除草剂的效率：累积风险和健康风险评估

IF 4

eFood Pub Date : 2024-07-01 DOI: 10.1002/efd2.177

Sandisiwe Zondo, Precious Mahlambi

{"title":"Comparison of soxhlet and microwave-assisted extractions efficiency for the determination of herbicides in soil and maize crop: Cumulative and health risks assessment","authors":"Sandisiwe Zondo, Precious Mahlambi","doi":"10.1002/efd2.177","DOIUrl":"https://doi.org/10.1002/efd2.177","url":null,"abstract":"The effectiveness of microwave-assisted extraction (MAE) and Soxhlet extraction (SE) was compared for the determination of herbicides (atrazine, 2.4 dichlorophenoxyacetic acid, mesotrione, and glyphosate) in soil and maize crop followed by gas chromatography with flame ionization detector. The recoveries of herbicides in maize and soil were 62%–80% and 70%–81%, respectively, for SE, whereas they were 80%–98% and 85%–101%, respectively, for MAE. The analysis repeatability, represented as relative standard deviations were <20% for all herbicides in both methods. All the herbicides calibration curves showed a good correlation coefficient (R2) ≥ 0.996, indicating good linearity. The SE limits of detection and quantification ranged between 0.22 and 0.32 µg L−1, and between 2.2 and 3.2 µg L−1, respectively, whereas they were between 0.1 and 0.29 µg L−1, and between 1.0 and 2.9 µg L−1, respectively for MAE. These findings showed that MAE method is more accurate and sensitive than SE, thus can be accurately applied for the determination of the assessed herbicides in soil and maize cop. Herbicides concentrations obtained ranged from 2.7 to 20.4 µg L−1 in maize and from 1.2 to 30.5 µg L−1 in soil samples. The concentrations obtained in maize were higher than the maximum residue limits suggesting that health effect may occur upon continuous consumption. The herbicides toxicity index further confirmed the possible high toxicity effect of the studied maize crop as it exceeded the threshold value of 1. However, the health risk index was lower than 100% limit and did not exceed the acceptable daily intake of the maize crop in both adult and children indicating no health effect.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.177","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141487743","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

Effect of guar gum and fortification by haritaki (Terminalia chebula) extract and its encapsulates on physicochemical, textural, and rheological properties of yogurt 瓜尔胶和海瑞塔基（Terminalia chebula）提取物及其包合物对酸奶理化、质地和流变特性的影响

IF 4

eFood Pub Date : 2024-06-24 DOI: 10.1002/efd2.175

Avinash K. Jha, Nandan Sit

{"title":"Effect of guar gum and fortification by haritaki (Terminalia chebula) extract and its encapsulates on physicochemical, textural, and rheological properties of yogurt","authors":"Avinash K. Jha, Nandan Sit","doi":"10.1002/efd2.175","DOIUrl":"https://doi.org/10.1002/efd2.175","url":null,"abstract":"In the present study functional yogurt was prepared by addition of guar gum (0.5% and 1.5%) and fortification by phytochemical extract of haritaki (Terminalia chebula) extracted using supercritical CO2 and freeze dried encapsulates of the extracts. The results indicated that the addition of guar gum led to a concentration-dependent reduction in pH, with yogurt containing 1.5% guar gum exhibiting the highest acidity. During a 24-day storage period at 4°C, all samples displayed a decrease in pH and an increase in acidity. Notably, all variations exhibited sporadic syneresis patterns, with higher syneresis observed on the 1st day, followed by a decline on the 12th day and a subsequent rise on the 24th day of storage. The color of haritaki encapsulated yogurt appeared greener and more yellowish compared to the control samples on the 1st day, with noticeable changes in L*, a*, and b* values during storage. Texture analysis revealed that encapsulation significantly affected textural characteristics, with reduced firmness but comparable adhesiveness in some cases. The firmness of plain yogurt ranged from 0.69 to 0.72 N, while its adhesiveness was between 6.14 × 10−2 and 8.51 × 10−2 N.s. The stiffness of the samples made with encapsulates (E1–E6) ranged from 0.38 to 0.70 N, while their adhesiveness was 5.74 × 10−2 to 8.78 × 10−2 N.s. The findings demonstrate that encapsulation significantly affected the textural characteristics. However, the samples' firmness (F1–F3) was less than the control, ranging from 0.36 to 0.54 N. Encapsulated haritaki extract outperformed nonencapsulated haritaki extract in terms of phenolic and antioxidant activities, making it a preferred option for yogurt fortification. Furthermore, yogurt enriched with up to 0.5% guar gum exhibited sensory qualities similar to or even better than the control sample.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.175","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141488631","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

Effects of dietary β-carotene on color and flavor quality of ovaries in adult female Chinese mitten crab (Eriocheir sinensis) 膳食β-胡萝卜素对中华绒螯蟹成年雌蟹卵巢颜色和风味质量的影响

eFood Pub Date : 2024-06-17 DOI: 10.1002/efd2.169

Renyue Zhang, Long Zhang, Xiaodong Jiang, Xugan Wu, Xichang Wang

{"title":"Effects of dietary β-carotene on color and flavor quality of ovaries in adult female Chinese mitten crab (Eriocheir sinensis)","authors":"Renyue Zhang, Long Zhang, Xiaodong Jiang, Xugan Wu, Xichang Wang","doi":"10.1002/efd2.169","DOIUrl":"https://doi.org/10.1002/efd2.169","url":null,"abstract":"This study aimed to investigate the effects of adding different levels (0, 50, 100, 200 and 300 mg/kg) of dietary β-carotene on the color and flavor quality of adult female E. sinensis ovaries. Adding moderate amount of β-carotene to the feed could regulate the distribution of carotenoids, fatty acids, and free amino acids in the ovaries of E. sinensis, as well as increase the content of total carotenoids, total fatty acids, sweet and umami amino acids in the ovaries. The dietary β-carotene have limited coloring effects and a significant impact on the flavor of the ovaries. During thermal process, the addition of 100 mg/kg β-carotene could effectively promote formation of aroma precursors and generate more characteristic aroma components (2-methylbutanal, 3-methylbutanal, hexanal, benzaldehyde, methylpyrazine). However, excessive β-carotene supplementation (300 mg/kg) led to adverse effects on physiological metabolism and flavor of E. sinensis ovaries. Considering both feed cost and quality improvement, β-carotene supplementation at 100 mg/kg can be considered the optimal feed supplementation for adult female E. sinensis within a 70-day rearing period to improve edible quality of ovaries.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.169","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141424978","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

Effect of lipid-mediated moisture status on casein characteristic in two types of milk powders during accelerated storage 脂质介导的水分状态对两种奶粉在加速贮藏期间的酪蛋白特性的影响

eFood Pub Date : 2024-06-17 DOI: 10.1002/efd2.168

Haixia Yan, Chao Ma, Yixiao Shen, Bo Ye, Ling Liu

{"title":"Effect of lipid-mediated moisture status on casein characteristic in two types of milk powders during accelerated storage","authors":"Haixia Yan, Chao Ma, Yixiao Shen, Bo Ye, Ling Liu","doi":"10.1002/efd2.168","DOIUrl":"https://doi.org/10.1002/efd2.168","url":null,"abstract":"This study aims to investigate the relationship between casein oxidation and moisture status in the presence of milk fat to clarify the role of fat on water in milk powder. The results showed that at the same water activity (aw), the faster oxidation of whole milk powder (WMP) is attributed to the high proportion of free water and immobilized water in them, indicating that the adsorption of milk fat mainly depended on multilayer water and the entrapped water. In the diffusion-limited reaction, changes in water state affected more than radicals on casein oxidation. Glass transition temperature (Tg) was also affected by the water state of lipid adsorption. At low aw (<0.4), the water content of WMP and skim milk powder (SMP) was similar, but the Tg of WMP was significantly lower than SMP, especially when aw was 0.33, its Tg was <0. It suggested that water state rather than water content was the main factor affecting Tg. Especially, because the mobile water absorbed by milk fat in WMP reduced Tg, which further led to the acceleration of lactose crystallization, casein oxidative aggregation, and Maillard reaction.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.168","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141424979","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

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