eFood最新文献

{"title":"Nutritional and phytochemicals analysis of high-altitude common bean (Phaseolus vulgaris L.) cultivars of Nepal","authors":"Binod S. Neupane,&nbsp;Dinesh Olee,&nbsp;Deepa S. Shrestha,&nbsp;Ganga P. Kharel,&nbsp;Niranjan Koirala","doi":"10.1002/efd2.182","DOIUrl":"https://doi.org/10.1002/efd2.182","url":null,"abstract":"<p>The common bean, <i>Phaseolus vulgaris</i> L., is an important legume grown in all parts of Nepal to supply dietary protein for humans and livestock. They are rich in a variety of bioactive compounds and thus possess health-promoting effects in the prevention of chronic diseases, including cancer, cardiovascular diseases, obesity, and diabetes. The present study examined the nutritional and proximate composition and screened the bioactive compounds present in beans grown in the high-altitude regions of Nepal. The analysis of 18 beans indicated the moisture (6.48%–8.83%), crude protein (17.39%–23.54%), carbohydrate (58.74%–66.37%), crude fat (0.78%–1.58%), crude fiber (3.36%–4.75%), total ash (3.33%–4.69%), and total energy (340.24–350.16 kcal/100 g). The results showed that the common beans were also good sources of nutritionally important minerals, including copper (2.72–8.77 mg/kg), calcium (843.86–2763.62 mg/kg), iron (38.93–73.69 mg/kg), magnesium (1540.63–2083.52 mg/kg), sodium (205.91–695.81 mg/kg), potassium (13,560.21–16,957.05 mg/kg), and zinc (19.80–31.00 mg/kg) on a dry weight basis. Quantification of bioactive compounds revealed the highest concentration of total phenolic content (TPC) in the beans from Jumla (5.96 mg GAE/g) than Dolakha and Darchula. However, the total flavonoid content was higher in Dolakha beans (3.47 mgQE/g). The EP-15-03FB landrace from Jumla was superior in terms of protein, phytochemical, and TPC. The results of this study will provide valuable information on the nutritional and phytochemical contents of beans and serve as a basis for further utilization of common beans.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 5","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.182","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142100110","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":"Traceability of cowpea origin from southern China using stable isotopes and multi-elements","authors":"Jing Nie,&nbsp;Karyne M. Rogers,&nbsp;Xunfei Deng,&nbsp;Chunlin Li,&nbsp;Zhiwei Wang,&nbsp;Xiangyun Wang,&nbsp;Zhibo Huan,&nbsp;Hanyi Mei,&nbsp;Syed Abdul Wadood,&nbsp;Shengzhi Shao,&nbsp;Yongzhi Zhang,&nbsp;Mingyue Wang,&nbsp;Yuwei Yuan","doi":"10.1002/efd2.178","DOIUrl":"https://doi.org/10.1002/efd2.178","url":null,"abstract":"<p>Verification of cowpea geographical origin has become more critical in recent times to guarantee food safety and enhance government management of potentially hazardous pesticide farming practices. Cowpea samples harvested in five major southern provinces in China were characterized by stable isotopes (<i>δ</i>¹³C, <i>δ</i>¹⁵N, <i>δ</i>²H, <i>δ</i>¹⁸O) and elemental contents (Ca, K, Mg, Na, P, Cu, Fe, Mn, Ni, Zn, Mo, C, N) using inductively coupled plasma mass spectrometry. A combined isotope and elemental approach reflected regional elemental differences from China's eastern seaboard that are uptaken by cowpea from the environment. Results showed that many of the isotope and elemental variables differed significantly among production regions, with Cu, Zn, <i>δ</i>¹⁸O, P, K, <i>δ</i>¹³C, Mo, Ca, and Mg identified as the most important classification variables of projection (VIP &gt; 1). Stable isotopes and elemental contents were representative of regional and local climate, soil geology, and fertilization practices, respectively. The cowpea elemental contents analyzed in this study were all within the expected guideline range for Asian vegetables and posed no health concerns to consumers. Two regional models and one local model based on supervised pattern recognition method of Partial Least Squares-Discriminant Analysis (PLS-DA) were developed, and the overall discrimination accuracies ranged from 78.0% to 99.2%. These chemometric models provide a useful method to verify Chinese cowpea origins and improve food safety controls for consumers.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 5","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.178","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142100111","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":"Role of nutraceuticals in viral infections as immunomodulators: A comprehensive review","authors":"Sunanda Biswas,&nbsp;Souti Biswas,&nbsp;Gopalakrishnan PadmaPriya,&nbsp;Jaspreet Kaur,&nbsp;Atreyi Pramanik,&nbsp;Fakhar Islam,&nbsp;Fatima Tariq,&nbsp;Ali Imran,&nbsp;Mohd Asif Shah","doi":"10.1002/efd2.70000","DOIUrl":"https://doi.org/10.1002/efd2.70000","url":null,"abstract":"<p>Nutraceuticals are dietary supplements produced from food sources that are intended to improve health through immune system modulation or by helping to prevent and treat a variety of ailments. Their anti-inflammatory, immunomodulatory, and antioxidant qualities are well recognized. In certain instances, they even show direct microbiological efficacy against viral infections. Because of their special capacity, they may be able to help slow the spread and effects of very infectious illnesses, such as pandemics like COVID-19. Nutraceuticals work well against viral infections because of a number of intricate processes. Reducing the harm that infections do to the immune system is one of the main effects. Nutraceuticals have the power to stimulate and activate the immune system, improving the body's capacity to identify and eliminate infections. Additionally, they are essential in reducing oxidative damage, which can result in serious consequences and is frequently intensified during viral infections. Nutraceuticals also strengthen immunity by promoting regulatory T cell differentiation and proliferation, which is crucial for preserving immune system homeostasis and limiting hyperinflammatory reactions. They control the production of proinflammatory cytokines, which helps to avoid cytokine storms during viral infections that may seriously harm tissue. This regulation lowers the danger of hyperinflammation and enhances overall results by supporting a balanced immune response. Through a number of biochemical mechanisms, nutraceuticals can strengthen the body's defenses against viral infections. They promote a more effective and efficient immune response by regulating immune cell activities, oxidative stress reduction, and antioxidant pathway activation. Furthermore, by interacting with different cellular signaling pathways, nutraceuticals can affect the synthesis and function of important immune components. This study clarifies the molecular processes behind the immunomodulatory effects of nutraceuticals, highlighting their crucial role in both treating and preventing viral infections.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 5","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70000","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142077838","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":"Effect of phosphorylated long-chain inulin on the quality characteristics of fresh noodles","authors":"Jiaxin Che,&nbsp;Denglin Luo,&nbsp;Zhouya Bai,&nbsp;Yingyu Zhao,&nbsp;Chonghui Yue,&nbsp;Peiyan Li,&nbsp;Libo Wang","doi":"10.1002/efd2.185","DOIUrl":"https://doi.org/10.1002/efd2.185","url":null,"abstract":"<p>In this paper, phosphorylation was employed to modify long-chain inulin (PFXL) with the aim of improving the hydrophilicity and stability, thereby enhancing the nutritional value and quality of fresh wheat noodles. The textural characteristics, color, moisture distribution, and microstructure of the fresh noodles, as well as the secondary structure and disulfide bond content of gluten protein, were analyzed. The results indicate a significant enhancement in the quality of fresh noodles with the addition of PFXL. Specifically, the substitution of 6.0% PFXL for wheat flour yielded the highest springiness and whiteness in the fresh noodles. PFXL addition facilitated the transition of tightly bound water to weakly bound and free water within the noodle system, thereby contributing to the softness of the noodles. Furthermore, the introduction of 6% PFXL promoted the formation of a greater number of hydrogen and disulfide bonds, resulting in a higher content of α-helix and β-sheet structures. This collective effect served to enhance the overall quality of the noodles. These findings provide valuable insights into the potential applications of long-chain inulin and offer compelling evidence for the production of high-quality dietary fiber noodles.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 5","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.185","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142013600","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":"Punicalagin prevents the bone loss of diabetic mice induced by high-fat diet via the metabolism of gut microbiota","authors":"Jie Gao,&nbsp;Qinglian Hua,&nbsp;Lingling Chen,&nbsp;Junwei Zhang,&nbsp;Haifeng Zhao,&nbsp;Xiangyuan Meng,&nbsp;Feng Zhong,&nbsp;Tianlin Gao","doi":"10.1002/efd2.186","DOIUrl":"https://doi.org/10.1002/efd2.186","url":null,"abstract":"<p>Diabetes often induces bone loss and the dysregulation of gut microbiota (GM) is an important cause. Punicalagin (PU) was reported to regulate GM. Therefore, we hypothesized that PU could alleviate diabetes-induced bone loss through GM and their metabolites. In this study, high-fat diet-induced diabetic mice showed bone erosion and poor biomechanical properties, while PU intake significantly improved the bone condition of diabetic mice. Further investigation revealed that the abundance of some beneficial bacteria, such as <i>Akkermansia</i> and <i>Ruminiclostridium_9</i>, was higher after PU intake and highly positively correlated with the concentrations of short-chain fatty acids (SCFAs) and serum vitamin K₂, respectively. In addition, these bacteria were associated with the levels of bone metabolism-related markers such as procollagen type I N-terminal propeptide (P1NP) and runt-related transcription factor-2 (Runx2). Mechanistically, PU, on the one hand, promotes the metabolism of SCFAs, thereby increasing the levels of bone synthesis markers and inhibiting the secretion of bone absorption markers. On the other hand, the higher level of vitamin K₂ greatly accelerated bone mineralization and enhanced bone strength. This work provides a new perspective to explore the mechanism by which PU intervention alleviates diabetes-induced bone loss by regulating the GM and their metabolic products.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 5","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.186","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142013570","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":"Nutritional profile, bioactive properties and potential health benefits of buckwheat: A review","authors":"Sangram Sonawane,&nbsp;Rafeeya Shams,&nbsp;Kshirod K. Dash,&nbsp;Vaishnavi Patil,&nbsp;Vinay K. Pandey,&nbsp;Aamir H. Dar","doi":"10.1002/efd2.171","DOIUrl":"https://doi.org/10.1002/efd2.171","url":null,"abstract":"<p>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.</p>","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}

{"title":"Effects of 1-methylcyclopropene combined with modified atmosphere on postharvest quality and cell wall metabolism of Zizania latifolia","authors":"Kunlin Wu,&nbsp;Ben Niu,&nbsp;Yanchao Han,&nbsp;Xiangjun Fang,&nbsp;Ruiling Liu,&nbsp;Huizhi Chen,&nbsp;Hangjun Chen,&nbsp;Weijie Wu,&nbsp;Haiyan Gao","doi":"10.1002/efd2.173","DOIUrl":"https://doi.org/10.1002/efd2.173","url":null,"abstract":"<p>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 <i>Zizania latifolia</i> 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.</p>","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}

{"title":"Development and characterization of multifunctional fish gelatin composite films reinforced with ε-polylysine and zinc oxide nanoparticles","authors":"Ruyang Huang,&nbsp;Aifang Yao,&nbsp;Yongyong Yan,&nbsp;Jingyi Wang,&nbsp;Qingxiang Li,&nbsp;Kezhi Li,&nbsp;Yongqi Tian,&nbsp;Shaoyun Wang,&nbsp;Jiulin Wu","doi":"10.1002/efd2.179","DOIUrl":"https://doi.org/10.1002/efd2.179","url":null,"abstract":"<p>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⁻¹Pa⁻¹ s⁻¹ to 1.56 ± 0.07 × 10⁻¹⁰g 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.</p>","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}

{"title":"Recent updates on diet-derived gut microbial metabolites","authors":"Jeevan K. Prasain,&nbsp;Stephen Barnes","doi":"10.1002/efd2.181","DOIUrl":"10.1002/efd2.181","url":null,"abstract":"<p>Emerging evidence indicates that the health-beneficial effects of ingested food components depend on in part, their upper and lower gastrointestinal uptake and metabolism and the gut microbial composition of the host. Several dietary components, such as polyphenols, are poorly absorbed in the upper intestinal compartments and extensively metabolized by the colonic microbiota resulting in the production of an array of metabolites. These microbiota-mediated products possess specific solubility, reactivity, bioavailability, and biological activities. However, identifying and characterizing a wide range of metabolites is challenging due to the high chemical diversity of dietary components and interindividual variability of the gut microbiota. It is, therefore, critical to design an animal model that effectively mimics human microbial metabolism and use multidisciplinary omics approaches such as metabolomics to detect and identify a wide range of metabolites. Here, we provide the current state of knowledge of major diet-derived gut microbial metabolites and their potential biological activities.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.181","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141801311","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":"Exploring the antioxidant realm of green tea: From extraction to fortification","authors":"Sadaf Parvez,&nbsp;Idrees Ahmed Wani","doi":"10.1002/efd2.172","DOIUrl":"https://doi.org/10.1002/efd2.172","url":null,"abstract":"<p>Green tea, a widely consumed beverage with a long history of traditional use has garned renewed scientific interest due to its potential health benefits. Unlike other tea types, green tea undergoes minimal oxidation and thus preserving its potent catechins and antioxidant properties. This review devels into the fascinating chemistry of green tea, exploring how processing steps like fixation and rolling, shape its distinct profile. We will further explore the potential health benefits associated with green tea consumption, acknowledging the existing research focus on tea polyphenols and aiming to provide a broader perspective on its potential health impact. Finally, the review examines the emerging application of green tea extract fortification in food matrices. This innovative approach offers exciting possibilities for enhancing food stability and sensory appeal while potentially contributing to a range of health benefits.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.172","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141583872","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}