eFood Pub Date : 2024-01-30 DOI: 10.1002/efd2.127

Shilpa Susan Scaria, Balamuralikrishnan Balasubramanian, Arun Meyyazhagan, Jaya Gangwar, Juhi Puthukulangara Jaison, Jissa Theresa Kurian, Karthika Pushparaj, Manikanatan Pappuswamy, Sungkwon Park, Kadanthottu Sebastian Joseph

{"title":"Cassava (Manihot esculenta Crantz)—A potential source of phytochemicals, food, and nutrition—An updated review","authors":"Shilpa Susan Scaria, Balamuralikrishnan Balasubramanian, Arun Meyyazhagan, Jaya Gangwar, Juhi Puthukulangara Jaison, Jissa Theresa Kurian, Karthika Pushparaj, Manikanatan Pappuswamy, Sungkwon Park, Kadanthottu Sebastian Joseph","doi":"10.1002/efd2.127","DOIUrl":"https://doi.org/10.1002/efd2.127","url":null,"abstract":"Cassava (Manihot esculenta Crantz) is believed to be an important staple food crop providing potential valuable food source as well as variety of phytoconstituents. Its starchy tubers provide a significant source of energy for around 500 million individuals. Among staple crops, it is regarded to be one of the top suppliers of carbohydrates. Its physicochemical qualities, as well as its availability, have made it a captivating food component. Cassava starch is a valuable raw material used to make a variety of both native and modified starch for cooking purposes. They have also been used for a variety of industrial uses. Cassava starch and flour have the potential to be valuable alternatives to rice, maize, and wheat crops. The advantages included being a staple diet for humans, a component of animal feeds, a raw ingredient for food processing, edible coatings, locally produced alcoholic beverages, and ethanol manufacturing. The roots consist of cyanogenic glycosides, which can lead to lethal cyanide poisoning if tubers arse not properly detoxified using different processing methods include washing, fermentation, boiling, peeling and chemical processing to escape toxin content. The current review summarizes cassava's bioactive components which could be a potential source of various pharmaceutical drugs as well as a source of traditional and modern food applications.","PeriodicalId":11436,"journal":{"name":"eFood","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.127","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139655307","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

The potential of future foods for a sustainable future 未来食品在实现可持续未来方面的潜力

eFood Pub Date : 2024-01-30 DOI: 10.1002/efd2.133

Jing Wang, Xin Zhang

引用次数: 0

Physicochemical properties of barley starch and effect of substitution of wheat flour with barley starch on texture and sensory properties of bread 大麦淀粉的理化特性以及用大麦淀粉替代小麦粉对面包质地和感官特性的影响

eFood Pub Date : 2024-01-29 DOI: 10.1002/efd2.132

Rekhashree Devi, Awanish Singh, Ditimoni Dutta, Nandan Sit

{"title":"Physicochemical properties of barley starch and effect of substitution of wheat flour with barley starch on texture and sensory properties of bread","authors":"Rekhashree Devi, Awanish Singh, Ditimoni Dutta, Nandan Sit","doi":"10.1002/efd2.132","DOIUrl":"https://doi.org/10.1002/efd2.132","url":null,"abstract":"In the present study, starch was isolated from barley and the physicochemical and functional properties of the starch were examined. Then the starch was used to prepare bread by substituting wheat flour at three different levels, namely 5%, 10%, and 15%. The rheological properties of the dough and the texture and sensory properties of the prepared breads were investigated. The moisture, protein, starch, fat and ash content of the barley starch (BS) were 10.39 ± 0.03%, 0.08 ± 0.02%, 94.30 ± 0.02%, 0.12 ± 0.03%, and 0.09 ± 0.04%, respectively, whereas the amylose content of the BS was 18.68 ± 0.01%. The rheological study showed the pseudoplastic nature of BS. The elastic moduli values were higher than viscous moduli values for the control dough, and dough prepared by substituting 5% and 10% BS. But in the case of 15% substitution, the elastic moduli values were lower than viscous moduli values. The texture and sensory evaluation studies also showed that bread prepared by substituting wheat flour with BS has better texture and consumer acceptability than the control sample. It can be concluded that wheat flour can be substituted with BS by up to 10% to improve the texture of the bread.","PeriodicalId":11436,"journal":{"name":"eFood","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.132","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139655151","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

A review on pesticides degradation by using ultraviolet light treatment in agricultural commodities 利用紫外线处理农产品中的农药降解综述

eFood Pub Date : 2024-01-08 DOI: 10.1002/efd2.129

Kavitha Lakshmipathy, Susmitha Sindhu, Archana Singh, Sunil Chikkaballapur Krishnappa, Chidanand Duggonahally Veeresh

{"title":"A review on pesticides degradation by using ultraviolet light treatment in agricultural commodities","authors":"Kavitha Lakshmipathy, Susmitha Sindhu, Archana Singh, Sunil Chikkaballapur Krishnappa, Chidanand Duggonahally Veeresh","doi":"10.1002/efd2.129","DOIUrl":"https://doi.org/10.1002/efd2.129","url":null,"abstract":"Pesticides are widely used in agriculture, but their persistence in agricultural products can lead to potential health risks and environmental pollution. Traditional methods for removing pesticide residues from food products, such as washing, peeling, and salting, are often insufficient and time-consuming. As a result, there has been a shift towards nonthermal processing techniques, such as ultraviolet (UV) disinfection. UV disinfection methods, such as low-pressure and medium-pressure mercury lamps, are more efficient and environmentally friendly and can effectively remove pesticide residues from food and agricultural products. Recently, the contamination of food products' surfaces with pesticides has become a significant concern in the food industry. This review paper provides an overview of the basic principles of UV light production, pesticides, and the use of UV in eliminating pesticide residues from agricultural products. The toxicity of photoproducts from pesticides that result from UV treatment is also discussed. Additionally, this paper explores how modified, and combined UV light applications can impact the dissipation of pesticides in agricultural commodities. To sum up, the use of UV light is effective for pesticide degradation but requires further research to optimize the technology and evaluate potential photoproduct toxicity. Future studies should concentrate on developing UV Vacuum technology and exploring synergistic combinations with other methods to improve pesticide reduction in agricultural commodities.","PeriodicalId":11436,"journal":{"name":"eFood","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.129","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139400050","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

Guide for application of macroporous adsorption resins in polysaccharides purification 大孔吸附树脂在多糖提纯中的应用指南

eFood Pub Date : 2024-01-08 DOI: 10.1002/efd2.130

Yanan Zhou, Xin Dai, Jingyuan Zhang, ShuJuan Gao, Xu Lu

引用次数: 0

GLGPGVG derived from bovine elastin repairs UV-induced photoaging in human foreskin fibroblasts and its potential bioavailability 从牛弹性蛋白中提取的 GLGPGVG 可修复紫外线诱导的人包皮成纤维细胞光老化及其潜在的生物利用率

eFood Pub Date : 2024-01-03 DOI: 10.1002/efd2.128

Huaxing Sun, Liyu Liu, Yang Liu, Shuguang Wang, Yanglin Hua, Mouming Zhao, Guowan Su

{"title":"GLGPGVG derived from bovine elastin repairs UV-induced photoaging in human foreskin fibroblasts and its potential bioavailability","authors":"Huaxing Sun, Liyu Liu, Yang Liu, Shuguang Wang, Yanglin Hua, Mouming Zhao, Guowan Su","doi":"10.1002/efd2.128","DOIUrl":"https://doi.org/10.1002/efd2.128","url":null,"abstract":"Studies have indicated the potential of oral elastin hydrolysates in repairing photoaging skin. To reveal the underlying mechanism, this study examined how two elastin-derived peptides (Gly-Leu-Gly-Pro-Gly-Val-Gly [GLGPGVG] and Pro-Tyr [PY]) repair ultraviolet (UV)-induced damage in human foreskin fibroblasts (HFFs) and explored their digestive stability using UPLC-MS/MS. Results showed that UV-damaged HFFs treated with GLGPGVG showed higher superoxide dismutases (SOD) activity and cell viability compared with PY treatment. Furthermore, GLGPGVG even reversed UV-induced increase in reactive oxygen species, MMP-12 (elastase), elastin mRNA and intercellular Ca2+ levels, and decrease in elastin content. Intriguingly, in vitro digestion products from GLGPGVG retained approximately 60% of elastase inhibitory activity. Furthermore, a portion of GLGPGVG was observed to pass through the Caco-2 monolayer intact. These findings revealed that elastin-derived peptide GLGPGVG holds promise for passing through the gastrointestinal tract and exerting protective effects against photoaging through increasing SOD activity and inhibiting MMP-12 expression.","PeriodicalId":11436,"journal":{"name":"eFood","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.128","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139090585","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

Comprehensive LC-MS/MS phenolic profiling of Arum elongatum plant and bioaccessibility of phenolics in their infusions 全面的 LC-MS/MS 酚类分析及其输液中酚类的生物可及性

eFood Pub Date : 2023-12-20 DOI: 10.1002/efd2.124

Gulay Ozkan, Fatma Betul Sakarya, Aslı Akdas, Mehmet Nuri Atalar, Cemil Aydoğan, Bayram Yurt, Esra Capanoglu

{"title":"Comprehensive LC-MS/MS phenolic profiling of Arum elongatum plant and bioaccessibility of phenolics in their infusions","authors":"Gulay Ozkan, Fatma Betul Sakarya, Aslı Akdas, Mehmet Nuri Atalar, Cemil Aydoğan, Bayram Yurt, Esra Capanoglu","doi":"10.1002/efd2.124","DOIUrl":"10.1002/efd2.124","url":null,"abstract":"Arum elongatum has various bioactive compounds including phenolic acids and flavonoids that may have beneficial effects on human health. The main objectives of this study were to determine the phenolic profile of the A. elongatum plant together with the total phenolic (TPC), total flavonoid contents (TFC), and total antioxidant capacities of A. elongatum infusions throughout gastrointestinal digestion. The samples used in the present study were obtained from two cities (C1 and C2) in Türkiye. According to the results, while the primary compounds found in sample C1 were vanillic acid (51.29 ± 2.61 ng/mg), p-coumaric acid (48.36 ± 2.84 ng/mg) and O-coumaric acid (156.02 ± 0.67 ng/mg); chlorogenic acid (50.63 ± 0.65 ng/mg), scutellarin (144.34 ± 0.74 ng/mg), and O-coumaric acid (53.34 ± 0.97 ng/mg) were the major compounds in C2 sample showing the differences between different locations. In addition to these, although both TPC and TFC values for C2 infusion (2960 ± 104 mg GAE/100 g and 397 ± 50 mg CE/100 g, respectively) were found to be higher than the infusion of sample C1, there were no significant differences between the TPC and TFC results after intestinal digestion (p > 0.05). Besides, TPC of the bioaccessible fractions of these two samples didn't show a significant difference (p > 0.05), whereas C1 infusion (202 ± 21%) presented a higher value than the C2 infusion (143 ± 12%) for their bioaccessible TFC value. Our results indicated that A. elongatum infusion may be a potential herbal tea due to its rich phenolic content, making it a suitable substitute for widely used herbal teas.","PeriodicalId":11436,"journal":{"name":"eFood","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.124","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138822690","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

Exploring the potential of spice-derived phytochemicals as alternative antimicrobial agents 探索香料植物化学物质作为替代抗菌剂的潜力

eFood Pub Date : 2023-12-19 DOI: 10.1002/efd2.126

Young Y. Wong, Yit-Lai Chow

{"title":"Exploring the potential of spice-derived phytochemicals as alternative antimicrobial agents","authors":"Young Y. Wong, Yit-Lai Chow","doi":"10.1002/efd2.126","DOIUrl":"10.1002/efd2.126","url":null,"abstract":"The emergence and spread of pathogenic bacterial resistance to many antibiotics are on the rise globally, thereby posing a significant threat to public health. In response, scientists are actively investigating alternative therapeutic agents to combat antibiotic-resistant microorganisms. This review focuses on the antimicrobial effects of commonly consumed spices, namely garlic, chilli peppers, turmeric, ginger and black pepper, which have shown promising results in previous research. The review highlights the key phytochemicals, including allicin, ajoene, capsaicin, dihydrocapsaicin, curcumin, 6-gingerol, 6-shogaol and piperine, responsible for their antimicrobial activities. Various pharmacological experiments to elucidate the action mechanism and metabolism of those bioactive compounds are described. Moreover, the synergistic effects of these phytochemicals with conventional antibiotics are discussed, emphasizing the potential to reduce the required antibiotic dosage for effective microbial inhibition. The review also addresses the gaps in current research, such as the variations in antimicrobial assay results across different research groups and the incomplete understanding of the synergistic mechanisms between antibiotics and phytochemicals. Finally, future research directions and opportunities are suggested to further explore the antimicrobial potential of these spice-derived phytochemicals and bridge the existing knowledge gaps.","PeriodicalId":11436,"journal":{"name":"eFood","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.126","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138822423","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

Potential hypoglycemic and hypolipidemic bioactive constituents in Cyclocarya paliurus leaves explored by affinity ultrafiltration with α-glucosidase and pancreatic lipase 通过与α-葡萄糖苷酶和胰脂肪酶的亲和超滤探索巴戟天叶中潜在的降血糖和降血脂生物活性成分

eFood Pub Date : 2023-12-18 DOI: 10.1002/efd2.123

Mengjia Xu, Huixia Feng, Mingquan Guo

{"title":"Potential hypoglycemic and hypolipidemic bioactive constituents in Cyclocarya paliurus leaves explored by affinity ultrafiltration with α-glucosidase and pancreatic lipase","authors":"Mengjia Xu, Huixia Feng, Mingquan Guo","doi":"10.1002/efd2.123","DOIUrl":"https://doi.org/10.1002/efd2.123","url":null,"abstract":"Cyclocarya paliurus has been widely applied for therapeutic feeding as a traditional Chinese medicine homologous food with high nutritional and medical value. Nevertheless, the specific bioactive compounds liable for hypoglycemic and hypolipidemic properties and underlying mechanisms remain unexplored. In the present study, the in vitro hypoglycemic and hypolipidemic effects of C. paliurus were assessed by α-glucosidase and pancreatic lipase inhibition assays, and the results indicated that 70% ethanol extract exhibited remarkable α-glucosidase and pancreatic lipase inhibitory activity with the IC50 value of 3.14 μg/mL and 0.98 μg/mL, respectively. A total of 18 and 15 potential ligand candidates were screened, and the chemical structures were characterized. Furthermore, the docking result showed that chlorogenic acid, quercetin, kaempferol 3-O-rhamnoside, and pterocaryoside A contributed to the underlying hypoglycemic and hypolipidemic effects of C. paliurus, further strengthened the bindings of the enzyme-ligand complex and suppressed the enzyme's activity with the binding energies ranged from −4.00 to −6.31 kcal/mol. The interrelations between the specific bioactive constituents, α-glucosidase or lipase, and hypoglycemic or hypolipidemic activities were also carified. The present study reveals substantial prospects of C. paliurus to be developed as a natural dietotherapy, disease-prevention, and healthcare for diabetes and obesity in the near future.","PeriodicalId":11436,"journal":{"name":"eFood","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.123","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138739897","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

Application of chitosan-based chickpea (Cicer arietinum L.) hull polysaccharides edible coating on cherry tomatoes preservation 基于壳聚糖的鹰嘴豆（Cicer arietinum L.）壳多糖食用涂层在樱桃番茄保鲜中的应用

eFood Pub Date : 2023-12-15 DOI: 10.1002/efd2.125

Hafiz Muhammad Saleem Akhtar, Tawaf Ali Shah, Yahya Saud Hamed, Mohamed Abdin, Samee Ullah, Faryal Shaukat, Zunair Abdullah, Muhammad Tariq Saeed

{"title":"Application of chitosan-based chickpea (Cicer arietinum L.) hull polysaccharides edible coating on cherry tomatoes preservation","authors":"Hafiz Muhammad Saleem Akhtar, Tawaf Ali Shah, Yahya Saud Hamed, Mohamed Abdin, Samee Ullah, Faryal Shaukat, Zunair Abdullah, Muhammad Tariq Saeed","doi":"10.1002/efd2.125","DOIUrl":"https://doi.org/10.1002/efd2.125","url":null,"abstract":"Bio-active food coating having natural antioxidants has attained great attention these days. Polysaccharides extracted from bacteria, fungi, and plants are considered rich in antioxidant biomolecules. Chickpea hull which is a food waste material contains a substantial quantity of antioxidants and bioactive compounds. In this study, chitosan (CS)-based chickpea hull polysaccharides (CHPS) edible coating of cherry tomatoes was successfully fabricated. Cherry tomatoes were characterized in terms of physico-chemical characteristics and shelf life. In comparison to the control, it was discovered that the CS-incorporated CHPS coatings were successful at lowering the respiratory activity, total soluble solids, total polyphenols, firmness, weight loss, lycopene content, and vitamin C as well as improving the fruit's overall acceptability. The dose dependence of each of these effects was noticed. Conclusively, using CS-incorporated CHPS coatings could preserve the shelf life of cherry tomatoes. A useful and different approach to enhance the postharvest quality of cherry tomatoes is to utilize CS-CHPS composite coatings.","PeriodicalId":11436,"journal":{"name":"eFood","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.125","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138678854","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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