eFood最新文献

{"title":"Zhenjiang aromatic vinegar prevents the alcohol liver disease in mice via autophagy","authors":"Yuxuan Zhao,&nbsp;Ting Xia,&nbsp;Xiao Qiang,&nbsp;Yongqi Wang,&nbsp;Chaoyan Kang,&nbsp;Yuan Meng,&nbsp;Yan Cheng,&nbsp;Min Wang,&nbsp;Jianbo Xiao","doi":"10.1002/efd2.118","DOIUrl":"10.1002/efd2.118","url":null,"abstract":"<p>Alcoholic liver disease (ALD) is an ignored global issue of public health. It is urgent for searching bioactive foods to prevent ALD. Zhenjiang aromatic vinegar (ZAV) contained antioxidant compounds, including polyphenols, flavonoids, and melanoidins. The mechanism of ZAV on preventing acute liver injury was evaluated in alcohol-treated mice. Our results showed that ZAV ameliorated morphological damage by hematoxylin and eosin and Oil Red O staining in alcohol-treated liver. ZAV relieved symptoms of ALD, which presented as decreased serum triacylglycerol, total cholesterol, alanine transaminase, and aspartate aminotransferase levels. In addition, ZAV treatment inhibited hepatic oxidative stress levels by downregulating reactive oxygen species generation, and the oxidative products (malonaldehyde, 4-hydroxynonenal, and 8-hydroxydeoxyguanosine), and upregulating catalase, superoxide dismutase, glutathione, and glutathione peroxidase. ZAV further reduced production of tumor necrosis factor-α and monocyte chemoattractant protein-1, and elevated levels of interleukin-4 and transforming growth factor-β indicating the inhibition of alcohol-induced inflammation. Furthermore, ZAV treatment increased expression levels of autophagy-associated proteins in ALD mice by western blot, which participated in anti-ALD effect of ZAV. These findings demonstrate that ZAV could be an alternative for ALD intervention by regulating oxidative stress and autophagy.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.118","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135169427","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":"Comparative analysis of extraction methods, proximate composition, and physicochemical and functional properties of fruit seed proteins: A comprehensive review","authors":"Adharsh Ashok N.,&nbsp;Manmath Sontakke","doi":"10.1002/efd2.117","DOIUrl":"10.1002/efd2.117","url":null,"abstract":"<p>This comprehensive review delves into the realm of fruit seed proteins, examining their extraction methods, physicochemical properties, and functional characteristics. These proteins exhibit tremendous potential for diverse applications within the food industry. By gaining insights into efficient extraction techniques and understanding the physicochemical and functional properties of fruit seed proteins, researchers and industry professionals can harness their advantages to develop innovative food products. Various extraction methods, such as acid alkali, microwave-assisted, ultrasound-assisted, reverse micelle extraction, and the Box–Behnken experimental design, have been used for extracting proteins from a range of fruit seeds, including jackfruit, kiwi, watermelon, date palm, and grape seeds. The selection of these methods was based on their efficiency, protein yield, and compatibility with fruit seed proteins, with any associated limitations duly acknowledged by the researchers. The review also explores physicochemical characterization techniques such as Fourier transform infrared, thermogravimetric analysis, differential scanning calorimetry, and scanning electron microscopy, used specifically for jackfruit seed protein, while delving into essential functional properties including solubility, water-binding capacity, oil-binding capacity, emulsifying capacity, foaming capacity, and bulk density. These properties play a crucial role in determining the suitability of fruit seed proteins for various food applications, significantly impacting factors like texture, crispiness, and color. Waste fruit seeds, often overlooked, can serve as a valuable source of proteins, possessing multifunctional properties encompassing nutrition, structure, enzymes, emulsification, foaming, gelation, and thickening. However, compared to other protein sources, fruit seed proteins have received limited scientific attention, rendering this review a distinctive and valuable contribution to the existing literature by offering comprehensive insights into extraction methods and properties.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.117","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135267022","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":"Pomegranate peel polyphenols as an antioxidant additive for the development and characterization of a new active pectin edible film","authors":"Rene Diaz-Herrera,&nbsp;Olga B. Alvarez-Pérez,&nbsp;Janeth Ventura-Sobrevilla,&nbsp;Alberto Ascacio-Valdés,&nbsp;Miguel A. Aguilar-Gonzalez,&nbsp;Juan Buenrostro-Figueroa,&nbsp;Cristobal N. Aguilar","doi":"10.1002/efd2.115","DOIUrl":"https://doi.org/10.1002/efd2.115","url":null,"abstract":"<p>Natural origin products are an appealing substitute for nonbiodegradable materials in the production of new materials to improve the packaging properties and to extend the shelf life quality of foods. The objective of this study was to formulate, elaborate, select, partially characterize, and evaluate the biological properties of an edible film based on pectin, candelilla wax, and glycerol, added with pomegranate peel polyphenols (PPP). An exploratory design 2^k Box Hunter and Hunter was made, followed by a Box-Behnken design 3^k to evaluate the properties of water vapor permeability (WVP) of the film, resulting in the film with 0.75% w/v of pectin, 0.2% w/v of candelilla wax, 0.05% v/v of glycerol and 0.02% w/v of PPP with one of the lowest values of WVP (1.78E⁻¹⁰ g/m.s.Pa). After characterization, this treatment showed good structural and optical properties and low humidity values compared to a control film. PPP showed the inhibitory capacity for DPPH (61.2%) and ABTS (48.5%) radicals and reducing activity with the reduction of ferric ion (FRAP) reaching a value of 1676.5 mg TE/g PPP.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.115","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50138302","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 food μPADs with the new tech perspectives and future prospects","authors":"Nagihan Okutan Arslan,&nbsp;Levent Trabzon","doi":"10.1002/efd2.116","DOIUrl":"https://doi.org/10.1002/efd2.116","url":null,"abstract":"<p>Food microfluidic paper-based analytical devices (µPADs) are powerful tools to create total analysis systems and have long been demonstrated to be useful for safety and quality applications. Thanks to new technological innovations food µPADs offer exciting new possibilities. This review introduces how µPADs are obtained from chromatography, filter, or office papers and detect analytes from a food sample. We introduce the most current developments in the use of µPADs with an emphasis on paper types, adapted new technologies, and detection limits. Classifications are also made on food µPADs according to applied innovations and adapted novel technologies. In the first section, simple forms of µPADs for the detection of pathogen, mycotoxin, pesticides, and other food components are discussed with technical details. Then, we introduce multisensing approaches for high throughput analysis and a concise summary will be given. In the case of three-dimensional (3D) µPADs, the use of 3D is discussed and compared to 2D µPADs in terms of its advantageous with the example of a food colorant test device. In the following section, smartphone adoption to µPADs is introduced in detail with eight different assay examples. Centrifugal platform for nickel assay is demonstrated as an enabling approach with shortened assay times by rotational velocity. The potential of user-friendly hybrid devices is also summarized in the last part. Finally, we present an outlook to underline the opportunities created by smartphone-based and intelligent µPADs for food safety and quality with real success perspectives</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.116","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50138301","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 exploration of foxtail millet (Setaria italica) in addressing food security and its utilization trends in food system","authors":"Rhythm Kalsi,&nbsp;Jasleen Kaur Bhasin","doi":"10.1002/efd2.111","DOIUrl":"https://doi.org/10.1002/efd2.111","url":null,"abstract":"<p>Millets are recognized as nutritional grains that have been important for preventing the malnutrition and significantly enhancing the human health. Foxtail millet (<i>Setaria italica</i>) is a C4, self pollinating millet species belonging to family <i>Poaceae</i>; acknowledged as Italian millet, Chinese millet or German millet. Being the oldest crops to be cultivated and produced, it is also utilized as a bird feed in African regions of the world. As far as the nutritional content is concerned, it has substantial amounts of carbohydrates (60–65 g), protein (12.3 g), fiber (6 g), minerals (Phosphorous, calcium, iron, zinc, magnesium, sodium), and phytochemicals (Phenols, Ferulic, chlorogenic acids, and p-coumaric, flavonoids, carotenoids, tocopherol, and tocotrienol). Additionally foxtail millet is reported to have anti inflammatory, antioxidant, anticancerous, antihypolipidemic antihyperglycemic properties that may serve well with respect to pharmacological relevance. Apart from the medicinal prospect, its food utilization for making bakery, weaning, fermented as well as extruded goods are studied in the literature. Thus it can be mentioned that foxtail millet has a promising position in strengthening dietary quality and food security of world, thereby functioning as an emissary crop to replenish other economically valuable crops against environmental constraints even while supplying food for people and livestock via biotechnological techniques.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.111","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50145815","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":"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}