Food Hydrocolloids for Health最新文献_第6页

Chemical characterisation of sulfated polysaccharides from the red seaweed Centroceras clavulatum and their in vitro immunostimulatory and antioxidant properties 红海藻硫酸化多糖的化学性质及其体外免疫刺激和抗氧化性能

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-04-10 DOI: 10.1016/j.fhfh.2023.100135

Uzeme P. Aluta , Ademola Z. Aderolu , Ismail O. Ishola , Mohammad Alyassin , Gordon A. Morris , Olumayokun A. Olajide

{"title":"Chemical characterisation of sulfated polysaccharides from the red seaweed Centroceras clavulatum and their in vitro immunostimulatory and antioxidant properties","authors":"Uzeme P. Aluta , Ademola Z. Aderolu , Ismail O. Ishola , Mohammad Alyassin , Gordon A. Morris , Olumayokun A. Olajide","doi":"10.1016/j.fhfh.2023.100135","DOIUrl":"10.1016/j.fhfh.2023.100135","url":null,"abstract":"<div><p>Phycocolloids have aroused research interest due to their remarkable functional properties, including immunostimulatory and antioxidant activities. In this study, the yield of <em>Centroceras clavulatum</em> sulfated polysaccharides (CCSP) was 4.36% and had a sulfate content of 9.42%. The main monosaccharide units of CCSP were galactose (25.23 ± 0.81 mg/l) and glucose (4.32 ± 0.31 mg/l). Specifically, FT-IR spectrum of CCSP revealed a peak at 843 cm<sup>−1</sup> which indicates the occurrence of sulfate groups on C-4 of galactose. CCSP stimulated Carp Leukocyte Culture (CLC) cell line to generate reactive oxygen species (ROS) and nitric oxide (NO) in a dose-dependent manner. Remarkably, exposure of CLC cells to CCSP at a dose of 12.5 µg/ml significantly increased superoxide dismutase activity and reduced malondialdehyde level. These results suggest that CCSP could stimulate CLC cells without compromising the intracellular antioxidant system, hence, may have potential applications as nutraceuticals.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100135"},"PeriodicalIF":1.9,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45698839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Encapsulated diosgenin powder production using binary carrier: Process optimization and powder characterization 二元载体制备薯蓣皂苷元胶囊粉体:工艺优化及粉体表征

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-04-07 DOI: 10.1016/j.fhfh.2023.100134

Prajya Arya, Pradyuman Kumar

引用次数: 1

Effect of mild heat-moisture treatment for harvested raw paddy rice on physicochemical properties and in vitro starch digestibility of cooked rice 生稻谷采收温和热湿处理对熟稻谷理化性质及体外淀粉消化率的影响

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-03-29 DOI: 10.1016/j.fhfh.2023.100133

Sukanya Thuengtung , Sunantha Ketnawa , Yichen Ding , Yidi Cai , Yukiharu Ogawa

{"title":"Effect of mild heat-moisture treatment for harvested raw paddy rice on physicochemical properties and in vitro starch digestibility of cooked rice","authors":"Sukanya Thuengtung , Sunantha Ketnawa , Yichen Ding , Yidi Cai , Yukiharu Ogawa","doi":"10.1016/j.fhfh.2023.100133","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100133","url":null,"abstract":"<div><p>In this study, heat-moisture treatment (HMT) at 60 °C and 65 °C for 12 h and 18 h was applied to harvested raw paddy rice (<em>Oryza sativa</em> L. cv. Toyomeki), and changes in the quality characteristics and starch hydrolysis during simulated gastrointestinal digestion were investigated. The surface color of the treated rice grains was mainly caused by the period of HMT rather than the heating temperature. HMT at mild temperatures caused a minor change with no significant effect in the total starch content of the treated rice, as well as the moisture content and firmness of the cooked rice (<em>P</em> > 0.05). However, the resistant starch content increased with increasing HMT temperature and time, and a significant difference was found between the control and the treated rice subjected at 65 °C. The mild HMT also promoted the reduction trend of starch hydrolysis for the intact cooked rice grain, which could have health benefits. Thus, the mild HMT of raw paddy rice could be regarded as a profitable technique modifying the digestibility of cooked rice but maintaining rice sensory characteristics.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100133"},"PeriodicalIF":1.9,"publicationDate":"2023-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49746251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Antioxidant and immunomodulatory properties of aqueous acetic acid macromolecular extract from Saccharina japonica holdfast and its effects on the caecal microbiota of mice fed a high-sucrose and low-fibre diet 高糖低纤维日粮小鼠盲肠菌群的影响及其对食糜乙酸大分子水提物的抗氧化和免疫调节作用

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-03-22 DOI: 10.1016/j.fhfh.2023.100132

Gayang Lee , Takashi Kuda , Yuko Midorikawa , Makoto Nishizawa , Takashi Yamagishi , Ayaka Nakamura , Hajime Takahashi

{"title":"Antioxidant and immunomodulatory properties of aqueous acetic acid macromolecular extract from Saccharina japonica holdfast and its effects on the caecal microbiota of mice fed a high-sucrose and low-fibre diet","authors":"Gayang Lee , Takashi Kuda , Yuko Midorikawa , Makoto Nishizawa , Takashi Yamagishi , Ayaka Nakamura , Hajime Takahashi","doi":"10.1016/j.fhfh.2023.100132","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100132","url":null,"abstract":"<div><p>A large quantity of <em>Saccharina japonica</em> holdfast (SjH) is discarded as an unused by-product of the cultivation process. In this study, we isolated a functional fucoidan extract (FE) from SjH as an aqueous acetic acid macromolecular (>3 kDa) fraction. The main compounds in FE were fucoidans and phenolic compounds (phlorotannins). FE demonstrated notable superoxide anion radical-scavenging capacity in vitro, promoted nitric oxide (NO) secretion in RAW264.7 cells in the absence of lipopolysaccharide (LPS) from <em>E. coli</em> O111, and exerted an inhibitory effect on NO secretion in the presence of LPS. Mice were fed a high-sucrose diet containing no fibre (NF), 0.5% FE (FL) or 1.0% FE (FH) for 14 days. Compared with that in the spleen tissue of NF group mice, pro-inflammatory cytokines such as interleukin (IL)-1<em>β</em>, IL-6, and tumour necrosis factor-<em>α</em> were suppressed in FL- and FH-fed mice. Interferon-<em>γ</em> was suppressed by FH. The caecal microbiota was analysed using 16S rDNA (V4) amplicon sequencing. <em>Allobaculum</em>- and <em>Bacteroides acidifaciens</em>–like bacteria were abundant in FL- and FH-fed mice. In contrast, the abundances of <em>Desulfovibrionaceae</em>, which are inflammation- and gut dysbiosis–related microbes, and <em>Prevotellaceae-</em>like bacteria were reduced in FH-fed mice. These results suggest that SjH FE is a functional food with antioxidant and immunomodulatory properties that correlates with beneficial gut microbiota composition.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100132"},"PeriodicalIF":1.9,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49722659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Valorization of surplus onion for the development and characterization of antioxidant-rich gummies 利用剩余洋葱开发和表征富含抗氧化剂的软糖

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-03-21 DOI: 10.1016/j.fhfh.2023.100130

Krishnan Abinaya , Kumar Sharmila , Santhanvelayudham Priya , Marimuthu Ponmozhi , Radhakrishnan Linekha

{"title":"Valorization of surplus onion for the development and characterization of antioxidant-rich gummies","authors":"Krishnan Abinaya , Kumar Sharmila , Santhanvelayudham Priya , Marimuthu Ponmozhi , Radhakrishnan Linekha","doi":"10.1016/j.fhfh.2023.100130","DOIUrl":"10.1016/j.fhfh.2023.100130","url":null,"abstract":"<div><p><em>Allium cepa</em> is an herbaceous biennial plant cultivated for its edible bulb and the elementary ingredient in Indian cooking. The surplus onion presents a huge loss due to drying rotting, sprouting, fungal damage, etc. Formulating an onion gummy is a rich source of antioxidants that can promote healthy living and prevent diseases. Our study developed an antioxidant-rich gummy using red onion transforming its pungent taste using tamarind. The gummy samples were subjected to physicochemical analysis where the pH of the samples was in the range of 5.64 to 5.51, the moisture and sugar content ranged from 59.6 to 57.9 and 60.97 to 59.10 respectively, the texture properties of the gummy jelly showed hardness in the range from 571.81±0.2 to 378.26±0.9 g, chewiness from 1,819.1 ± 64.22 to 1,390.9 ± 56.7 g, adhesiveness from 57.4 ± 1.33 to 58.6 ± 1.55, and springiness from 48.78±0.2 to 40.73±0.4 and finally the chromaticity values (L*, a*, and b*) of gummy jelly were, lightness in the range from 7.78±0.08 to 5.83±0.08, redness from 3.39±0.10 to 0.54±0.08 and yellowness from 1.65±0.05 to 1.27±0.05. The antioxidant activity was analyzed using DPPH and ABTS radical scavenging activity and was in the range of 29.75 to 78.85% and 18 to 62% respectively. The sensory evaluation showed that buying intention was highly ranked followed by appearance, taste, flavor, overall preference, and texture. In this study, we conclude that the antioxidant-rich red onion gummy jelly (ROGJ) developed with potential antioxidant activity can be commercialized and could be a healthy substitute for commercial unhealthy gummy jellies.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100130"},"PeriodicalIF":1.9,"publicationDate":"2023-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42278240","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A review on recent advances of plant mucilages and their applications in food industry: Extraction, functional properties and health benefits 植物粘液及其在食品工业中的应用研究进展：提取、功能特性和健康益处

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-03-18 DOI: 10.1016/j.fhfh.2023.100131

Hulya Cakmak , Hulya Ilyasoglu-Buyukkestelli , Ece Sogut , V. Hazal Ozyurt , Cansu Ekin Gumus-Bonacina , Sebnem Simsek

{"title":"A review on recent advances of plant mucilages and their applications in food industry: Extraction, functional properties and health benefits","authors":"Hulya Cakmak , Hulya Ilyasoglu-Buyukkestelli , Ece Sogut , V. Hazal Ozyurt , Cansu Ekin Gumus-Bonacina , Sebnem Simsek","doi":"10.1016/j.fhfh.2023.100131","DOIUrl":"10.1016/j.fhfh.2023.100131","url":null,"abstract":"<div><p>Plant mucilages have been used for many applications as stabilizers, emulsifiers, thickening or gelling agents, viscosity modifiers, encapsulating agents and food packaging materials (stand-alone films, coatings). In these studies, it has been reported that plant mucilages have potential to extend the shelf-life of food products when applied as coatings or packaging films by reducing the oxidative reactions, microbial spoilage. Besides, they exert required mechanical integrity, and/or barrier against water, and provide active properties as carriers of aroma compounds or antioxidant and antimicrobial agents. Along with their digestive health promoting activities, mucilages also can be used as a fat replacer to reduce the calorie of added food product. Acting as biopolymeric encapsulating agent, mucilages can protect antioxidant and antimicrobial compounds or retain viability of probiotic bacteria in gastrointestinal system with their controlled release properties.</p><p>This review shows an overview of literature concerning the chemistry, extraction and recent uses of seed mucilage in food industry including encapsulation, emulsion/stabilization, edible film or coating applications, as well as their possible health benefits or employement for drug delivery purposes.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100131"},"PeriodicalIF":1.9,"publicationDate":"2023-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43709147","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 8

Effects of hydrocolloids on the qualities of pureed banana inflorescences prepared for individuals with dysphagia 水胶体对为吞咽困难患者制备的香蕉果浆品质的影响

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-03-15 DOI: 10.1016/j.fhfh.2023.100129

Chunkamol Panyayong , Khongsak Srikaeo

{"title":"Effects of hydrocolloids on the qualities of pureed banana inflorescences prepared for individuals with dysphagia","authors":"Chunkamol Panyayong , Khongsak Srikaeo","doi":"10.1016/j.fhfh.2023.100129","DOIUrl":"10.1016/j.fhfh.2023.100129","url":null,"abstract":"<div><p>This research aimed to develop banana inflorescence purees and the recipes suitable for individuals with dysphagia. The effects of hydrocolloids (modified tapioca starch; MTS, gum acacia; GA, xanthan gum; XG, carboxymethyl cellulose; CMC, gelatin; GEL) and freeze-thaw cycles (first and second cycle) on the qualities of purees were investigated. Banana inflorescences served as a good choice for preparation of purees that complied to “Level 4 Pureed Food for Adults” as examined by the International Dysphagia Diet Standardization Initiative (IDDSI) methods. During the freeze-thaw cycles, the qualities of the purees degraded. The control sample (puree without hydrocolloid) failed the IDDSI tests when subjected to the second freeze-thaw cycle. Utilizing XG and CMC enhanced the quality and extended the shelf life. However, the effects of hydrocolloids were dependent on types and concentrations used. Some hydrocolloids, such as GA and GEL, have been discovered to be unsuitable. The recipes, including Massaman curry with chicken, Tom-yum soup, and galangal coconut soup with chicken, were successfully prepared from pureed banana inflorescences (with XG). All recipes adhered to the IDDSI guidelines for “Level 3 Liquidized Food for Adults”. The finding in this study demonstrated the balance between safety and palatability of purees specially prepared as dysphagia diets.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100129"},"PeriodicalIF":1.9,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42456157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Developing dietary fiber moringa gum based ciprofloxacin encapsulated hydrogel wound dressings for better wound care 开发膳食纤维辣木胶基环丙沙星水凝胶伤口敷料，改善伤口护理

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-03-02 DOI: 10.1016/j.fhfh.2023.100128

Baljit Singh , Ashima Sharma , Nistha Thakur , Rajesh Kumar

引用次数: 3

Antioxidant and immunomodulatory properties of aqueous acetic acid macromolecular extract from Saccharina japonica holdfast and its effects on the cecal microbiota of mice fed a high-sucrose and low-fibre diet 日本糖精大分子乙酸水提取物的抗氧化和免疫调节特性及其对高糖低纤维日粮小鼠盲肠微生物群的影响

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-03-01 DOI: 10.1016/j.fhfh.2023.100132

Ga-Soon Lee, T. Kuda, Yuko Midorikawa, M. Nishizawa, T. Yamagishi, Ayaka Nakamura, Hajime Takahashi

引用次数: 0

Development and characterization of bimodal chrono modulated drug delivery of methylphenidate hydrochloride 盐酸哌醋甲酯双峰时调给药的研制与表征。

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-02-22 DOI: 10.1016/j.fhfh.2023.100127

Rajasekhar Reddy Poonuru, Ashwini Penala

{"title":"Development and characterization of bimodal chrono modulated drug delivery of methylphenidate hydrochloride","authors":"Rajasekhar Reddy Poonuru, Ashwini Penala","doi":"10.1016/j.fhfh.2023.100127","DOIUrl":"10.1016/j.fhfh.2023.100127","url":null,"abstract":"<div><p>The study's goal was to develop chrono modulated pulsatile tablets of methylphenidate hydrochloride with an extended-release pattern in the morning and an immediate burst release in the afternoon for exaggerated symptoms of attention deficit hyperactivity disorder match the circadian rhythm of disease, where high levels of l-3, 4-dihydroxyphenylalanine (DOPA) are observed in the afternoon, necessitating higher drug concentrations. The core tablets were made with Kollidon CL-SF as a super disintegrant at 4% and 8% concentrations, with microcrystalline cellulose PH 102 (Pharma grade) and Ludipress as diluents.</p><p>The core tablets were then compress coated with a slow-release component blend containing different grades of hydroxypropyl methylcellulose (HPMC) at various concentrations of HPMC E50, HPMC E15M, or HPMC E4M, as well as 4% Ethocel. Among all formulations, the F10 formulation containing HPMC E50 at 70% showed the best drug release, with 60% of the dose released slowly over 4 h, followed by an immediate burst of the remaining 40% at the 5th hour. The effect of different diluents on <em>in vitro</em> drug release kinetics and <em>in vitro</em> dissolution studies were performed for all formulations, and A1 formulation containing Cellactose-80 as a diluent showed the best results, with results matching the circadian variations in the disease condition.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100127"},"PeriodicalIF":1.9,"publicationDate":"2023-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49241295","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0