IF 4.7 2区农林科学

Foods Pub Date : 2024-11-13 DOI: 10.3390/foods13223618

Shaoqi Shi, Xiaoxia Li, Feng Zhang, Zhengqiang Jiang, Jing Wang, Liang Zhao, Juan Chen, Xi Shu, Bing Fang, Ping Liu, Jingjing He, Shaoyang Ge, Fuqing Wang, Jie Guo, Yixuan Li, Jie Luo, Ran Wang

{"title":"Alleviating D-Galactose-Induced Aging in Mice by Modulating Gut-Liver Axis Using Lactiplantibacillus plantarum TY-Y10.","authors":"Shaoqi Shi, Xiaoxia Li, Feng Zhang, Zhengqiang Jiang, Jing Wang, Liang Zhao, Juan Chen, Xi Shu, Bing Fang, Ping Liu, Jingjing He, Shaoyang Ge, Fuqing Wang, Jie Guo, Yixuan Li, Jie Luo, Ran Wang","doi":"10.3390/foods13223618","DOIUrl":"https://doi.org/10.3390/foods13223618","url":null,"abstract":"Oxidative stress is closely linked to aging. Probiotics, whether viable or heat-inactivated, have shown antioxidant properties; however, their effect and mechanism of action in reducing oxidative stress during aging remains underexplored. This study examined the effects of viable and heat-inactivated Lactiplantibacillus plantarum TY-Y10 (L. plantarum TY-Y10) on D-galactose (D-gal)-induced aging in mice, aiming to uncover potential anti-aging mechanisms. Mice were induced to age with D-gal injections, then treated with sodium ascorbate (positive control) or varying doses of L. plantarum TY-Y10 for eight weeks. After treatment, oxidative stress markers, gut microbiota, and liver health were analyzed. Results showed that L. plantarum TY-Y10 decreased malondialdehyde (MDA) and inflammatory markers while increasing antioxidant levels (glutathione, superoxide dismutase, catalase and glutathione peroxidase). Liver damage was reduced, and expression of Nrf2 and related antioxidant enzymes improved. Additionally, L. plantarum TY-Y10 enhanced the abundance of short-chain fatty acid-producing bacteria, boosting fecal short-chain fatty acid levels. In short, both viable and heat-inactivated L. plantarum TY-Y10 mitigated oxidative stress in aging mice by modulating gut microbiota and activating liver antioxidant pathways through the gut-liver axis.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Differently Processed Low Doses of β-Glucan from Oat Bran Similarly Attenuate Postprandial Glycemic Response. 经过不同加工的低剂量燕麦麸皮β-葡聚糖同样可减轻餐后血糖反应。

IF 4.7 2区农林科学

Foods Pub Date : 2024-11-13 DOI: 10.3390/foods13223623

Denise Tan, Yueying Yao, Yifan Zhou, Chin Meng Khoo, Ludovic Penseyres, Andreas Rytz, Leroy Sivappiragasam Pakkiri, Chester Lee Drum, Jung Eun Kim, Kim-Anne Lê

{"title":"Differently Processed Low Doses of β-Glucan from Oat Bran Similarly Attenuate Postprandial Glycemic Response.","authors":"Denise Tan, Yueying Yao, Yifan Zhou, Chin Meng Khoo, Ludovic Penseyres, Andreas Rytz, Leroy Sivappiragasam Pakkiri, Chester Lee Drum, Jung Eun Kim, Kim-Anne Lê","doi":"10.3390/foods13223623","DOIUrl":"https://doi.org/10.3390/foods13223623","url":null,"abstract":"Incorporating β-glucan-rich oat bran (OB) can attenuate postprandial glycemic response (PPGR) in solid foods, but its effect in liquid matrices is unclear. This study investigated the ability of differently processed low-dose-β-glucan-containing beverages to lower PPGR, and the mechanisms of action. Twenty participants consumed five malt beverages made from cocoa powder: intact OB (Intact), OB treated with enzymatic hydrolysis (EnzymA, EnzymB) or extrusion (Extr), or no OB (Ctrl). Four-hour postprandial incremental areas under the curve (iAUC) and peak incremental concentrations (iCmax) of glucose, insulin, glucagon-like peptide 1 (GLP-1), gastric inhibitory polypeptide (GIP), and paracetamol were evaluated. The molecular weight (MW) and extractability of the β-glucan in all the test products were also assessed. The three-hour glucose iAUC significantly decreased by -26%, -28%, -32%, and -38% in Intact, EnzymA, EnzymB, and Extr, respectively, and the insulin levels of the oat-containing products were also significantly lower compared to Ctrl. Intact and Extr elicited a lower insulin iCmax and GLP-1 3 h iAUC compared to Ctrl. However, the GIP and paracetamol levels were not changed. All the processed OBs improved β-glucan extractability and lowered the MW of β-glucan compared to Intact. In conclusion, low-dose oat β-glucan in a beverage significantly reduced PPGR, with effects maintained across different oat processing methods.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Perilla Seed Oil: A Review of Health Effects, Encapsulation Strategies and Applications in Food. 紫苏籽油：紫苏籽油：健康影响、封装策略和食品应用综述。

IF 4.7 2区农林科学

Foods Pub Date : 2024-11-13 DOI: 10.3390/foods13223615

Min Li, Nanjie Jiang, Guangqi Guo, Shuaijun Lu, Ziliang Li, Yujie Mu, Xiaoyang Xia, Zhenxia Xu, Yong Hu, Xia Xiang

{"title":"Perilla Seed Oil: A Review of Health Effects, Encapsulation Strategies and Applications in Food.","authors":"Min Li, Nanjie Jiang, Guangqi Guo, Shuaijun Lu, Ziliang Li, Yujie Mu, Xiaoyang Xia, Zhenxia Xu, Yong Hu, Xia Xiang","doi":"10.3390/foods13223615","DOIUrl":"https://doi.org/10.3390/foods13223615","url":null,"abstract":"Perilla (Perilla frutescens L.) is an annual herbaceous plant whose seed oil is rich in unsaturated fatty acids such as alpha-linolenic acid (ALA). This oil exhibits various health benefits, including antioxidant, anti-inflammatory, lipid-lowering, hypoglycemic, neuroprotective and immunomodulatory activities. In addition, incorporating perilla oil into a diet can effectively increase the abundance of beneficial bacteria in the gut microbiota. However, perilla oil is prone to oxidation, which reduces its nutritional value and lowers its bioavailability. To address these issues, encapsulation technologies such as emulsions, oleogels, liposomes and microcapsules have been employed, showing promising results. Nonetheless, further research is needed to fully elucidate the underlying mechanisms of perilla seed oil's health effects, validate its benefits through large-scale human clinical trials and optimize encapsulation techniques. Future investigations should also explore the synergistic effects of combining perilla seed oil with other functional components and its role in modulating gut microbiota to achieve comprehensive health benefits.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Efficacy and Molecular Mechanisms of Nystatin Against Botrytis cinerea on Postharvest Table Grape. 杀菌素对采后鲜食葡萄灰葡萄孢菌的药效和分子机制

IF 4.7 2区农林科学

Foods Pub Date : 2024-11-13 DOI: 10.3390/foods13223624

Yingying Wu, Shen Zhang, Jingyi Wang, Fan He, Haocheng Wei, Dongxiao Chen, Ying Wang

{"title":"Efficacy and Molecular Mechanisms of Nystatin Against Botrytis cinerea on Postharvest Table Grape.","authors":"Yingying Wu, Shen Zhang, Jingyi Wang, Fan He, Haocheng Wei, Dongxiao Chen, Ying Wang","doi":"10.3390/foods13223624","DOIUrl":"https://doi.org/10.3390/foods13223624","url":null,"abstract":"The primary cause of postharvest loss in table grape fruit is attributed to gray mold, which is caused by Botrytis cinerea. The present study confirmed the inhibitory effects of nystatin on the growth and development of B. cinerea, which led to a remarkable reduction in the severity of gray mold on table grape fruits. Furthermore, the application of nystatin disrupted the membrane permeability of B. cinerea, causing increased cellular leakage and cell death. In addition, the transcriptome analysis showed that the application of nystatin effectively modulated the transcriptional profile of genes involved in ribosome and mitochondrion biogenesis, as well as oxidoreductase activity, thereby disrupting the homeostasis of cellular organelles. Moreover, the nystatin treatment down-regulated genes associated with membrane trafficking, protein degradation by the ubiquitin-proteasome system, and the autophagy process, ultimately attenuating the pathogenicity of B. cinerea. Collectively, nystatin can be considered a viable agent for managing gray mold on table grape fruit.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727434","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization, Validation, and Application of Cleanup-Coupled Liquid Chromatography-Tandem Mass Spectrometry for the Simultaneous Analyses of 35 Mycotoxins and Their Derivatives in Cereals. 优化、验证和应用净化耦合液相色谱-串联质谱法同时分析谷物中的 35 种霉菌毒素及其衍生物。

IF 4.7 2区农林科学

Foods Pub Date : 2024-11-13 DOI: 10.3390/foods13223617

Dan-Bi Kim, Miso Nam, Yong-Suk Kim, Min-Sun Kim

{"title":"Optimization, Validation, and Application of Cleanup-Coupled Liquid Chromatography-Tandem Mass Spectrometry for the Simultaneous Analyses of 35 Mycotoxins and Their Derivatives in Cereals.","authors":"Dan-Bi Kim, Miso Nam, Yong-Suk Kim, Min-Sun Kim","doi":"10.3390/foods13223617","DOIUrl":"https://doi.org/10.3390/foods13223617","url":null,"abstract":"Mycotoxins occur singly or as co-contaminants and are primarily present in carbohydrate-rich foods such as cereals and cereal-based products. To effectively monitor mycotoxin co-contamination in cereals and cereal-based products, the simultaneous analysis of mycotoxins and their derivatives is required. Therefore, we coupled cleanup with LC-MS/MS for the rapid and robust quantitation of 35 analytes in wheat samples, including ergot alkaloids (EAs), which are rarely included in such analyses. To investigate the effects of different mycotoxin types on adsorbents, various dispersive solid-phase extraction sorbents were evaluated; a C18 end-capped sorbent exhibited the most effective cleanup performance. The method was validated by analyzing samples fortified with the mycotoxins at three concentration levels. The results exhibited high linearity, high recoveries, and repeatability. The methodology was applied for commercial cereal samples. The cereal samples were found to be 74% contaminated, and two samples measured levels of EAs at 609.63 μg/kg and 294.93 μg/kg, exceeding the limits defined by the EU for rye milling products. These findings highlight the validity of our novel method and the necessity of continuously monitoring mycotoxin levels in cereals to ensure food safety.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Transcriptome Analysis of Aureobasidium pullulans YQ65 Grown on Yeast Extract Peptone Glucose and Potato Dextrose Agar Media and Quantification of Their Effects on Pullulan Production. 在酵母提取物蛋白胨葡萄糖和马铃薯葡萄糖琼脂培养基上生长的 Aureobasidium pullulans YQ65 的转录组分析及其对普鲁兰生产影响的定量分析。

IF 4.7 2区农林科学

Foods Pub Date : 2024-11-13 DOI: 10.3390/foods13223619

Wan Wang, Jiyun Zhao, Kai Zhang, Zhengran Wang, Jingqiu Ma, Qian Yang, Congyu Lin

{"title":"Transcriptome Analysis of Aureobasidium pullulans YQ65 Grown on Yeast Extract Peptone Glucose and Potato Dextrose Agar Media and Quantification of Their Effects on Pullulan Production.","authors":"Wan Wang, Jiyun Zhao, Kai Zhang, Zhengran Wang, Jingqiu Ma, Qian Yang, Congyu Lin","doi":"10.3390/foods13223619","DOIUrl":"https://doi.org/10.3390/foods13223619","url":null,"abstract":"Pullulan is a high-value polysaccharide produced through the fermentation of Aureobasidium pullulans. It has significant applications in the fields of food, medicine, environmental science, and packaging. However, the yield, molecular weight, and other characteristics of pullulan can vary depending on the fermentation substrate used. Therefore, it is crucial to analyze the underlying causes of these variations at the molecular level. In this study, we first investigated the morphological differences in A. pullulans YQ65 when cultured in YPD and PDA media. The results indicated that different culture media significantly influence the primary cell morphology of A. pullulans YQ65, which in turn affects the synthesis of secondary metabolites. Subsequently, we employed different culture media to ferment pullulan and examined the variations in pullulan yield, molecular weight, and biomass. Moreover, FTIR and thermodynamic stability tests were conducted to analyze the differences among pullulans across different culture media. Finally, transcriptome analysis revealed that A. pullulans YQ65, when cultured in YPD and PDA media, regulates its growth and metabolism through the expression of key genes that are involved in pathways such as the proteasome, oxidative phosphorylation, metabolism of various secondary metabolites, fatty acid anabolism, carbon metabolism, and amino acid metabolism. The transcriptome results were further validated by assessing the expression of specific genes. This study enhances the understanding of the fermentation differences observed with different substrates in A. pullulans and provides valuable insights for optimizing culture substrates. Additionally, it offers guidance for utilizing agricultural and forestry processing waste, as well as food processing by-products, to produce pullulan cost-effectively in the future.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Deep-Eutectic-Solvent-Decorated Metal-Organic Framework for Food and Environmental Sample Preparation. 用于食品和环境样品制备的深共晶溶剂装饰金属有机框架。

IF 4.7 2区农林科学

Foods Pub Date : 2024-11-13 DOI: 10.3390/foods13223614

Wanlin Deng, Chen Fan, Ruixue Zhang, Ming Jin

{"title":"Deep-Eutectic-Solvent-Decorated Metal-Organic Framework for Food and Environmental Sample Preparation.","authors":"Wanlin Deng, Chen Fan, Ruixue Zhang, Ming Jin","doi":"10.3390/foods13223614","DOIUrl":"https://doi.org/10.3390/foods13223614","url":null,"abstract":"Deep eutectic solvent (DES) is distinguished by its unique solvent properties, chemical stability, and eco-friendly nature, which are pivotal in a spectrum of chemical processes. It enhances the sample preparation process by increasing efficiency and minimizing the environmental impact. Metal-organic frameworks (MOFs), which are porous structures formed through coordination bonds between metal ions and organic ligands, are defined by their adjustable pore dimensions, extensive surface areas, and customizable architectures. The integration of DES within MOF to create DES@MOF capitalizes on the beneficial attributes of both materials, augmenting MOFs' stability and versatility while providing a multifunctional carrier for DES. This composite material is both highly stable and readily tunable, establishing it as a leading contender for applications in sample preparation for food and environmental samples. This comprehensive review explores the application of DES-decorated MOF in food and environmental sample preparation and highlights the expansive potential of DES@MOF in diverse fields. We provide a detailed analysis of the characteristics of DES@MOF and its individual components, methods for decorating MOFs with DES, the advantages of these composite materials in sample pretreatment, and their specific applications in food safety and environmental monitoring. DESs are employed to modify MOFs, offering a multitude of benefits that can substantially improve the overall performance and applicability of MOFs. The review also discusses current challenges and future directions in this field, offering valuable insights for further research and development. The synergistic effects of DES and MOFs offer new opportunities for applications in food safety and other areas, leading to the development of more efficient, sensitive, and environmentally friendly analytical methods. This collaboration paves the way for sustainable technologies and innovative solutions to complex challenges.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727355","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing the Hypolipidemic and Functional Properties of Flammulina velutipes Root Dietary Fiber via Steam Explosion. 通过蒸汽爆破提高绒毛菜根膳食纤维的降血脂和功能特性

IF 4.7 2区农林科学

Foods Pub Date : 2024-11-13 DOI: 10.3390/foods13223621

Chao Ma, Liying Ni, Mengxue Sun, Fuxia Hu, Zebin Guo, Hongliang Zeng, Wenlong Sun, Ming Zhang, Maoyu Wu, Baodong Zheng

{"title":"Enhancing the Hypolipidemic and Functional Properties of Flammulina velutipes Root Dietary Fiber via Steam Explosion.","authors":"Chao Ma, Liying Ni, Mengxue Sun, Fuxia Hu, Zebin Guo, Hongliang Zeng, Wenlong Sun, Ming Zhang, Maoyu Wu, Baodong Zheng","doi":"10.3390/foods13223621","DOIUrl":"https://doi.org/10.3390/foods13223621","url":null,"abstract":"Flammulina velutipes is an edible mushroom widely cultivated in China. As a by-product of Flammulina velutipes, the roots are rich in high-quality dietary fiber (DF). In order to obtain high-quality soluble dietary fiber (SDF), steam explosion (SE) is used as an effective modification method to improve the extraction rate and avoid the loss of active substances. Mounting evidence shows that SDF alleviates lipid metabolism disorders. However, it is not well understood how the influence of SDF with SE pretreatment could benefit lipid metabolism. In this study, we extracted a soluble dietary fiber from Flammulina velutipes root with an SE treatment, named SE-SDF, using enzymatic assisted extraction. The physicochemical and structural properties of the SE-SDF were investigated, and its hypolipidemic effects were also analyzed using oleic-acid-induced HepG2 cells. In addition, the anti-obesity and hypolipidemic effects of SE-SDF were investigated using a high-fat diet (HFD) mouse model. The results indicate that SE treatment (1.0 MPa, 105 s) increased the SDF content to 8.73 ± 0.23%. The SE-SDF was primarily composed of glucose, galactose, and mannose. In HFD-fed mice, SE-SDF significantly reduced weight gain and improved lipid profiles, while restoring liver function and reducing injury. This work provides an effective method for the processing of fungi waste and adds to its economic value. In future studies, the structural characteristics and the anti-obesity and gut microbiota regulation mechanisms of SE-SDF will be explored in depth, supporting its high-value utilization in healthcare products.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727382","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dry-Cured Ham, 'Kraški Pršut', from Heavy Pig Production-A Pilot Study Focusing on the Effect of Ham Weight and Salting. 重型猪生产的干腌火腿 "Kraški Pršut"--以火腿重量和盐分的影响为重点的试点研究。

IF 4.7 2区农林科学

Foods Pub Date : 2024-11-13 DOI: 10.3390/foods13223620

Bojana Savić, Marjeta Čandek-Potokar, Martin Škrlep

{"title":"Dry-Cured Ham, 'Kraški Pršut', from Heavy Pig Production-A Pilot Study Focusing on the Effect of Ham Weight and Salting.","authors":"Bojana Savić, Marjeta Čandek-Potokar, Martin Škrlep","doi":"10.3390/foods13223620","DOIUrl":"https://doi.org/10.3390/foods13223620","url":null,"abstract":"A pilot study was conducted with the aim of adapting the processing of \"Kraški pršut\", dry-cured ham, for thighs from heavy pigs. The focus was on the effect of ham weight and salting duration on the quality of dry-cured ham. From a pool of thighs harvested from heavy pigs, a total of 32 green hams were selected (from 16 carcasses) based on weight (two classes; L-lighter, H-heavier) and we used left and right ham for either the standard or a shortened salting phase. Salting duration consisted of phase 1 (7 days for all hams) and phase 2 (7 or 14 days for L, 10 or 17 days for H, in the case of shortened and standard salting, respectively). Equivalent conditions for all hams were maintained during the remaining phases, with a total maturation period of 18 months. The analysis focused on chemical, physical and rheological properties, sensory attributes, and consumer perceptions. The H hams had lower processing losses, resulting in higher moisture and water activity, lower salt content in internal biceps femoris muscle, and a softer texture (instrumental and sensory) than L hams. The salting duration mainly affected weight losses in the salting phase and, consequently, salt content, which was lower in the shortened salting phase, while no effects were observed on texture. The sensory panel perceived weight's effect on hardness, with L hams being perceived as harder, and salting's effect on sourness, with hams submitted to longer salting perceived as sourer than H hams. Consumer testing indicated a general preference for softer and less salty hams. Overall, the results show that the applied reduction in salting duration was not substantial, and future trials should explore further optimization in terms of salting and resting phases.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727337","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and Application of Mucilage and Bioactive Compounds from Cactaceae to Formulate Novel and Sustainable Edible Films and Coatings to Preserve Fruits and Vegetables-A Review. 开发和应用仙人掌科植物的粘液和生物活性化合物来配制新型和可持续的食用薄膜和涂层以保存水果和蔬菜--综述。

IF 4.7 2区农林科学

Foods Pub Date : 2024-11-13 DOI: 10.3390/foods13223613

Viviane Priscila Barros de Medeiros, Kataryne Árabe Rimá de Oliveira, Talita Silveira Queiroga, Evandro Leite de Souza

{"title":"Development and Application of Mucilage and Bioactive Compounds from Cactaceae to Formulate Novel and Sustainable Edible Films and Coatings to Preserve Fruits and Vegetables-A Review.","authors":"Viviane Priscila Barros de Medeiros, Kataryne Árabe Rimá de Oliveira, Talita Silveira Queiroga, Evandro Leite de Souza","doi":"10.3390/foods13223613","DOIUrl":"https://doi.org/10.3390/foods13223613","url":null,"abstract":"The accelerated ripening and senescence of fruits and vegetables is characterized by various biochemical changes that hinder the maintenance of their postharvest quality. In this context, developing edible films and coatings formulated with natural and biodegradable materials emerges as a sustainable strategy for preserving the quality parameters of these products in replacement of conventional petroleum-based packaging. Recently, plant-based polymers, including mucilage from different cactus species and/or their bioactive compounds, have been investigated to develop edible films and coatings. As the available literature indicates, the Opuntia genus stands out as the most used for mucilage extraction, with the cladode being the most exploited part of the plant. Conventional extraction methods are widely employed to obtain mucilages, which are applied to fruits and vegetables after being combined with plasticizing and cross-linking agents. In general, these films and coatings have proven effective in prolonging the shelf life and maintaining the nutritional, physical, and sensory quality of fruits and vegetables. Given their preservation potential, combining cactus mucilages with bioactive compounds, probiotics, and prebiotics represents an emerging trend in developing functional films and coatings. However, some limitations have been identified, such as the underutilization of different species and parts of the plant, the lack of standardization in extraction methods, and the absence of studies on the effects of the physicochemical properties of mucilages in the formulation and characteristics of films and coatings. Therefore, overcoming these limitations is essential for developing edible films and coatings with enhanced techno-functional properties and greater commercial viability.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727359","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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