Food Production, Processing and Nutrition最新文献

{"title":"Polyphenol-polysaccharide interactions: molecular mechanisms and potential applications in food systems - a comprehensive review.","authors":"Fereidoon Shahidi, Kerthika Devi Athiyappan","doi":"10.1186/s43014-025-00322-3","DOIUrl":"10.1186/s43014-025-00322-3","url":null,"abstract":"<p><p>Polyphenols, a major class of plant secondary metabolites, are well known for their diverse bioactive properties. It has also been established that polyphenols interact with other macromolecules, such as proteins, polysaccharides, and lipids in the food matrix. Among the primary metabolites of the plant, carbohydrates play a significant role. Polyphenols and polysaccharides form complexes upon interaction; this interaction could be through covalent or non-covalent bonds, such as electrostatic, hydrophobic, van der Waals forces, and hydrogen bonding. These polysaccharide-polyphenol complexes exhibit enhanced bioactivity and influence the digestibility of complex macronutrients (such as proteins and polysaccharides), as well as their biological efficacy, bioavailability, and stability. Despite their numerous benefits and potential applications, the underlying mechanisms of interaction and complex formation between polysaccharides and polyphenols, as well as the influence of their structural parameters, remain underexplored. This comprehensive review summarizes the basic molecular-level implications of polysaccharides and polyphenols, exploring their potential applications in the food industry, and provides a basic understanding of their occurrence in various food matrices, characteristics of both polyphenols and polysaccharides that influence their interaction mechanisms, and detection under laboratory conditions. The review aims to bridge the gap between the molecular-level understanding of the complex and the development of potential nutraceuticals and functional food ingredients based on polysaccharide-polyphenol complexation.</p><p><strong>Graphical abstract: </strong></p>","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"7 1","pages":"42"},"PeriodicalIF":5.7,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12397182/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144948554","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The impact of consumer in-home cooking methods on the physicochemical, sensory, and nutritional attributes of plant-based meat analogues (PBMAs) and meat: a review.","authors":"Inchara N Yoganarasimhaswamy, Yashodha Panagodage, Dominic Agyei, Marcia English, Biniam Kebede","doi":"10.1186/s43014-025-00312-5","DOIUrl":"10.1186/s43014-025-00312-5","url":null,"abstract":"<p><p>The global demand for Plant-based meat analogues (PBMAs) is rising due to increasing vegetarianism, health and environmental concerns, and animal-welfare issues. However, PBMAs encounter several challenges that limit widespread acceptance, including inadequate physico-chemical, sensory, and nutritional attributes, and concerns about over-processing and potential food-safety risks. To address these challenges, initiatives such as using high-quality raw materials, blending various plant protein sources, and employing innovative processing techniques are underway. Consumer acceptance of PBMAs also depends on the type of in-home cooking method used to prepare these foods, and the goal in many cases is for the quality attributes after cooking to resemble that of meat. The objective of this review is to compare the effects of in-home cooking methods on the quality of meat products to better understand how PBMAs will perform relative to their animal-based counterparts. Here, research articles that evaluate the impact of different cooking methods (e.g., baking and pan-frying) on the quality of meat and PBMAs were systematically summarized and compared to demonstrate trends in changes related to the physicochemical, sensory, and nutritional attributes of these products. The results revealed that the type of cooking method significantly influenced consumers' acceptance of meat and PBMAs. Changes in physical properties such as cooking loss and water holding capacity (WHC) can affect texture and were dependent on cooking temperatures. However, these changes were not independent of the protein source (PBMAs) or muscle type (meat). For example, cooking at 70 °C decreased the amount of sulfhydryl content in PBMAs compared to pork and beef burgers (20 µmol/g vs. 65 µmol/g protein, respectively). Conversely, when cooking temperatures (> 120 °C) were used, maillard reaction resulted in favourable sensory (appearance and flavour) attributes in both types of products, however, in the presence of sugars and the amino acid asparagine, concerns about the presence of chemical hazards such as acrylamide increased. Microwave cooking also increased WHC and oil absorption properties of plant proteins which improved the mouthfeel of PMBAs. In conclusion, there is a need to optimize in-home cooking techniques to enhance desirable textures and flavours in PBMAs which will improve consumer acceptability of these products.</p><p><strong>Graphical abstract: </strong></p>","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"7 1","pages":"45"},"PeriodicalIF":5.7,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12457527/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145148451","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Salmon processing discards: a potential source of bioactive peptides – a review","authors":"Vegneshwaran V. Ramakrishnan, A. Hossain, D. Dave, Fereidoon Shahidi","doi":"10.1186/s43014-023-00197-2","DOIUrl":"https://doi.org/10.1186/s43014-023-00197-2","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"6 7","pages":"1-32"},"PeriodicalIF":4.7,"publicationDate":"2024-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139380328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparison of nutritional values of Mucuna pruriens L. (velvet bean) seeds with the most preferred legume pulses","authors":"Florence Boniface, W. Washa, S. Nnungu","doi":"10.1186/s43014-023-00187-4","DOIUrl":"https://doi.org/10.1186/s43014-023-00187-4","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"1 5","pages":"1-11"},"PeriodicalIF":4.7,"publicationDate":"2024-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139380511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant capacity of sesamol in Caenorhabditis elegans model system","authors":"Jinian Huang, Shuning Qi, Qiang Sun, Guohui Song, Jixing Tang, Yuquan Duan","doi":"10.1186/s43014-023-00186-5","DOIUrl":"https://doi.org/10.1186/s43014-023-00186-5","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"33 7","pages":"1-10"},"PeriodicalIF":4.7,"publicationDate":"2024-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139383725","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional composition and mineral profile of leaves of Moringa oleifera provenances grown in Gaborone, Botswana","authors":"Eng P. Masitlha, E. Seifu, D. Teketay","doi":"10.1186/s43014-023-00183-8","DOIUrl":"https://doi.org/10.1186/s43014-023-00183-8","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"4 6","pages":"1-9"},"PeriodicalIF":4.7,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139384364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality of cultured eels as affected by pollution sources and risk assessment of dioxins and dioxin-like polychlorinated biphenyls","authors":"Hao Liu, Jianan Chen, Meng Dong, Jie Pang, Lei Qin, Xuhui Huang","doi":"10.1186/s43014-023-00182-9","DOIUrl":"https://doi.org/10.1186/s43014-023-00182-9","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"130 45","pages":"1-10"},"PeriodicalIF":4.7,"publicationDate":"2024-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139387644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phenolic-rich lees from Philippine rice wine (tapuy) increases Caenorhabditis elegans lifespan in spite of having low antioxidant activity","authors":"Sean Philippe L. Chua, Lesley Dale Umayat, Paul Mark B. Medina","doi":"10.1186/s43014-023-00181-w","DOIUrl":"https://doi.org/10.1186/s43014-023-00181-w","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"85 10","pages":"1-12"},"PeriodicalIF":4.7,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139389962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Degree of food processing and breast cancer risk: a prospective study in 9 European countries.","authors":"Manon Cairat, Sahar Yammine, Thibault Fiolet, Agnès Fournier, Marie-Christine Boutron-Ruault, Nasser Laouali, Francesca Romana Mancini, Gianluca Severi, Fernanda Morales Berstein, Fernanda Rauber, Renata Bertazzi Levy, Guri Skeie, Kristin Benjaminsen Borch, Anne Tjønneland, Lene Mellemkjær, Yan Borné, Ann H Rosendahl, Giovanna Masala, Maria Teresa Giraudo, Maria Santucci de Magistris, Verena Katzke, Rashmita Bajracharya, Carmen Santiuste, Pilar Amiano, Stina Bodén, Carlota Castro-Espin, Maria-Jose Sánchez, Mathilde Touvier, Mélanie Deschasaux-Tanguy, Bernard Srour, Matthias B Schulze, Marcela Guevara, Nathalie Kliemann, Jessica Blanco Lopez, Aline Al Nahas, Kiara Chang, Eszter P Vamos, Christopher Millett, Elio Riboli, Alicia K Heath, Carine Biessy, Vivian Viallon, Corinne Casagrande, Genevieve Nicolas, Marc J Gunter, Inge Huybrechts","doi":"10.1186/s43014-024-00264-2","DOIUrl":"10.1186/s43014-024-00264-2","url":null,"abstract":"<p><p>Recent epidemiological studies have suggested a positive association between ultra-processed food consumption and breast cancer risk, although some studies also reported no association. Furthermore, the evidence regarding the associations between intake of food with lower degrees of processing and breast cancer risk is limited. Thus, we investigated the associations between dietary intake by degree of food processing and breast cancer risk, overall and by breast cancer subtypes in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Dietary intake of EPIC participants was assessed via questionnaires at baseline. More than 11,000 food ingredients were classified into four groups of food processing levels using the NOVA classification system: unprocessed/minimally processed (NOVA 1), culinary ingredients (NOVA 2), processed (NOVA 3) and ultra-processed (NOVA 4). Cox proportional hazards models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) of breast cancer per standard deviation increase in daily consumption (grams) of foods from each NOVA group. The current analysis included 14,933 breast cancer cases, diagnosed among the 318,686 EPIC female participants, (median follow-up of 14.9 years). No associations were found between breast cancer risk and the level of dietary intake from NOVA 1 [HR _{per 1 SD}=0.99 (95% CI 0.97 - 1.01)], NOVA 2 [HR _{per 1 SD} =1.01 (95% CI 0.98 - 1.03)] and NOVA 4 [HR _{per 1 SD} =1.01 (95% CI 0.99 - 1.03)] foods. However, a positive association was found between NOVA 3 and breast cancer risk [HR _{per 1 SD} =1.05 (95% CI 1.03 - 1.07)] which became non-significant after adjustment for alcohol intake [HR _{per 1 SD} =1.01 (95% CI 0.98 - 1.05)] or when beer and wine were excluded from this group [HR _{per 1 SD} =0.99 (95% CI 0.97 - 1.01)]. The associations did not differ by breast cancer subtype, menopausal status or body mass index. Findings from this large-scale prospective study suggest that the positive association between processed food intake and breast cancer risk was likely driven by alcoholic beverage consumption.</p><p><strong>Graphical abstract: </strong></p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1186/s43014-024-00264-2.</p>","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"6 1","pages":"89"},"PeriodicalIF":4.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11468235/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142461829","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Occurrence and health risks of heavy metals in crayfish (Procambarus clarkii) from Jiangsu province, China","authors":"Huan Bian, Yongzhi Zhu, Limin Wen, Jingjing Ma, Pengpeng Li, Z. Geng, Daoying Wang, Weimin Xu","doi":"10.1186/s43014-023-00169-6","DOIUrl":"https://doi.org/10.1186/s43014-023-00169-6","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" 18","pages":"1-11"},"PeriodicalIF":4.7,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138619131","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}