Food Production, Processing and Nutrition最新文献

{"title":"Structural and functional properties of <i>Moringa stenopetala</i> seed meal protein isolates obtained from solvent-assisted protein extraction.","authors":"Abisoye Dorcas Olukitibi, Anteneh Tesfaye Tefera, Debebe Worku Dadi, Mulualem Tamiru Kassa, Alphonsus Utioh, Rotimi Emmanuel Aluko","doi":"10.1186/s43014-026-00365-0","DOIUrl":"https://doi.org/10.1186/s43014-026-00365-0","url":null,"abstract":"<p><p><i>Moringa stenopetala</i> (MS) is a stress-resilient, multipurpose African tree known for its valuable leaves as well as the protein and oil rich seeds. This study evaluated the effects of acetone (AMSPI), hexane (HMSPI), methanol (MMSPI), 100% ethanol (EMSPI), 70% ethanol (7EMSPI), 50% ethanol (5EMSPI), and water (WMSPI) pretreatments of MS seed meal on the physicochemical and functional properties of protein isolates obtained via alkaline isoelectric precipitation (ISO). These protein isolates were compared with the isolate produced from the untreated moringa seed meal (UMSPI). The protein content ranged from 85.34% for 5EMSPI to 96.95% for MMSPI. Protein isolates obtained from solvent-treated meals had higher contents of hydrophobic, positively charged, negatively charged, and sulfur containing amino acids than the UMSPI. Bitterness scores of the protein isolates obtained from solvent extracted MS meals ranged from 23.3 to 28.3 when compared to the 23.8 for the UMSPI while AMSPI and 7EMSPI had the highest scores of 28.3 ± 0.2 and 27.9 ± 0.1, respectively, as determined by electronic tongue. AMSPI demonstrated superior (<i>p</i> < 0.05) solubility (25-75% across pH 3-9), foaming capacity (~ 80%), and thermal stability (T_d = 88.77 °C) while MMSPI displayed the highest fluorescence intensity at pH 3. The UMSPI had the highest (<i>p</i> < 0.05) total phenolic content of 1.45 mg gallic acid equivalent (GAE)/g, while WMSPI (0.86 mg GAE/mg) had the lowest value. These findings highlight the significant influence of solvent extraction methods, with AMSPI and 7EMSPI emerging as optimal choices for food applications requiring high solubility, stability, and foaming properties.</p><p><strong>Graphical abstract: </strong></p>","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"8 1","pages":"17"},"PeriodicalIF":5.7,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13038675/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147608206","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":"Metabolomics study on fermented soybean meal by Rhizopus oligosporus RT-3 and its improvement on the growth status of malnourished mice","authors":"Teng Sun, Zhaojun Wang, Yiqiang Dai, Kang Zhai, Xiangna Fang, Yitian Chen, Baomin Zhao, Zhiwen Ge","doi":"10.1186/s43014-024-00286-w","DOIUrl":"https://doi.org/10.1186/s43014-024-00286-w","url":null,"abstract":"Abstract In this study, Rhizopus oligosporus RT-3 was utilized to ferment soybean meal to obtain a tempe-like food with low fat and high bioactivity. To investigate the impact of fermentation on soybean meal’s nutritional value, we detected the protein-related indices and conducted a non-targeted metabonomic analysis on both fermented soybean meal (FSM) and soybean meal (SM) in order to explore changes in a certain type of metabolite and its corresponding metabolic pathways. The results showed a significant increase in crude protein, peptides and amino acids while getting porous after fermentation. A reduction of raffinose and stachyose to 18.1% and 8.5%, respectively, due to the action of α-galactosidase and β-furanofructosidase occurred. As to amino acid metabolites, essential amino acids for human bodily functions such as lysine, histidine, and threonine were significantly upregulated. Furthermore, nine peptide metabolites were identified as angiotensin-converting enzyme (ACE) inhibitors and dipeptidyl peptidase-4 inhibitors (DPP-IV). After feeding with different doses of FSM, levels of insulin-like growth factor-1 (IGF-1), hemoglobin (HB), albumin (ALB), and total protein (TP) of malnourished mice all returned to normal. In conclusion, fermentation with Rhizopus oligosporus RT-3 can improve the quality of SM by reducing the level of oligosaccharide anti-nutrition factors and increasing the contents of free amino acid and small bioactive peptides, which provide a theoretical basis and new ideas for the application of FSM. Graphical Abstract","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://fppn.biomedcentral.com/counter/pdf/10.1186/s43014-024-00286-w","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147331856","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":"Optimization, purification and antioxidant potential of polyphenol ultrasonic-assisted extraction from pecan 'Shaoxing' green husk","authors":"Tian Hu, Wang Fei, Zhe Zhao, Kaifeng Hu, Chunhua Zhou","doi":"10.1186/s43014-024-00296-8","DOIUrl":"https://doi.org/10.1186/s43014-024-00296-8","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://fppn.biomedcentral.com/counter/pdf/10.1186/s43014-024-00296-8","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147333957","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":"Incorporation of kiwifruit peel improved the property of carboxymethyl cellulose-gum Arabic active film and its effects on the quality of beef sausages","authors":"Evans Frimpong Boateng, Ziyi Yang, Jian Zhang, Lei Zhou, Lujuan Xing, Wangang Zhang","doi":"10.1186/s43014-024-00277-x","DOIUrl":"https://doi.org/10.1186/s43014-024-00277-x","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1186/s43014-024-00277-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147331454","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":"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":"How to assess antioxidant activity? Advances, limitations, and applications of in vitro, in vivo, and ex vivo approaches.","authors":"Fereidoon Shahidi, Amal Samarasinghe","doi":"10.1186/s43014-025-00326-z","DOIUrl":"10.1186/s43014-025-00326-z","url":null,"abstract":"<p><p>Antioxidants are crucial in combating oxidative stress-a key factor in chronic diseases like cancer and neurodegeneration-while also playing vital roles in food preservation, functional food, and nutraceutical development. Their efficacy is assessed through in vitro (e.g., DPPH, FRAP), in situ, ex vivo, and in vivo models, as well as animal and human clinical trials, each offering unique advantages but facing challenges in standardization and physiological relevance. Advances in microfluidics, AI, and nanotechnology are enabling high-throughput screening, while omics integration provides deeper mechanistic insights. This review explores current methodologies, applications in food and pharmaceuticals, and emerging trends, emphasizing the need for rigorous clinical validation and personalized approaches to bridge the gap between laboratory research and real-world antioxidant therapies.</p><p><strong>Graphical abstract: </strong></p>","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"7 1","pages":"50"},"PeriodicalIF":5.7,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12572074/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145430620","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}