Food Production, Processing and Nutrition最新文献

{"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":"L-Asparagine is the essential factor for the susceptibility of Chinese pigs to Mycoplasma hyopneumoniae","authors":"Long Zhao, Fei Hao, Qiyan Xiong, Yanna Wei, Lei Zhang, Rong Chen, Yanfei Yu, Zhixin Feng, Xing Xie","doi":"10.1186/s43014-024-00282-0","DOIUrl":"https://doi.org/10.1186/s43014-024-00282-0","url":null,"abstract":"Abstract Swine mycoplasma pneumonia caused by Mycoplasma hyopneumoniae is the most prevalent and frequently occurring chronic respiratory disease in pigs worldwide. Pig breeds in China are more susceptible to Mycoplasma hyopneumoniae , and understanding the reasons for their susceptibility is crucial for the prevention and control of swine Mycoplasma pneumonia, as well as for promoting the healthy development of the swine industry. Mycoplasma hyopneumoniae has limited biosynthesis and metabolism, and has harsh requirements for nutrients, thus it is necessary to add approximately 15%-20% porcine serum in medium during in vitro culture, and porcine serum plays an irreplaceable role in the growth and reproduction of Mycoplasma hyopneumoniae . In this study, growth titres of different Mycoplasma hyopneumoniae strains cultured in the serum medium from different Chinese pig breeds and introduced pig breeds were compared. Non-targeted metabolomics analysis of representative introduced and Chinese pig breeds, Large white pig and Bama miniature pig, respectively, screened of key serum metabolites. The results showed that, expression level of L-Asparagine in Bama miniature pigs was 15–18 times higher than in Large white pigs. Additionally, the contents of inositol and Arachidonic acid in Bama miniature pigs were significantly upregulated as well. A certain concentration of L-Asparagine significantly increased the growth titer, metabolic capacity and pathogenicity of Mycoplasma hyopneumoniae . In conclusion, Bama miniature pig and Large white pig are representative pig breeds that are susceptible and non-susceptible to Mycoplasma hyopneumoniae respectively. L-Asparagine is the essential factor and biomarker for the susceptibility of Chinese pigs to Mycoplasma hyopneumoniae . Graphical Abstract","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://fppn.biomedcentral.com/counter/pdf/10.1186/s43014-024-00282-0","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147905395","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":"Conformational and processing properties of a high-active ingredient involving soy protein isolates bound with anthocyanins and its application in cake baking","authors":"Han Wu, Bin Li, Maria G. Corradini, Liang Zhong, Jianzhong Zhou, Xiaoli Liu","doi":"10.1186/s43014-024-00272-2","DOIUrl":"https://doi.org/10.1186/s43014-024-00272-2","url":null,"abstract":"Abstract Soybean protein is of plant origin and is commonly appropriate for improving the processing characteristics of foods. This study aimed to explore a novel functional ingredient that contained soybean protein isolate (SPI) and blueberry anthocyanins (BANs). The spatial conformation and secondary structure of SPI-BANs complexes were analyzed using circular dichroism and fluorescence spectroscopy, the processing properties were investigated as well as the retention of antioxidant activity during thermal treatments. Results showed that the contents of free sulfhydryl and free amino groups in complexes increased to 3.50 and 1.19 folds than those of SPI, respectively, while the surface hydrophobicity decreased by 74.23%. Compared with SPI, the BANs-modified SPI had a smaller particle size of 29.12 nm and a lower zeta-potential of -8.73 mV and on the other hand, the complexes possessed higher solubility (83.08%) and foaming and emulsifying properties (115.08% and 54.03 m 2 /g). After fortification with SPI-BANs, the baking loss rate and adhesiveness of chiffon cake were reduced by 10.82% and improved to 0.24 N.mm, respectively. The high antioxidant activities of SPI-BANs under heat led to the cake’s bioactivities largely enhanced by 1.99 ~ 12.71 folds, being 345.19 µg Trolox/g for the DPPH radical scavenging activity. This study developed the functional food ingredients as antioxidants and a substitute for animal-based proteins in bakery products, which was safe and sustainable by using the dietary components from plant resources. Graphical Abstract","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://fppn.biomedcentral.com/counter/pdf/10.1186/s43014-024-00272-2","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147877526","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":"Quality attributes of black tea-flavored Chardonnay wine processed by ultrasound","authors":"Zijian Liang, Pangzhen Zhang, Wen Ma, Xin‐An Zeng, Zhongxiang Fang","doi":"10.1186/s43014-024-00239-3","DOIUrl":"https://doi.org/10.1186/s43014-024-00239-3","url":null,"abstract":"Abstract An innovative Chardonnay wine flavored with black tea was prepared under optimal ultrasound conditions at 450.0 W for 22.6 min, and its physicochemical features, antioxidant power, total phenolic content, and volatile composition were systematically examined. A total of 165 phenolic and non-phenolic substances were characterized, including 27 newly formed phenolic substances and 10 non-phenolic substances that were not found in both black tea and Chardonnay wine. Catechin was found to be the phenolic compound with the largest amount detected, which was responsible for the potentiated antioxidant activities. The wine exhibited a profile of 44 volatile compounds, with 13 volatiles as odor-active compounds. Black tea infusion resulted in a decline in fruity, fermented and spicy aromas, but an increase in green and citrus odors, while ultrasound processing further intensified these odors. This study anticipated that ultrasound technology could hold promise for crafting flavored wines with heightened functionalities and appealing flavor profiles. Graphical Abstract Ultrasound-assisted infusion of black tea potentiated the antioxidant activity and enriched the volatile and phenolic profiles of Chardonnay wine.","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1186/s43014-024-00239-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147912755","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":"Comprehensive lipidomics and flavoromics analysis reveals the formation mechanism of the unique flavor in quail egg yolks during thermal treatment","authors":"Zheng Zhou, Haonan Jiang, Haoyuan Sun, Xu-Hui Huang, Shuang Cui, Dayong Zhou, Lei Qin","doi":"10.1186/s43014-024-00234-8","DOIUrl":"https://doi.org/10.1186/s43014-024-00234-8","url":null,"abstract":"Abstract After thermal treatment, quail eggs pruduce an attractive flavor that is favored by consumers. In this study, the key aroma volatiles and their lipid precursors during thermal treatment were investigated by the electronic nose, GC-MS, GC-O-MS and UPLC-Q-Exactive HF-X. The results exhibited that the raw and fresh flavor of raw egg yolks came from 1-Octen-3-ol, 2-Ethyl-1-hexanol, 1-Decene, and 1-Undecene. 2-Methyl-3-octanone, Toluene, and some aromatic compounds worked synergistically to contribute to the aroma profile of boiled eggs. (+)-2-Bornanone, Octanal, 2-Methyl-butanal, Nonanal, (.+Dihydro-3-hydroxy-4,4-dimethyl-2(3 H)-furanone, 6,7-Dihydro-2,5-dimethyl-5 H-cyclopentapyrazine, (E)-2-methyl-6-(1-propenyl)-pyrazine, 2-Ethyl-3,5-dimethyl-pyrazine, 3,5-Diethyl-2-methyl-pyrazine, 2,5-Dimethyl-pyrazine were the key flavor compounds in the fried egg and gave it the popcorn and roasted flavors. The statistical analysis of the lipid profile revealed that brief, high-temperature heating (100 or 200 °C for 10 min) in typical boiled and fried quail eggs had minor effects on the lipid nutritional value. PE-related lipids, particularly those containing 18-carbon fatty acids, contributed to the aroma formation of fried quail eggs. Graphical Abstract","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://fppn.biomedcentral.com/counter/pdf/10.1186/s43014-024-00234-8","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147898387","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":"Effects of natural and mechanical drying processes on unsaturated fatty acids, vitamin E, estradiol, and physicochemical properties of Rana chensinensis ovum","authors":"Xinxin Xu, Yongsheng Wang, Yue Zhou, Yang Xu, Meiru Zhang, Changli Zhang, Shihan Wang, Bin Yao, Junting Chen, Zhihan Wang","doi":"10.1186/s43014-023-00217-1","DOIUrl":"https://doi.org/10.1186/s43014-023-00217-1","url":null,"abstract":"Abstract Although Rana chensinensis Ovum (RCO) is enriched with high nutritional value, its quality varies due to the different drying methods used by farmers. This study aims to explore the impact of natural and mechanical drying methods on the nutritional compositions and physicochemical properties of RCO. Five different drying methods were studied, including blast drying (BD), mild breeze light drying (MBLD), natural air drying (NAD), vacuum heat drying (VHD), and vacuum freeze drying (VFD). The quality assessment was based on unsaturated fatty acid (UFA) content, iodine value, estradiol, vitamin E, saponification value, thiobarbituric acid value (TBA), acid value, and antioxidant properties. The results showed that VFD had higher UFA content and lower acid value (139.950 ± 0.397 mg · g −1 ) and TBA value (0.097 ± 0.003) than others. VFD and NAD had higher iodine values (147.166 ± 1.475 and 146.803 ± 1.209, respectively) than others. There were no significant differences in estradiol, vitamin E, peroxide value and the clearance rates of ABTS + free radicals and DPPH• free radicals with different drying methods. The findings will provide valuable insights into the industrialization of RCO. Graphical Abstract","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://fppn.biomedcentral.com/counter/pdf/10.1186/s43014-023-00217-1","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147896901","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}