Food Production, Processing and Nutrition最新文献

{"title":"Comparison of immunomodulatory activity of polysaccharides and soluble dietary fibers and adsorption capacities of insoluble dietary fibers extracted from Lentinus edodes stipes","authors":"Yujiao Sun, Baobao Li, Yuanye Xue, Jiankang Wang, Bingbing Miao, Yang Liu, Yanjun Li, Yungang Cao, Dawei Chang","doi":"10.1186/s43014-024-00240-w","DOIUrl":"https://doi.org/10.1186/s43014-024-00240-w","url":null,"abstract":"Abstract Stipes are the major waste from the processing of Lentinus edodes . To make full use of L. edodes stipes (LES), different fractions of LES polysaccharides (LESPs) were first obtained by water extraction and gradient ethanol precipitation. Afterwards, the LES residues were treated with an optimal combination of Aspergillus niger and Saccharomyces cerevisiae for the preparation of soluble/insoluble dietary fibers (LESS/LESI) using the response surface methodology and the Box-Behnken design. Subsequently, the in vitro immunomodulatory activity of LESPs and LESS, as well as the adsorption capacities of LESI were evaluated. The results showed that LESPs were neutral polysaccharides, mainly containing glucose. The optimal parameters for modifying the residues of LES were the followings: 4% ( w / w ) A. niger , 8% ( w / w ) S. cerevisiae , 31 ℃, 3 d, and a solid–liquid ratio of 1:12.5 in a yield of 14.73%/82.45% of LESS/LESI, respectively. The in vitro immunomodulatory activity assays revealed that LESPs and LESS had potent immunostimulatory activity to increase phagocytosis, acid phosphatase activity and nitric oxide production of RAW264.7 murine cell macrophages. The evaluation of adsorption capacities revealed that LESI owned stronger water holding capacity, oil holding capacity and water swelling capacity. This research could provide an effective way to fully utilize discarded L. edodes stipes with high added-value. Graphical Abstract An effective strategy was built to fully utilize discarded L. edodes stipes by preparing polysaccharides (LESPs-20, LESPs-50 and LESPs-80), soluble and insoluble dietary fibers (LESS/LESI). Their products showed immunomodulatory activity and adsorption capacities.","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://fppn.biomedcentral.com/counter/pdf/10.1186/s43014-024-00240-w","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147877623","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 analysis and antioxidant activity of different types of tea powder","authors":"Yutong Ye, Zeyi Ai, RongLin Li, Yang Tian, Yiyang Yang","doi":"10.1186/s43014-023-00198-1","DOIUrl":"https://doi.org/10.1186/s43014-023-00198-1","url":null,"abstract":"Abstract As a natural product with health benefits, tea powder (TP) is widely used in food processing field. In order to explore sensory evaluation, quality components and antioxidant activities among different types of TP, matcha TP, Huangjinya green TP, oolong TP, black TP and Pu-erh TP were used as the research objects. Our results showed that total scores of sensory evaluation of unfermented TPs were higher than those of fermented TPs, whilst the colour of those unfermented TPs was more bright. Furthermore, taste attributes showed that sweetness was conducive to the formation of the taste of black TP, and aftertaste-bitterness was beneficial to matcha and Pu-erh TP. Umami was suggested as a vital contributing factor to the mellow taste of Huangjinya green TP, while sourness and bitterness were not propitious to form the taste quality of tea powder. The non-volatile quality components analysis revealed that tea powders with more fermentation usually contained fewer amino acids and catechins, but glutamate and gamma-aminobutyric acid were higher in black TP than in oolong TP. Theanine, glutamic acid and arginine were the main iconic components affecting the amino acid composition of different types of tea powder in our study. Meanwhile, the contents of ester catechins (ECG, EGC, EGCG) in black TP and Pu-erh TP were significantly lower than those in green TP and oolong TP. In addition, the free radical scavenging ability of unfermented TPs were stronger than that of fermented TPs. Therefore, to maximize the health benefits and sensory attributes of different types of TP, the use of unfermented tea powder is recommended. However, different manufacturing process of tea powder can enrich the taste of tea foods, thus giving people more choices. Graphical Abstract","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://fppn.biomedcentral.com/counter/pdf/10.1186/s43014-023-00198-1","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147879794","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":6.3,"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}