Food Production, Processing and Nutrition最新文献

{"title":"Comparison of nutritional composition, bioactivities, and FTIR- ATR microstructural properties of commercially grown four mushroom species in Sri Lanka; Agaricus bisporus, Pleurotus ostreatus, Calocybe sp. (MK-white), Ganoderma lucidum","authors":"Malmi Apsara Wickramasinghe, Harshani Nadeeshani, Suriya Mudiyanselage Sewwandi, Isuri Rathnayake, Thilini Chathurangi Kananke, Ruvini Liyanage","doi":"10.1186/s43014-023-00158-9","DOIUrl":"https://doi.org/10.1186/s43014-023-00158-9","url":null,"abstract":"Abstract Mushrooms have been consumed as delicacies since ancient times; however, little knowledge is available on the nutritional and bioactive properties of commercially grown mushroom species in Sri Lanka; button ( Agaricus bisporus ), oyster ( Pleurotus ostreatus ), Makandura white ( Calocybe sp.), and Reishi ( Ganoderma lucidum ). Samples from four mushroom species were analysed for proximate composition, mineral and fatty acid content, and antioxidant, antidiabetic, and microstructural properties. Carbohydrate, protein, fat, ash, and dietary fibre content in mushroom species ranged from 64.83–79.97%, 10.53–23.29%, 0.57–4.37%, 2.80–11.00%, and 33.04 to 75.33%, respectively. The highest ( P ≤ 0.05) protein and ash content were observed in A. bisporus , and G. lucidum had the highest ( P ≤ 0.05) fat and dietary fibre content. When considering the micronutrients, G. lucidum comprised higher ( P ≤ 0.05) Ca, Mg, Mn, and Cu, while A. bisporus had higher ( P ≤ 0.05) Fe and Zn contents than other species. Essential omega-6 fatty acid, linoleic (18:2n-6) content was in the range of 37- 81% in studied mushroom samples. Results obtained from FTIR (Fourier transform infrared spectroscopy) in conjunction with ATR (Attenuated total reflectance) revealed the presence of functional groups associated with fat (̴1740 cm −1 ), protein (̴1560 cm −1 ), polysaccharides (1500–750 cm −1 ) and moisture (̴3300 cm −1 ) in mushroom samples. According to the results, P. ostreatus showed the highest ( P ≤ 0.05) polysaccharide content, while G. lucidum showed the lowest ( P ≤ 0.05). The highest ( P ≤ 0.05) total phenolic content (TPC) (3.95 ± 0.05 mg GAE/g DW) and total flavonoid content (TFC) (2.17 ± 0.06 mg CE/g DW) were observed in P. ostreatus . Antioxidant activity measured by DPPH, ABTS, and FRAP methods was higher ( P ≤ 0.05) in P. ostreatus and A. bisporus compared to the other two species. Among all the studied mushroom species, G. lucidum showed the highest ( P ≤ 0.05) α -amylase (IC 50 = 77.51 ± 6.80 µg/mL) and α -glucosidase (IC 50 = 0.4113 ± 0.08 µg/mL) inhibition activities. This study reveals the potential of using A. bisporus , G. lucidum , and P. ostreatus for nutritional, functional, and therapeutic uses. Graphical Abstract","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135368953","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":"Phenolics profile, anti-nephrolithiasis, and antioxidant activities of Monodora myristica seed: impact of endogenous proteins and lipids","authors":"E. A. Irondi, Tolulope Muktar Aroyehun, A. Anyiam, M. Lal","doi":"10.1186/s43014-023-00167-8","DOIUrl":"https://doi.org/10.1186/s43014-023-00167-8","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2023-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46840648","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":"Immune boosting functional components of natural foods and its health benefits","authors":"Jaspin Stephen, D. Manoharan, Mahendran Radhakrishnan","doi":"10.1186/s43014-023-00178-5","DOIUrl":"https://doi.org/10.1186/s43014-023-00178-5","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2023-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44708341","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":"Emerging rapid and non-destructive techniques for quality and safety evaluation of cacao: recent advances, challenges, and future trends","authors":"Marjun C. Alvarado, Philip Donald C. Sanchez, Shiella Grace N. Polongasa","doi":"10.1186/s43014-023-00157-w","DOIUrl":"https://doi.org/10.1186/s43014-023-00157-w","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2023-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43672688","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":"Bioactive peptides from fermented foods and their relevance in COVID-19 mitigation","authors":"Danish Rizwan, F. Masoodi, S. M. Wani, S. Mir","doi":"10.1186/s43014-023-00165-w","DOIUrl":"https://doi.org/10.1186/s43014-023-00165-w","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49531565","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":"Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredient","authors":"S. Chikpah, J. K. Korese, Salamatu Osman","doi":"10.1186/s43014-023-00152-1","DOIUrl":"https://doi.org/10.1186/s43014-023-00152-1","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41576252","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":"Recent advances of natural pigments from algae","authors":"Z. Chen, Weihao Wu, Yuxi Wen, Lizhu Zhang, Yanglin Wu, Muhammad Salman Farid, H. El‐Seedi, E. Çapanoğlu, Chao Zhao","doi":"10.1186/s43014-023-00155-y","DOIUrl":"https://doi.org/10.1186/s43014-023-00155-y","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2023-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48339586","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":"Biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oil","authors":"Samadrita Sengupta, Srabanti Basu, J. Bhowal","doi":"10.1186/s43014-023-00171-y","DOIUrl":"https://doi.org/10.1186/s43014-023-00171-y","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2023-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45175065","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":"Functional improvement of synbiotic yogurt enriched with Lacticaseibacillus rhamnosus and aloe vera gel using the response surface method","authors":"Sadia Ahmed, Asia Noor, Muhammad Tariq, A. Zaidi","doi":"10.1186/s43014-023-00153-0","DOIUrl":"https://doi.org/10.1186/s43014-023-00153-0","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2023-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48964014","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":"Survival of putative Lacticaseibacillus paracasei C1I12 after supplementation of marang (Artocarpus odoratissimus) juice","authors":"K. Calumba, Carmina M. Demerey, Rovi Gem E. Villame, Zarryn D. Palangga, Jackie Lou J. Tagubase","doi":"10.1186/s43014-023-00151-2","DOIUrl":"https://doi.org/10.1186/s43014-023-00151-2","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2023-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42185543","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}